SUPER DU JOUR

EMP SUMMER HOUSE WILL HAVE YOUR WHOLE GROUP CROWDED AROUND ITS BUZZY NEW SHARABLE DISH.

EMP Summer House will have your whole group crowded around its buzzy new shareable dish.

Eleven Madison Park’s spin-off summer outpost, EMP Summer House in East Hampton, is the buzz of the season, not least for its mouthwatering signature dish: chef Daniel Humm’s bouillabaisse. Available in the restaurant’s finer-dining area, it’s drawing crowds from all over for its perfectly sharable portions and its deliciously fresh seafood (EMP being just a short jog from the ocean). “Bouillabaisse works really well because it’s very flexible on what fish we’re using,” says Humm.

The pop-up restaurant, here for the summer while the home base in Manhattan undergoes renovations, offers Humm the ability to cook from a different angle and explore the cuisine of his past in a new way. “Every summer for the past couple of decades, I’ve spent time in Provence,” he says. “It’s a magical place and one of my favorites in the world to visit. And with our being in the Hamptons this year, I wanted to bring a taste of my typical summer to the EMP Summer House. Bouillabaisse is one of those dishes I have such fond memories of—a bounty of super-fresh seafood, vibrant sauce, and great for sharing. It can be a very rustic dish, but we’re serving a more refined version, with some of the components served individually—like the crusted sea bass with chorizo oil and the warm shellfish with broth and herbs, and the warm potatoes and fennel barigoule that are meant to be shared.” 341 Pantigo Road, East Hampton; empsummerhouse.com