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Star chef Jean-Georges Vongerichten takes over Topping Rose House in Bridgehampton

Pasta with clams is on the menu at

Pasta with clams is on the menu at Topping Rose House, whose kitchen is now overseen by Jean-Georges Vongerichten. Photo Credit: Topping Rose House

Star chef Jean-Georges Vongerichten took over the kitchen at Topping Rose House in Bridgehampton on Memorial Day weekend. The restaurant at the luxury inn opened in 2012, under the direction of another star, Tom Colicchio, who departed in 2014.

The dining room has been brightened with lime-green banquettes and the white tablecloths have vanished. Likewise the new menu, executed by chef de cuisine Drew Hiatt, is a mix of stylish and homey and, as it has been since opening day, focused on local produce.

Dinner appetizers range from pea soup with sourdough croutons to tuna tartare with avocado, spice radish, and ginger marinade; pastas from linguine with clams, white wine, chilies and parsley to rigatoni and meatballs with a chipotle-tomato ragu; and “simply cooked” Atlantic salmon to black sea bass finished with fermented black-bean vinaigrette as well as a Cheddar cheeseburger with frizzled onions, fries, and housemade pickles. The appetizers are $14 to $20; pastas, $24 to $26; main courses, $21 to $42.

Topping Rose House, 1 Bridgehampton-Sag Harbor Tpke., Bridgehampton; 631-537-0870, toppingrosehouse.com

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