This summer, Hamptonites hungered for this top trio of divine dishes.
So much fresh bounty from our local farms and waters means no one should go hungry in the Hamptons, but these three feats of culinary creativity were the ones we all clamored to savor and crunch.
The Cobb salad became an instant classic when it launched at L.A.’s Brown Derby in 1937, but that doesn’t mean a little tweak or two can’t improve on the original. Duryea’s decadent version—rife with chunks of lobster, shaved Fairview Farm cheddar cheese and crunchy chopped bits of smoky bacon, along with diced avocado, hard-boiled eggs, heirloom cherry tomatoes and a housemade tarragon dressing, all atop a cradle of crispy gem lettuce leaves—has been the star of the show all summer long. duryealobsters.com
Leave it to the local veg-loving stylings of chef Jason Weiner (Ever checked out his Meatless Mondays? Do it!) to make broccoli the sleeper hit of the season. But, of course, this is no ho-hum side dish. Weiner uses snappy fresh green stalks from Sagaponack farmer Marilee Foster, combines them with perfectly pungent garlic scapes (from Layton Guenther of Quail Hill Farm) and roasted shiitake mushrooms, then tucks the whole shebang into a pillow of creamy hemp tahini. Nope—this is definitely not your grandma’s boiled Birds Eye broccoli. almondrestaurant.com
While we’re on the topic of cruciferous champs, if you somehow missed Lulu Kitchen & Bar’s grilled cauliflower, you need to get it ASAP. The depth of flavor derived from Lulu’s wood-fired oven sends things over the top from the get-go. With added textural elements like the crunch of toasted sesame seeds, the tang and creaminess of yogurt, and the gentle, sweet-tart spike from roasted, locally grown grapes and white balsamic vinaigrette, you’ll become a cauliflower devotee faster than you can say “farm stand.” lulusagharbor.com
Photography by: CAULIFLOWER PHOTO BY ERIC STRIFFLER; LOBSTER SALAD PHOTO BY DOUG YOUNG; BROCCOLI PHOTO BY JEREMY BLUTSTEIN