GRILL, BABY, GRILL!

EAST END CHEFS TURN UP THE HEAT ON OPEN-FLAME FA­VORITES THAT ARE SURE TO SPARK YOUR AP­PETITE. BY MATTHEW WEXLER

Hamptons Magazine - - Contents -

East End chefs turn up the heat on open-flame fa­vorites that are sure to spark your ap­petite.

FRESH CATCH

Chef Gre­gory L. Gross­man, the owner of Oreya, re­lies on olive wood to ac­cen­tu­ate the Mediter­ranean fla­vors of his grilled branzino. Mar­i­nated sim­ply with olive oil, salt, and pep­per, the whole fish is then stuffed with Meyer lemon and rose­mary be­fore hit­ting the grill. For an ac­com­pa­ni­ment, Gross­man riffs on the clas­sic French leeks vinai­grette by first char­ring the leeks, then serv­ing them with a light herb per­sil­lade sauce. 281 County Road 39A, Southamp­ton, 631-5009055; oreya­hamp­tons.com

SE­CRET GAR­DEN

At Claude’s, the Southamp­ton Inn’s new restau­rant, chef Deb Gan­gale draws in­spi­ra­tion from the bounty of sum­mer. She grills herb-mar­i­nated lo­cal veg­eta­bles, in­clud­ing egg­plant, zuc­chini, squash, car­rot, as­para­gus, red onion, and a rain­bow of pep­pers, then lay­ers them with silky moz­zarella and pesto may­on­naise—all piled high on a cia­batta roll from Wen­ner Bak­ery. 91 Hill St., Southamp­ton, 631-283-6500; southamp­toninn.com/din­ing

Grilling doesn’t have to mean burg­ers and hot dogs, es­pe­cially in the Hamp­tons, where lo­cal chefs are el­e­vat­ing sum­mer’s fa­vorite cook­ing tech­nique.

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