Topping Rose House
During the holidays in 2012, chef Tom Colicchio appeared on the cover of Hamptons magazine. Humbly nestled in an Austin-Healy – ahem – he discussed where he likes to shop for food (Sang Lee Farms on the North Fork), his favorite menu item (fluke with watermelon), and his new restaurant and inn Topping Rose House. Since that cover story I have been looking forward to a fancy occassion to visit, and convinced my family to go for Christmas dinner. Bright and airy, with wide plank floors, for years the building was a run down eyesore on the main street of Bridgehampton, and the front porch was practically held up with rods and sticks. It took seven years to wait for permits, reconstruct beautifully, and then fill with artwork and an aqua lacquered bar. The inn consists of only 22 luxurious rooms, and the rates they are able to command are preposterous. Check out the hotel review in the travel section of The New York Times.
The menu is a showcase for the produce grown on Topping Rose Farm and seafood sourced from local day boat fishermen. Despite the luxury of the Hamptons and the easy access to great farms and produce, there are so many disappointing restaurants. Topping Rose House was thoroughly delicious and festive. I nerded out with the camera because everything was fresh and bright. Enjoy our plates vicariously:
Heirloom Kale Salad with Toasted Pine Nuts, Currants, and Pecorino Romano Cheese:
Celery Root, Broccoli & Black Trumpet Mushrooms with Braised Short Rib:
For dessert: Brioche Donuts with Pecan Pie Filling and a Persimmon Pudding with Bourbon Creme Fraiche & Spiked Apricot Prune Compote. The little lemon-iced cakes, Turkish Delight and bags of granola were brought with our check, just because.
Learn more about Topping Rose House on their website and in this article from Forbes, The Convoluted Story Behind The Hamptons’ Newest Luxury Hotel.