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Maison Vivienne

Deviled eggs at Maison Vivienne

FEATURES

Opening Season

By Anna Grazulis

Deviled eggs photo by Gary Flomoctopus | Shrimp photo courtesy of Salt Drift Farm

05.22.18

Sample this season’s most anticipated restaurant openings.

Il Mulino
Italian restaurant Il Mulino is making its most eastern appearance yet with chefs and staff from the New York locations. The interior of the new hot spot, which occupies a quaint, woodsy spot on the border of Wainscott and East Hampton Village where Osteria Salina once was, was created by Lee Katzoff, who designed the other restaurants in the brand and whose family owns the expansive group of renowned restaurants. Diners can enjoy a simple, summery take on Il Mulino’s classic and favorite NYC menu items, but with more flexibility and a larger focus on local ingredients. Food customizations are not an issue, and small menu adjustments are expected throughout the season so that Il Mulino can best accommodate South Fork residents and beyond. On another note of convenience, the restaurant is retailing its packaged sauces, pastas, vinegars, coffees and more in addition to the founders’ vision of crafting take-out and prepared foods for effortless hosting. 108 Wainscott Road, Wainscott

Il Mulino

Branzino at Il Mulino

Maison Vivienne
Allan Basaran, Svitlana Flom and Tessa Flom capture the quintessential atmosphere of Southern France at Maison Vivienne restaurant and inn. The restaurant features “classic Provençal dishes, but with a twist,” Svitlana says. “We want the food to be simple, delicious and elegant with beautiful garnishes and the freshest, local ingredients.” Patrons can opt to eat in the dining room—designed by Paris K Studio with sweeping cathedral ceilings, a large bar, invitingly long tables and two cozy fireplaces—or on the terrace, which features ample outdoor seating and landscaping by Harmonia. The inn is made up of nine rooms with two suites, all including European-style full showers, Hermès toiletries and satin linens. A mother of two young daughters, Svitlana explains that rooms are able to accomodate children, complete with charming bassinets. “Food is important because people will always remember the food and drinks,” Flom says, “but we wanted to create an ambiance, a place where people can hang out and have a glass of rosé after the beach.” 136 Main St., Southampton

Salt Drift Farm

Peel-and-eat shrimp with grilled corn and potato wedges at Salt Drift Farm

Salt Drift Farm
Lexi Ritsch and Louisa Young bring their ultralocal farm-to-fete offerings to new eatery Salt Drift Farm. The co-founders of transcendent Hamptons’ catering company Hamptons Aristocrat have always lauded their easy entertaining services, now made available at Salt Drift Farm’s Entertainment Market in the form of curated, same-day takeaway food boards and salads. Their Street Food Grab + Go Menu offers a variety of quick and delicious street food options, including a bibimbap short rib hot bun, seared tuna BLT and Ritsch’s current favorite menu item: the Old Bay Peel + Eat Shrimp (“our version of shrimp cocktail”). Nestled in picturesque, breezy dune grasses, the nostalgic cedar farmhouse is a great central location for the Hamptons Aristocrat team. “There aren’t many places in the Hamptons where a person can find a locally sourced, wholesome, street-style lunch,” Ritsch says. “Having a place where people can come to eat or plan their event allows us to better connect with our community.” 203 Bridgehampton Sag Harbor Turnpike, Bridgehampton