Topping Rose House, Bridgehampton: At this elegant restaurant within a luxury hotel, executive chef Kyle Koenig offers this clever riff on bagels and lox. Available only at lunch, it starts with grilled dough that's given a "nice schmear" of fromage blanc, topped with thinly sliced smoked salmon and a brunoise of red onion, caperberry, plus a sprinkling of "everything" spices. For an extra charge, you also get some caviar. The oval is cut into four triangular pieces.
Photo Credit: Gordon M. Grant
Looking for a new dish to add to your dinner rotation?
From fig and prosciutto to smoked salmon with fromage blanc, creative chefs' flatbreads can help you venture out of the pizza box.
We've got a list of 10 Long Island locations with must-try flatbreads.
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