Red|Bar Brasserie, a Southampton favorite is has been awarded the Fred Bollaci Enterprises Golden Palate Certificate of Excellence!
Red|Bar Brasserie was inspired 18 years ago by the renowned restaurant team of Kirk Basnight and David Loewenberg, Red|Bar is the quintessentially comfortable gathering place for both Southampton locals and those who enjoy fine dining, excellent service, a great wine list, and comfortable, elegant surroundings. Chef Erik Nodeland is known for an inspired balance between French influence and local bounty, showcasing the freshest Peconic oysters harvested locally daily, a perfect filet mignon, foie gras made in-house, signature favorite, the truffled chicken with mushroom risotto. The menu is updated regularly to reflect the seasons and the freshest locally-available ingredients.
A recent menu included: Tahini Hummus w/ Marinated Olives, Pickled Vegetables and Grilled Flatbread, Local Oysters on the Half Shell w/ Mignonette Sauce, Steamed Prince Edward Island Mussels w/ Garlic, Shallots, White Wine & Herb Butter, Grilled Calamari w/ Shaved Fennel, Arugula, Calabrian Chilies, Nocellara Olives, Lemon & Olive Oil, Fluke Crudo w/ Avocado, Cucumber, Citrus & Chilies, and Local Yellowfin Tuna Poke w/ Avocado, Cashews, Spicy Sesame Vinaigrette & Plantain Chips among the starters.
Salads included Classic Caesar, House Salad of Mixed Greens w/ Tomato, Cucumber, Shaved Vegetables & Ginger Vinaigrette, local Satur Farms Baby Arugula w/ Seedless Red Grapes, Marcona Almonds, Shaved Manchego & Saba, and Belgian Endive & Watercress w/ Shaved Pears, Stilton, Toasted Hazelnuts & Sherry Vinaigrette.
Featured entrees included: Truffled Chicken Breast w/ Wild Mushroom Risotto & French Beans, Fettuccine “aux Fruits de Mer” w/ Rock Shrimp, Mussels, Squid, Tomato, Saffron & Pastis, Grilled Swordfish w/ Yukon Potatoes, Escarole, Lemon Brodetto, Tomatoes, Olives & Capers, Miso Glazed Local Tilefish w/ Sautéed Spinach, Leeks, Shiitake Mushrooms & Meyer Lemon, Wild Striped Bass w/ Littleneck Clams, Chorizo, Potatoes, Tomatoes, Fennel & White Wine, Seared Sea Scallops & Corn Fricassee w/ Yukon Potatoes, Oyster Mushrooms & Summer Truffle, Whole Roasted Bronzino w/ Braised Kale, Fingerling Potatoes & Lemon-Caper Vinaigrette, Seared L. I. Duck Breast w/ Lentils du Puy, Butternut Squash, Braised Kale & Bing Cherries, Grilled Filet Mignon w/ Mashed Potatoes, Asparagus, Roquefort & Port Wine Reduction, and The Veggie Plate – Whole Grain & Vegetable Pilaf, Roasted Beets, Lentils & Grilled Asparagus– one of the most exciting, locally-inspired menus on the East End.
See you in Southampton, and please tell the folks at Red|Bar that Fred Bollaci sent you! Be sure to also visit Little|Red, also in Southampton Village at 76-C Jobs Lane, 631.283.3309.
210 Hampton Rd.
Southampton, NY 11968