Veteran Long Island chef Todd Jacobs now runs the kitchen at red|bar brasserie in Southampton. Jacobs, most recently the force behind the departed Fresh Hamptons in Bridgehampton, is expected to add his farm-to-table style and some vegan fare to the red|bar repertoire, which is known for its local oysters, crisp duck leg confit, house-made foie gras terrine, herb-roasted local striped bass, cracking pork shank, and roast duckling.
The restaurant has been an East End mainstay for almost 20 years.
Earlier, Jacobs operated Tierra Mar in Westhampton Beach and Atlantica in Long Beach. He also has cooked at The American Hotel in Sag Harbor.
red|bar is at 210 Hampton Rd., Southampton; 631-283-0704, redbarbrasserie.com