- The Inn Spot On The Bay
, (32 Lighthouse Road, 631-728-1200) - the Shinnecock Bay eases the mind and allows for the exceptional service and the tasteful food to wow your palette at the Inn Spot on the Bay in Hampton Bays. Just a rock's throw away from the Ponquoge Bridge there are many reasons to come here time and time again.
The first is the stunning views - as dinner service is in full swing the sunset works with the water to paint a beautiful picturesque setting for dinner and drinks. The wine list is extensive and supplies great reds and whites by the glass including the classic Pinot Grigio and numerous options from parts of Argentina and New Zealand. After appetizers are ordered a complimentary tapioca crisp with a soy dipping sauce is placed on the table. The crisp itself has a beautiful fragile texture and white color. Surprisingly, the crisp packed strong flavor and the dipping sauce was its perfect side-kick.
A strong menu boosts great options for the start of your gourmet meal including the escargot cooked in a buttery puff pastry topped with olive oil which is out of this world tasty. Other options include salmon and caviar with toast squares, house cured salmon, crème fraiche topped with caviar for only $14. Soups are also very popular as the Lobster Coddle is a favorite, made with lobster broth, edemame, corn, bacon and chunks of lobster. The soup is smooth with good flavor from the bacon and has great bite from the beans.
As the sun retires for the day the entrees arrive and awake your senses, the menu is a blend of local ingredients mixed with a variety of others that the chef has strategically placed for each item. A good variety fills the menu with shrimp curry, chicken fried chicken and Long Island Duck. The striped bass atop white rice was cooked perfectly allowing for the true taste of the fresh fish to come through. The seared tuna was delightful cooked rare and paired with spinach and garlic on the side. The tuna came with sesame seeds on top of the fish and a wasabi sauce glazing over the filet. The warm and moist fish was perfectly matched by the crunch of the seeds as the contrast of textures wowed the tongue.
Sushi grade tuna with seasame soy merinade. (Christopher Beninati)
It is easy to refill your glass and embark on never ending conversation at the Inn Spot on the Bay thanks to its relaxing setting that only Islanders
can truly comprehend. As dessert was just a thought of the future, chef, restaurateur and owner of the property, Cheffe Colette
, came to the table. It is very obvious after meeting, a native of Ireland, that the reason why has become so successful can be summed up in one word - passion. The versatile business owner was opening up about her travels around the world trying new food and building relationships with people near and far. It is clear that the atmosphere and food she prepares create a rich-in-tradition atmosphere. The original building was built out of concrete which was ahead of its time in 1856. After the hurricane that devastated eastern Long Island in 1936 knocked everything else down, the Inn Spot on the Bay, then a mansion, survived. The educational and inspirational conversations lead to ordering a few stunning desserts - all made from scratch, in house.
The options that came to the table were a chocolate Gateau Coulant which is worth more than the asking price for $12. The soft flourless individual chocolate cake is served warm and topped with fresh fruit and of course homemade ice cream. The other dish was meringues filled with raspberry and mango compote topped with fresh whipped cream, the perfect compliment to a cappuccino which is the only way to go to match these masterpieces.
The pristine location is a full service Inn supplying villas on the water and rooms above the restaurant. Other than a prime travel destination the Inn Spot also has banquet rooms for private parties and weddings. Starting from the top with Cheffe Colette, The Inn Spot on the Bay is a true class act with its professional service and staff, exquisite views and fresh local cuisine to make any foodie blush.