Chef Greg Grossman is no longer a teen prodigy. At the ripe old age of 21, he has just opened his own restaurant, a Turkish- and Greek-inspired spot called Oreya at the Capri hotel in Southampton.
In partnership with Evan Finkelstein, Paul Michael and Max Friedrich, Grossman departs from the summer-only model by investing in “a six-figure buildout” for a food- and drink-focused restaurant that, he says, is “definitely not a nightclub.”
In addition to the dining room, where every table features banquette seating, the 200-seat eatery offers a patio, an outdoor cocktail bar and full-service daybeds by the pool, as well as garden seating.
Grossman’s venture follows last summer’s gig at the Beautique pop-up, also at the Capri. Before that, he gained national press when he was 19 for landing a position at Georgica in Wainscott.
The opening weekend menu at Oreya featured poached lobster tail with lavender and tarragon ($26), baby vegetable crudités with green goddess and white anchovy dressing ($16), housemade feta trio ($19), crispy octopus ($24), and an 8-ounce filet mignon served with charred trumpet mushrooms ($47). Diners should expect the menu to change often.
Grossman, an acolyte of Ferran Adria — the chef-owner of now-closed El Bulli in Spain and one of the founders of molecular gastronomy — has cultivated quite a resume, including an invitation from chef Grant Achatz to work in the kitchen at Alinea in Chicago when he was only 13. The same year, Grossman did a demo at a convention for the National Restaurant Association.
Grossman attended New York University and the Ross School in East Hampton.
Oreya will serve breakfast and lunch Monday through Friday, and weekend brunch and dinner Wednesday through Sunday. It is open for après beach on Fridays through Sundays from 4 to 7 p.m.
Reservations are recommended via firstname.lastname@example.org, or call 631-500-9055.
281 County Rd. 39A, Southampton; oreyahamptons.com