Red|Bar Brasserie and Little Red: Two Favorites in Southampton, Long Island, NY

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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.

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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.

Red|Bar Brasserie
210 Hampton Rd.
Southampton, NY 11968
631.283-0704

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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