From Chef Nick Reisini, of Honest Plate:

I don't know if I have favorites per se when it comes to restaurants, but there's one thing I always tell people: the very rare times that I get tired of living out here, I go to the American Hotel and have lunch or dinner and my faith is restored in humanity and I want to stay in the Hamptons forever.

Why It Works

It feels exactly the way it should feel walking into a place like that. It feels like it hasn't changed in 50 to 100 years. Since I've been out here, I think pretty much all the same people work there. Everything is just one very consistent thing.

Inside Tip 🪄

As a chef, I know there's very few places that I can go get calf's liver or sweetbreads, and that's always on the menu there. I can always get Sweetbreads Grenobloise for dinner and be very happy.

Contacts 

🌐 The American Hotel

🌐 Honest Plate

About 

Chef Nick Reisini discovered his culinary calling at an early age and worked his way from deli worker to prep cook to head chef at acclaimed Hamptons restaurants such as Tutto il Giorno and Dopo La Spiaggia.

In 2020, he founded Honest Plate, a café and meal delivery service serving the entire East End.

Based in Hampton Bays, Chef Nick combines his restaurant expertise with a commitment to zero-waste practices, creating clean, locally-sourced cuisine for individual clients and corporate catering.

Lead-in Image

The American Hotel - Sag Harbor / Instagram