Page 91 - LVG&L SPRING 2019

New American Cuisine and Then Some

STORY BY BOB GOURLEY
PHOTOGRAPHY COURTESY OF HAMPTONS

t has been a whirlwind 16 months since Director of Culinary
Jay Bogsinske put together the menu and just about everything
Ielse at Hamptons in Tivoli Village. The place has become a big
success—a culture of gourmet-style food without the pretense.
Chef Jay began his culinary career baking cookies with his mom
and grandma. He remembers his grandma arriving two weeks before
the holidays. They would then bake 25 different types of cookies and
distribute them neighbors all over the area. This engrained in a young
man the idea of what hospitality is all about.
Hamptons is a bastion of New American cuisine that includes
familiar dishes done in a new way. As Chef Jay says, “They are new in
presentation with a lot of flavor combinations, served with a little more
style.” The kitchen staff uses the finest ingredients to prepare multi-gen-
erational fare, employing four seasonal menus each year. It’s also a fun
place to grab a cocktail, relax in the expansive patio area, and enjoy life
with friends.
Our visit took place on a recent wintry evening. We entered through
a vibrant bar area where many people enjoy a libation and dine as well.
The décor sets a relaxing mood with its neutral wall tones and gracious
lighting. A drink seemed in order, so I chose the house-made red san-
gria. The subtle but fresh taste started the evening well.
Appetizers are meant to be shared, and I chose one of the signature
dishes, Overstuffed Bacon and Eggs, a creative combination of eggs lib-
erally topped with shaved celery, applewood smoked bacon, chives, and
sweet smoked paprika. I finished mine off with a fork because there was
so much filling. My companion picked Maryland Lump Crab Cakes,
another winner. The fresh shellfish was accompanied by fennel, tomato
and mushroom salad. The cakes themselves had a nice crunch on the
outside, moist inside. A goblet of Green Goddess dressing made a great
dipping sauce. Other starters include their popular Avocado Fries with
smoked tomato ketchup and Yellowfin Tuna Poke.
The specialties menu is filled with a collection of beef, pork and
seafood choices. It had been awhile since I had indulged in short ribs,
so I ordered their version, made with braised Angus beef. The side, Au
Gratin potatoes, came in a separate dish, along with a serving of honey
and garlic braised carrots. The potatoes had a light feel, not as dense as
some recipes. The tender ribs, immersed in a terrific bordelaise sauce,
cut easily with a fork.
My companion settled on the Creekstone Farms Filet Mignon,

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