Food & Wine Archives - Hamptons Mouthpiece

Let’s Swirl over to Long Island Vineyards

wine tasting at Croteaux Vineyard in Southold, Long Island. photo credit: Hamptons Mouthpiece — friends at Croteaux Vineyard in Southold, NY

Wine Legs, Long Island Blends and a Giant Pair of Legs in the Hamptons

Let’s talk about wine legs. Nope, not something you wear—though you could enjoy them in a cute outfit. We’re talking about the streaks that form inside your wine glass when you give it a swirl.

So, what are wine legs?

When you swirl your wine, you might notice little droplets forming and sliding down the inside of the glass. These are called legs. They’re kind of like the wine’s signature dance move. You’ll usually see them more clearly in wines with higher alcohol content. The more pronounced the legs, the higher the booze. It’s a neat little visual trick that happens thanks to evaporation and surface tension. Science in your glass!

Let’s swirl over to Long Island…

Wolffer vineyard glass of wine, photo credit Hamptons Mouthpiece

Long Island is known for its beautiful beaches, charming villages—and yes, some pretty amazing wine. One of the coolest things local winemakers are doing is blending. That means mixing different types of grapes (like Merlot, Cabernet Franc, and others) to create smooth, balanced wines with lots of character.

small plates at Wolffer Vineyard, photo credit: Hamptons Mouthpiece

Blended wines are like a group project where everyone actually pulls their weight. The result? Rich, complex flavors that reflect the region’s sunny days, salty breezes, and sandy soils. Wineries like Wölffer Estate, Paumanok, and Bedell Cellars are masters at this.

Larry Rivers legs Sculpture, photo credit Hamptons Mouthpiece

Now, about those other legs…

If you’ve driven around Sag Harbor, you might’ve spotted a giant pair of legs—literally—sticking out of the ground. That’s artist Larry Rivers’ famous sculpture, called “Legs.” It’s bold, quirky, and just a little bit cheeky, much like a good glass of red.

The sculpture has become a landmark in its own right. It reminds us that art, like wine, is meant to be seen, felt, and talked about—even if people don’t always agree on the taste.

In the end…

Whether you’re admiring the legs in your wine glass or the ones standing tall in Eastern Long Island, remember: life is a little more fun when you pause to appreciate the details. So swirl, sip, and savor the flavors (and the sights) of Long Island.

Cheers!

Who has The Hamptons Best Pizza?

Hamptons Best Pizza (2025 Update)

Pizza. It’s the ultimate comfort food, the go-to for gatherings, beach nights, and casual Friday dinners. But let’s be honest—everyone has strong opinions about what makes the perfect slice. For some, it’s all about the crust. Others swear by the sauce. And for cheese lovers? Well, cheese is life.

As for me? I need the trifecta: crust, sauce, and cheese in perfect balance. I lean toward a crisp, thin crust—it lets the toppings shine without being overwhelmed by dough. I’m not a fan of overloaded tomato sauce (you know the kind that makes the cheese slip off with every bite). Toppings? I love it all—fresh basil and mozzarella, pepperoni with a little char, sausage and peppers, mushrooms… you name it.

Now the question everyone asks me:
Who has the best pizza in the Hamptons in 2025?

While some old-school pizza lovers still argue that nothing compares to a slice from Queens or Manhattan (and yes, my husband still mourns the legendary Gloria’s Pizza in Flushing), I think we’ve got some real contenders right here on the East End. From family-run joints to wood-fired ovens and elevated gourmet pies, the Hamptons has serious pizza game.

This list is curated based on personal visits, recommendations from locals, and buzz from social media, Yelp, and Google. My criteria? Traditional New York–style pizza, flavor-packed crust, balanced sauce, quality cheese, fresh toppings—and of course, taste.

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Hamptons Mouthpiece Picks for Best Pizza (2025 Edition)

Fini Pizza – Amagansett
Thin Crust perfection. I’m in love with the White Cheese pie with lemon zest and hot honey on the side. Yum! It is a bit expensive, I paid $39 for this pie, but it was worth it.
P&G Pizza & Deli – Southampton
Unassuming, reliable, and delicious. This classic spot hits all the right notes, especially when you want a classic NY slice.
Slice – Shelter Island
Worth the trip across the water. Creative toppings, fresh ingredients, and a laid-back island feel.
La Capannina – Wainscott
Perfectly crisp crust, simple flavors, and fast service. Grab a pie and head to the beach.
La Parmigiana – Southampton
A Hamptons staple. Their traditional pies are hearty and satisfying every single time.
Sam’s Restaurant – East Hampton
Old-school Italian charm with consistently good pizza. Bonus: full Italian menu if you’re dining in.
Francesca’s Restaurant & Pizzeria – Hampton Bays
Reliable neighborhood favorite. Great for families and large orders.
Tonino’s Pizza – Westhampton Beach
Great for a casual slice or a full pie. Loved for their generous toppings and quick service.
Springs Pizza – Springs
This hidden gem has a loyal following. Try the white pie!
Pizza Pizza in Sag Harbor, this is a new pizza place located inside Cluckman’s, I really enjoyed a regular slice of pizza, I thought the sauce & cheese were delicious. I did find it to be a bit pricey but definitely less than some other nearby places. My favorite was the white cheese pizza with mushrooms. Finally a place where you can just get a regular slice of pizza in Sag Harbor.

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Pizza Pizza, Sag harbor, photo belongs to Hamptons Mouthpiece

Got a favorite that’s not on the list?

Email me at [email protected] with your suggestion. If I try it and love it, it might just make the next edition—with a shoutout on all my social channels!

Because let’s be real—life’s too short for bad pizza. And in the Hamptons, we deserve the best.

Hamptons: Bobby Vans Crab Salad

Bridgehampton, NY: Bobby Vans Crab Salad

I am in love with this Crab salad at Bobby Vans in Bridgehampton, I have ordered it 3 times in the last 2 weeks and each time it has tasted exactly the same as the first time. I love the consistency of good food. I often find a lack of consistency in the Hamptons during the summer season. I am not sure why perhaps because of the influx of people during the summer. It is very rare that I make the effort to dine out in the Hamptons during the summer, but when I do I want that dining experience, good food, and amazing service.

This salad hit all of my taste buds, it includes avocado, bacon, lumps of real crabmeat, lettuce, shredded carrots, yellow tomatoes and wontons for a crunch, topped off with a delicious homemade dressing. I was pleasantly pleased and it left me wanting more and daydreaming about the next time I would have it. My only hope is when I return I will have the same dining experience. The service was wonderful, the atmosphere was enjoyable and it was not a long wait for our food to arrive. It was the perfect dining experience for a beautiful lunch with my hubby on a summer Monday afternoon in the Hamptons. I might add it was not over the top expensive.

I am a fan of Bobby Vans because I have always had a wonderful dining experience in many of the locations I have visited. I remember dining at an NYC location a couple of years ago with my daughter and we had a food experience that literally put us in a food coma.

Next time you are in Bridgehampton stop there for lunch I also recommend the SWEET CHILI TOSSED CALAMARI, the calamari was tender and the sweet chili sauce gave it a pop. OMG, it was so delicious.

Bedell Cellars First Crush

Cutchogue: Bedell Cellars First Crush
On a shockingly bitter cold Tuesday in November, Bedell Cellars of Cutchogue held an exciting launch party celebrating the release of Bedell First Crush Red 2013 and the winery’s collaboration with artist Mickalene Thomas; who’s art proudly decorates the bottle. The expected 200 guests stayed warm at the Four Seasons in NYC and indulged in a variety of Bedell wines in suitable honor of the winery.

Bedell Cellars’ owner and Hollywood film producer Michael Lynne, mingled with guests with a smile on his face that never faltered. Among those invited were several whom are well known in the art and entertainment community including Stacy Engman, a curator at the National Arts Club in New York; Mashonda Tefiere, previously married to musical artist Swizz Beats; and Will Cotton, a famous painter whose inspiration is sourced from Katy Perry.

The 2013 First Crush is an exquisite blend of 60% merlot and 40% Cabernet Franc, from grapes picked from younger vines. Lettie Teague of The Wall Street Journal describes it as, “A light juicy blend, pretty, uncomplicated, marked by soft tannins and bright red berry fruit.” It is absolutely delicious and delightfully smooth. Among other wines poured were an oak barreled chardonnay, a stainless steel chardonnay, and the Musée, another red blend with heavy, velvety tannins and a long finish.

Accompanying the wine were elegant hor dourves of steak carpaccio with truffle oil, seared tuna with mango chutney, duck wontons, and fried oysters among several others. Guests reacted very positively grabbing bites just as quickly as wine was being poured. Each food passed was more delicious than the last and thankfully were not in short supply.

Some time into the evening, Michael Lynne addressed the attendees, announcing the release of First Crush and introducing Mickalene Thomas whom also spoke to the crowd of the wine and her artwork. She described First Crush as being very easy to drink and would also make for an excellent art piece after drinking! Both speakers radiated positive energy and the crowd gave a loud and long applause to honor the collaboration.

The evening was a lovely celebratory event of art, great food, and excellent wine. To name this newly launched Bedell wine “First Crush” is an understatement. It truly seems more appropriate to be titled “First Love.”

Hamptons Eats: Wine and cheese: what milk is to cookies

Hamptons Eats: Wine and cheese: what milk is-‐to cookies, with slightly more sophistication. Two glorious (food groups?) that when joined together create double the tasting pleasure. For those of you who are familiar with the many varieties of wines and cheeses, you may also be aware of the many possibilities for pairing them. For those in which wine and cheese are a foreign territory, a land in which you do not speak the language, there’s good news! You can learn. Here is a brief (and very general guide) for pairing wine and cheese that will leave you more knowledgeable and possibly with your mouth watering!
To understand a pairing is to recognize the flavors from the wine you are sipping, the cheese you are nibbling, and how it will taste when they collaborate. The goal is for each to complement the other. It is also, as many things are, about balance. Finding the right balance between the characteristics of what you seek to pair will ensure a satisfying flavor experience.

Let’s say you are celebrating a big accomplishment (go you!) You are sipping on some sparkling wine and are in need of a snack (all those bubbles!). Lucky for you the carbonation from those bubbles will cut through a thick and creamy cheese, making the two a perfect pair. I would suggest a triple cream Brie for between those sips of bubbly. The combination of the two is really something to celebrate!
White wines. There are so many options! Picture a relaxing afternoon at one of the vineyards on the North Fork. New world chardonnays, mostly made in the USA, (and those from our very own north fork vineyards), can evoke a buttery, oaky flavor as well as notes of tropical fruits. A chardonnay with these flavors invites a medium-‐sharp cheddar to make a match. The softness of the wine compliments the sharpness of the
cheddar. Feeling like a kid again? Try it with a cheddar grilled cheese!
One could easily compare red wine to a lover. It can make you feel all warm and fuzzy inside. So it’s a really good thing it couples so well with many delicious cheeses. It’s a dynamic duo and the 3 of you will be very happy together. Pinot Noir is arguably the most commonly drank red wine. It is a great starting red, for those whom are not typically red-‐wine drinkers but are looking to branch out and expand their palates. Light, fresh, and fruity; pinot noir pairs nicely with a pungent, fierce, and flavorful goat cheese. A little bit goes a very long way when it comes to goat cheese thanks to its fantastic tang. When the pinot noir softens the pungency of the goat cheese, the flavors harmonize.
A successful pairing is the result of the wine and cheese complementing each other and creating an enjoyable tasting experience. By following the examples above, or just experimenting with your own palate (there really is no right or wrong!), get ready to get tasting! And if all else fails, you can never go wrong with cookies and milk.