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April 22, 2012
Beaumarchais To East Hampton For 2012 Season
Beaumarchais is packing its bags and heading east for the summer to open Beaumarchais East Hampton, the second iteration of the Meatpacking District's ever popular brunch and dinner hot spot.
Located at 44 Three Mile Harbor Road in East Hampton, the space boasts indoor and outdoor seating for up to 150 people, 90 within the gorgeous dining room and 60 on the spacious outdoor dining patio. The grand opening will take place on Friday, May 18th with Hamptons veterans Corey Lane of Beaumarchais and RdV East and Jonathan Rapillo, formerly of Rocco's a la Playa in Sag Harbor NY, as the celebrated team bringing Beaumarchais to East Hampton.
Beaumarchais offers a warm, convivial and stylish spot with expert service and a welcoming ambiance. The philosophy is simply to offer patrons a place they can call their own to celebrate the joys of eating delicious food and celebrating life. Those familiar with the popular Meatpacking location in New York are already making reservations for dinner and the "Beau Brunch." This chic and lively brunch party is modeled after the "Joie de Vivre" lifestyle made popular in the South of France and stands out for its authentically European flair, making it the premier destination for the jet-set crowd and lovers of life from anywhere in the world. The daylife scene that Beaumarchais has created has become the industry standard for a fun and chic mid-afternoon party each Saturday and Sunday, complete with a rotation of international DJs and endless Rose and Champagne.Menus created by Beaumarchais NYC's Executive Chef David E. Diaz will be implemented by Sous Chef Michael Ramos and include:
Truffled roasted chicken served atop bright baby carrots, crisp haricots vert, fragrant pearl onions, and fingerling potatoes glazed with black truffle butter
Local fluke ceviche with intense flavors of lemon, lime, and orange served with wasabi peas and candied ginger
Panzanella salad of marinated bread and tomatoes with sweet piquillo peppers, sun dried tomatoes, black olives, crisp cucumbers, red onion, blue cheese, and garlic croutons, served with either tender New York strip steak or juicy chicken breast
Grilled filet mignon with sauce Choron, garlicky roasted tomatoes and a baby romaine lettuce salad dressed with tangy housemade lemon créme fraiche
Pan-seared striped bass with Provencal quinoa salad and baby zucchini dressed with a vibrant lemon and green grape vinaigrette
Coconut tapioca with fresh berries
Beaumarchais East Hampton will be open for dinner Friday, Saturday and Sunday, as well as weekend brunch starting May 18 through July 4, 2012. From July 4 through Labor Day, the restaurant will be open for dinner Thursday to Monday with brunch on Saturday and Sunday. Closed Tuesdays and Wednesdays. Visit www.brasseriebeaumarchais.com for menu and event information and call 212-675-2400 for reservations.
Beaumarchais East Hampton