Next up for Tivoli Village, the new Hamptons restaurant with its menu of new American cuisine. The eatery plans to open on Wednesday, Sept. 6, and now has a chef and menus for lunch, dinner and brunch.
Hamptons brought on Jay Bogsinske of Huntington Beach, California’s St. Marc Pub-Cafe as the chef. He’s held jobs at Nine 05 Modern Asian, La Grande Orange, Zinc Bistro and the Phoenician's nouveau Italian Il Terrazzo, all in Phoenix, before joining Howard Klubeck, a former “food, beverage, and activities director” with the Diamond Resorts International time-share company, and Heinrich Stasiuk, the president and founder of Newport Beach’s Wild Thyme Restaurant Group, at Hamptons. The restaurant takes over the short-lived Salt & Pepper space from Alex Stratta at Tivoli Village.
For lunch, diners can start with green chili pork stew, Buffalo onion rings or avocado fries, then order a short rib sandwich or country chicken sandwich. Specialties include Mary’s free-range chicken and biscuits, a country ham and cheese mac, Scottish salmon mignon and grilled swordfish deconstructed tacos.
On the dinner menu, customers find similar dishes along with pan-basted Idaho trout, Duroc Heritage pork prime rib and braised Angus short rib.
Brunch features dishes such as lemon ricotta hotcakes, peanut butter and banana waffle, cinnamon roll a la mode, and a short rib and fried egg sandwich.