places to eat


The Hamptons Best Pizza
Pizza is one of those food items that everyone loves, I guess because it is so customized for your personal taste. For some it’s all about the crust thick or thin, for others it’s the sauce and then there are those where it’s all about the cheese for me I want all three crust, sauce & cheese. I really like thin crust because I feel like you can really taste the toppings more when you’re mouth isn’t full of bread. Also important for me is that there isn’t too much tomato sauce. I hate a pizza where the sauce is gushing out with every bite and causing the cheese and everything to fall off. I vary with toppings, I like mozzarella, tomatoes and basil (but the mozzarella & tomatoes need to be sliced thin), I love really good pepperoni, yummy sausage & peppers or mushrooms. What are your favorite toppings?

 Who has The Hamptons Best Pizza? The Hamptons is home to many pizzerias many of which I have personally visited and many I have not. Based on suggestions from friends, my personal experience, google & yelp reviews is how this list was developed? Some will say Pizza in the Hamptons is not as good as NYC pizza like Gabby’s Pizza in Queens or Ray’s Pizza in NYC two of my favorites but I think you will be pleasantly pleased with the selected Hamptons pizzeria’s. My hubby tells me however no one compares to the legendary Gloria’s pizza that used to be in Flushing Queens, he continues to show his age.

These are my top Hamptons Mouthpiece picks for The Hamptons BEST Pizza…criteria: Crust, sauce, cheese, toppings and of course taste.  If your favorite did not make my list, email me and I will stop by to taste and if it meets my requirements for BEST PIZZA, they will be added to the list and a shout out on my social media, Twitter, Facebook, Tumblr, Instagram, Pinterest, Linkedin.

email: hamptonsmouthpiece@gmail.com


Plain pizza Hampton Market & Kitchen, Sag Harbor
American Pie, Bridgehampton, NY
La Capannina Wainscott, NY
World Pie, Bridgehampton (Brick oven, dine-in restaurant)
La Parmigiana, Southampton, NY
Red Horse Market: East Hampton,NY
Pizzetteria Brunetti, Westhampton Beach, NY * 631.288.3003 ( brick-oven)
Astro’s Pizza and Felice’s Ristorante, Amagansett
Francesca’s Restaurant & Pizzeria, Hampton Bays

Hamptons Eats …What’s up Doc? Bug’s Bunny would have been in Carrot Heaven at Estia’s Carrot Root Tasting… Carrots, an essential in every kitchen.

DSC_8995On Wednesday November 12 I attended a carrot tasting harvest. Estia’s Little Kitchen hosted their first in a series of root tastings.
This started last summer when Colin Ambrose of Estia’s Little Kitchen decided he wanted to explore the carrot with his friends, well-known hamptons chefs and farmers in the Hamptons. Christopher Polidoro with Quail Hill Farm farmer Scott Chasky
Joseph Realmuto with Nick & Toni’s Garden manager Jeff Negron
Jason Wiener with Almond pal, Sagaponack farmer Marilee Foster
Todd Jacobs with Fresh friends and partner farmers Bette & Dale
Kyle Koenig with Topping Rose House garden manager Jeff Negron
Robert Durkin and the garden at Robert’s in Watermill
. Each chef & Farmer displayed their control seed (scarlet Nantes) and a choice seed. In addition to tasting raw and steamed carrots, the chefs prepared a dish of their choosing and presented it on the counter at The Little Kitchen.carrot

I brought my daughter Allura with me and we had a great time learning about the different variations of carrots, and tasting each one of them. Growing up in Harlem, I was unaware that carrots were not just orange. DSC_8925At the tasting we ate purple carrots, white carrots, red carrots and of course the orange carrot. Some were light and sweet, others had your typical carrot taste we liked many of the carrots but we especially enjoyed the Atomic Red from the Garden of Estia’s Little Garden, we also enjoyed the carrot from Dales Fresh Mix from Todd Jacobs from Fresh and farmers Bette & Dale.
After everyone tasted each carrot Colin conducted a Q&A. Each participant brought all of their 20 foot carrot beds production to compare and discuss. One of the questions asked was about seeding:
Colin: Once your carrot seeds are set how to do you maintain that between the hard set and the harvest?
Quail Hill Farm farmer Scott Chasky: Weeds are not allowed… laughter erupted in the room…take a listen to his response….

DSC_8986Allura and I were in carrot heaven, the prepared dishes were so delicious, the Fritters, the Rabbit pie and Dumplings were among our favorite but my personal favorite were the mini carrot cakes made by Cassandra Shupp, the pastry chef from Topping Rose House. This was really one of the BEST carrot cakes I have ever tasted and I just wanted more.DSC_9000 2

I am looking forward to the Beet Tasting in this series of Root Tastings…All remaining carrots were donated to the Sag Harbor Food Pantry.

Photo credit: Allura Leggard

Hamptons Eats: Steak a Claim in Your Summer at Delmonico’s of Southampton
It was another 5-star weather weekend in the Hamptons but as the sun began to set, streaking the trees on Elm Street in Southampton with a fantastic glittering gold, unfortunately my experience at Delmonico’s Steakhouse could not be rated the same.

I stepped into a quiet dining room and noticed several patrons quenching their thirst at the bar. I opted for an outside table to enjoy the gorgeous evening. The décor was simple and clean. The scene set for a well-deserved meal after a long, eventful day in the Hamptons. Red and white striped pillows decorated the furniture on the outdoor patio, evoking a nautical feel. The raw bar was appropriately situated there supporting the seaside vibe. photo-11

The service was fabulous. Upon sitting, the waiter offered a glass of rosé, which some may have considered a pushy or forward gesture but one which I appreciated. Throughout the evening he was attentive but not over-bearing. I chose the “Spiced Margarita,” the cocktail lingered on my mind after having read of it on the online menu several hours prior. It was brought with a mixture of salt and black pepper along the rim, collaborating the saltiness with the “spice.” Garnished with a fresh sprig of mint, I was pleasantly surprised to hear had come from the plant grown on premises. I was happy that he made sure both my water and cocktail glasses were never found empty, a golden rule in restaurant hospitality.photo-18

It is my own personal mission when at a new restaurant, to try the crab cake. If it is mastered, I am already impressed. My crab cake appetizer at Delmonico’s was above average.An abnormally large portion for an appetizer but I had no complaints of that. A large cake, of almost entirely crabmeat, was mixed with summer vegetables (corn, carrots, etc.) and was plated with a piquillo pepper coulis melon “tartar” accompanied the two but I found it a bit bland. The flavors of the crab cake and coulis were a heavenly match but the melon seemed out of place and unnecessary. A simple arugula or watercress salad, lightly dressed in olive oil and a bit of lemon, would have been a perfectly suitable alternative. Some in-season green for a coolness to balance the spice of the pepper but also unify the dish.

The bulk and real “meat” of the meal (no pun intended) was the rib eye special. This dish was marketed as a steak with lobster mashed potatoes, and topped with chanterelle mushrooms. In complete honesty I give this particular entrée a 5 out of 10 rating. The steak had a nice char and was cooked medium-rare, as I had requested, yet it was quite chewy and took a bit of effort to conquer. I was also not given a steak knife and it was very hard to cut through. I paired my steak with a tasty malbec selection, the glass running a tad on the small side. I was disappointed to find that the lobster in my mashed potatoes was practically non-existent. In this case, I would not have labeled them as so. Why not keep it simple with garlic mashed and nail it on the head without falling short of possible higher expectation? photo-19

My waiter had asked if he could bring me the “Classic Delmonico’s potatoes” along with my entrée. I gladly accepted and was very happy I did. This small potato dish stole the show. The Delmonico’s spin on cheesy potatoes, this side was layered with parmesan cheese, a soft Spanish cheese to balance the pungency, and was baked with pancetta. It was both sinful and divine; I am confident one of the most favored items on the menu.

photo-22Although my stomach began to fill I could not pass up dessert. The menu was small and with standard steakhouse options: an ice cream, a chocolate cake, a cheesecake. I chose the smore’s ice cream, something new for me in comparison to the others. Laced with chocolate chips, graham cracker, and marshmallows, it was, in a nutshell, a more texturally exciting chocolate ice cream. More interesting than rocky road, to compare, but in no way a dessert which forces you to loosen your belt buckle and lick the plate clean. Need-less to say, it was chocolate and I was satisfied.

When my dinner came to an end, I was happily stuffed on a satisfying and elegant meal that impressed me in some ways but disappointed me in others. Delmonico’s provides a simple, comfortable dining experience, sure to quench your thirst and satisfy your tummies. It is unfortunate, however, that a steakhouse that holds a top-of-the line reputation, would fall short when it came to the steak. I recommend Delmonico’s Steakhouse in Southampton for a very pleasant and tasty meal. Not for one that is set to knock your flips flops off.

Hamptons Eats:Doppio is seeing Double..NYC and Sag Harbor..Greetings Hamptons Mouthpiece readers I visited Doppio Artisan Bistro, in Huntington the Long Island branch of a Greenwich, Connecticut pizzeria-gelateria-trattoria and had a delicious meal which will be opening soon in Sag Harbor… Executive chef Louis Barresi, who co-owns both restaurants with his brother, Joseph, launched the Huntington place with a third partner,Thomas Pescuma. This Bistro is village-cozy, the kind of place that one would see in the West village the food is fresh, tasty, and reasonably price. If you’re in Huntington and are undecided give Doppio a try. Good Italian food and all of their pasta are homemade and cooked in traditional Italian style. IMG_1938Doppio inside..

Be sure to make a reservation because the energy is vibrant and a favorite among young families. The place is intimate and I have been told gets very busy on a Friday and Saturday nights. This is the place to go when you’ve been everywhere and need something new and exciting. The atmosphere is great and the service is unparalleled.

Dani Leggard
Dani Leggard

Dani and I shared with the signature Brick Oven pizza “Doppio” Butternut Squash, Fresh Mozzarella & Pancetta. It was light and savory, satisfied every taste bud, and the crust was thin and crisp.IMG_1936

We also shared some Truffle Parmesan Fries…I was so happy to see this on the menu, and although I had already ordered the pizza I had to taste these truffled fries. I was not disappointed they are delicious.

IMG_1934 One would think we would be completely full after the fries and the pizza, but we did not feel full and made room for a pasta dish. We decided to share a dish because the portions were fairly large to share, family style. We had the Fusilli Cartoccio (hand rolled pasta,Porcini mushroom, baby heilom tomatoes, truffle oil, mascarpone cheese) Oh my goodness was this amazing. The sauce made me want to lick the plate because it satisfied my palate and left me feeling wonderful and very satisfied. See for yourself how much was on my plate and this was a shared portion. 


Doppio Artisan Bistro is a fine Italian restaurant specializing in artisinal pizza, authentic cuisine, and handcrafted gelato. The menu includes traditional and contemporary dishes in a warm and welcoming atmosphere. The restaurant has a full bar, and offers brunch specials on Sundays. It offers take out and delivery in addition to dining in. Doppio Artisan Bistro opened in Huntington in 2013.

Doppio Italian Cuisine is coming to Sag Harbor, NY and opening in March. They bought Madison & Main restaurant that was labelled as one of the Hottest places to be in Sag Harbor last summer 2013. Michael Gluckman & Eric Miller sold the Restaurant to the owners of Doppio, LLC in Early December 2013 after only being open for less than 1 year. I spoke with Frank Bono and Tom Pescuma and asked if they would be making major changes at Doppio in Sag Harbor, I was told they would be making minimum changes, since the restaurant is fairly new. I am happy to announce that they will be keeping the bar where it is at because lets face its that is a draw….They will be adding in a  Brick Oven Pizza Oven. 

DOPPIO will be competing with other Italian Restaurants in Sag Harbor, Concordora, Tutto Il Giorno, Cappelletti Italian Grill and the beloved Il Capuccino RestaurantDoppio states they will bring a completely different Vibe to Sag Harbor and they are 1 of 4 restaurants that I am aware of in the Hamptons that offer Brick Oven Pizza… the other places to my knowledge are Nick & Toni’s(EH), World Pie(Bridgehampton) Pizzetteria Brunetti (West Hampton).


They plan on being part of the community, the Executive chef Louis Barresi trains every chef that works for Doppio and they pride themselves on the fact that the food taste the same at every restaurant. They will be starting their search very soon for staff at the Sag Harbor location. The West Village location will be opening very soon. We wish them tremendous success and I look forward to ordering that butternut squash pizza again and the Nutella Pizza with Bananas & Strawberries for dessert. I asked if there were plans to open additional locations and lips were tight at this time, so for right now..Doppio is seeing Double..NYC and Sag Harbor locations. Doppio Hudson & Doppio Sag Harbor 2014 newest locations.

The Doppio Restaurants are part of the Timeless Hospitality Group founded by Louis Barresi, Tom Pescuma, and Harry Armon.

Greetings Hamptons Mouthpiece readers…last week I visited the Seasons of Southampton located on Prospect Street in Southampton, NY for their Thursday evening ClamBake. If you are looking for A nice Lobster dinner that won’t break the bank, then consider The clambake is on Thursday’s only and you have a choice of selecting the following:

  • Buffet clambake for $34.95 which includes all you can eat + lobster and raw bar
  • Raw bar only
  • Lobster*baked potato*corn on the cob $20DSC_2296

I decided to try everything so that I could share my experience with all of you. I started with the raw bar that included clams*shrimp*oysters.DSC_2273 2

The Clambake consisted of Baked Chicken, Grilled Vegetables, sausage & peppers, corn on the cob, potato wedges DSC_2280 2

Grilled Vegetables….DSC_2275

For me, I enjoyed the Lobster Meal for $20, the lobster was very tasty, it was not over-cooked and it was NOT cold…DSC_2298

The chef prepared them as ordered. The corn was sweet from a local farm stand and the potato was perfect. I know you might be saying to yourself how can anyone mess up such a simple meal, but believe me what looks simple is not always so simple to prepare. For $20 this is really the BEST deal in the Hamptons. I especially love the fact that this Clam-bake will continue for the month of September. I was not that in-love with the Clambake, although the food looked really good and I could not wait to take a bite into the chicken and the stuffed fish ,unfortunately it was a bit under-seasoned for my taste. I did enjoy the salads, the Sausage & Peppers were delicious and the Grilled Vegetables were very good. I gravitate to Hotdogs at BBQ’s and I would have preferred the Hotdogs to be grilled than steamed, I was confused that rolls & mustard were not offered.  I found it a bit odd.

The evening ended with a nice arrangement of desserts, fruit salad, pies & cookies….I had the cookies and the fruit salad

Overall, the ambiance was beautiful, our margarita was DELICIOUS…. The Lobster Meal is one of  the best deals in DSC_2294the Hamptons and is very good. I am looking forward to returning before the clam bake ends on Thursday nights. I am not completely sure when the last day is, so I would suggest calling the Seasons of Southampton. They are located at 15 Prospect St  Southampton, NY 11968 (631) 283-3354

A nice Lobster dinner that won’t break the bank…