Southampton's little/red thinks big

Herb-roasted chicken is served with country egg potato

Herb-roasted chicken is served with country egg potato salad, honey glazed carrots and thyme jus at little/red restaurant in Southampton. (Aug 14, 2011) (Credit: Doug Young)

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Cafe tables, abstract paintings and antique details set

76C Job's Lane Southampton, NY 11968

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little/red description Little/red thinks big, with a mahogany-topped red bar, textured walls, a cozy two-tier dining room ... More »

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Outdoor dining is an option for patrons at little/red

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Little/red thinks big.

Hereditarily lowercase and slashed, little/red is kin to red/bar brasserie, the Southampton standby. And the new eatery from owners David Loewenberg and Kirk Basnight adds its own accent marks.

Keeping with the flush theme, the mahogany-topped bar glistens in red, and the banquettes beckon in burgundy. Textured walls have an oyster hue. The two-tier dining room balances a vintage-style clock and mirror with abstract oils; the cozy quarters inside with the roomier patio area a hiccup away from Agawam Park. They also do takeout, so your picnic is assured, too.

Loewenberg owns The Beacon in Sag Harbor and is co-owner of Fresno in East Hampton. Completing the local angle, chef Bob Abrams comes here from the departed Oasis in Sag Harbor.

THE BEST

Abrams' lustrous, local fluke crudo with a citrus-and-shaved fennel salad refreshes your appetite. Likewise, his buoyant tomato-red gazpacho flecked with kernels of corn. Shaved celeriac, cured olives, pine nuts and mixed greens finish the crisp calamari salad. A puck of glistening tuna tartare arrives with an herb salad, cucumber relish and a ginger vinaigrette. Ripe heirloom tomatoes with shavings of ricotta salata benefit from basil-infused oil and a balsamic-vinegar reduction. Enjoy the juicy, grilled hanger steak with garlic butter, plus a curious union of mashed potatoes and Camembert; and the juicier cheeseburger with fries. Herbaceous, roasted chicken: mandatory. Beer-battered cod stars in the fish and chips, ready for a dip in lemon-tarragon aioli. Linguine with cockles in white wine-lemon-garlic sauce also shines. The lemon tart with berries; strawberry shortcake with tarragon biscuit and whipped crème fraîche; and dark chocolate marquise with candied hazelnuts -- all big hits.

THE REST

Grilled-cheese sandwich with Brie, roasted duck, braised cabbage and an overdose of Dijon mustard -- a monsieur, croaked. Satisfactory sauteed monkfish and steamed mussels; so-so frisée and blue-cheese Caesar salads; acceptable little/red velvet cake; and a vanilla panna cotta that trails the local blueberry jam around it.

THE BOTTOM LINE

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