This article first appeared in The Independent Newspaper. Read more about #EverythingEastEnd here
Hamptons Farms in East Quogue is conveniently located on a plot of land where Old Country Road meets Montauk Highway. The eatery prides itself on a natural, well-rounded menu.
When this reporter arrived for brunch on a Saturday, the menu listed plates such as arugula and squash salad, shaved Brussels sprouts, Hallah vanilla French toast, chicken and waffles, and lobster eggs benedict. Outside seating was comfortably set under a porch overhead, with wooden farm tables and chairs overlooking the flowers potted along the property.
Owner Sandra Sadowski has garnered previous hospitality experience as director of operations North America with ESPA International Consulting, 10 years as director/spa and fitness at the Ritz-Carlton Central Park, and spa and fitness director of The Plaza Hotel, with an extensive resumé listing many more.
“After working in five-star, five-diamond properties, I immediately fell in love with the ‘farm chic’ and have been wanting to hang up my pantyhose and pumps for a more modern barn/lifestyle project,” said Sadowski.
It’s Sadowski’s first restaurant. She runs it alongside her husband, Stefan Amraly, with chef Arielle Ferrara in the kitchen. She is following the farm-to-table trend that has gained momentum across the East End. Sadowski said, “Our goal is to have our produce, meat, and fish from sustainable sources, all non-GMO, no hormones, and if we can source locally, that is a bonus. Using these fresh foods makes for a better-quality product in the end. We also strive to have both indulgent dishes on the menu and light dishes, so our guests feel they can share plates.”
Local farmers and purveyors include Densieski Farm in East Quogue, Koppert Cress in Cutchogue, and Gosman’s Fish Market in Montauk.
“Consistency in service and food quality is our main focus and priority as well. We love this community and open our doors to everyone,” Sadowski noted. “Overall, we strive to be a buzzing breakfast, lunch, and dinner destination for those who love food and fun.”
During my visit, served first were cocktails to sip. A Taste of Summer, with Crop Cucumber Vodka, watermelon, lime juice, and basil, was a refreshing escape from the heat, and it lived up to its name. Hamptons Farms Lemonade, with organic Crop Cucumber Vodka, lemon, sugar, and mint went down like enhanced water, both dangerous and delightful, as it was sans that sugary taste typically associated with lemonade. I savored these with a side of house made potato chips.
Next up, the farro bowl was a light blend of butternut squash, blistered tomatoes, arugula, and poached eggs. It was light, yet filling and flavorful just enough on a hot day. Guests can enjoy this as a vegan and dairy free option or add chicken, steak, salmon, or shrimp for a heavier meal. Another plate I sampled was the Hamptons Farms three egg omelet, with mushrooms, blistered tomatoes, asparagus, Manchego cheese, potatoes and toast. Nothing says summer quite like apple pie, and for dessert, I had a piece of house made apple pie with French vanilla ice cream and a raspberry drizzle.