SCENE MILESTONE
Truffled chicken
breast with wild
mushroom risotto
and French beans at
Red|Bar Brasserie.
TOASTING 20!!!
AFTER TWO DECADES, THESE HOT SPOTS ARE TWEAKING
THEIR FORMULAS WHILE CONTINUING TO DISH THE
HARDEST-TO-SCORE RESERVATIONS. BY MATTHEW WEXLER
TAKE IT OUTSIDE
Step into Kirk Basnights
Red|Bar Brasserie, founded
in 1998, and youll feel as if
youve come home. With a
new executive chef, Todd
Jacobs, the restaurant contin-
ues to lean heavily on local
purveyors for dishes like truf-
fled chicken breast with wild
mushroom risotto (a favorite
since day one, Basnight says).
Now there are even more
ways to savor the modern
French/American cuisine.
Outdoor dining allows guests
to enjoy comfort food under
the stars, and Basnight and
his staff are going to be busier
than ever with the launch of
Red Catering. After 20 years
in business, I am very thank-
ful, mindful, and appreciative
of my Red|Bar family, he
says. 210 Hampton Road,
Southampton, 283-0704;
redbarbrasserie.com
86 HAMPTONS-MAGAZINE.COM
A Venetian spritzer
at Red|Bar, made
with prosecco,
Aperol, and a
splash of soda.
AFTER 20 YEARS IN BUSINESS,
I AM VERY THANKFUL, MINDFUL,
AND APPRECIATIVE OF MY
RED|BAR FAMILY.KIRK BASNIGHT
SERVES YOU RIGHT
Cuisine du march (cook-
ing from the market) is how
chef Christian Mir and his wife
and business partner, Elaine
DiGiacomo, describe Stone
Creek Inns French-inspired
menu and their commitment
to area suppliers. Tiny cheese
ravioli with mussels and white
truffle oil-infused chive broth
has been a steady favorite,
and the new vegetable fricas-
PHOTOGRAPHY BY TED DELANO (RED|BAR); DOUG YOUNG (MIR, EGG DISH)
se highlights local produce.
The biggest change I have
seen over the last 20 years is
that people want the same
excellent food and professional
service but they want to feel
Chef Christian Mir
relaxed in their environment, () of Stone
says DiGiacomo about the Creek Inn turns
out beautifully
shift in service style. Weve plated French-
always taken great pride and inspired dishes,
pleasure in getting to know like this seasonal
egg custard trio.
our guests! 405 Montauk
Hwy., East Quogue, 653-
6770; stonecreekinn.com .