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Fresh Hamptons Restaurant Review: Chef Todd Jacobs is well known in the Hamptons. After working at Sag Harbor's American Hotel and opening Tierra Mar in Westhampton, he has launched Fresh Hamptons. This farm-to-table restaurant boasts an ever-changing menu that finds inspiration in a variety of different international cuisines and utilizes local produce, meats and fish. Appetizers range from lightly curried organic pumpkin soup to iced local shellfish. Mains include small plate options like cheeses from nearby Mecox Bay Dairy or baked kale chips. Larger plates such as fish (perhaps local skate or flounder) and meat (maybe short ribs or hanger steak) are ordered by size: quarter pound, half pound or full pound. Sides are offered in two sizes as well and include gluten-free macaroni and cheese and Thai green curried local vegetables. Fresh cocktails and “mocktails” follow the same philosophy as the rest of the menu. Staff is occasionally overwhelmed, but this has improved since the restaurant's debut.