Oven 36 years ago the Hamptons, NY was a quiet beach community with a few classic American restaurants. Flash forward to 2020 and the Hamptons has become a mecca for foodies, celebrities, business moguls and socialites flocking to the explosion of trendy and cuisine forward restaurants that have risen the bar in the culinary world for the resort community. One of the most iconic of these restauran
ts who began this move towards fine cuisine was Nick & Toni’s, now widely recognized as the most sought-after seat in the Hamptons. Nick & Toni’s was the brainchild of young culinary couple Jeff Salaway and Toni Ross. In 1988, the restaurant opened its doors and immediately garnered exemplary praise. One of the biggest accomplishments was the New York Times restaurant review in the metropolitan dining section by Ruth Reichl. On the heels of that review, the accolades continued under the direction of longtime executive chef Joe Realmuto. The New York Times rated it “excellent,” and Condé Nast Traveler recommended it to readers visiting the Hamptons - while advising them to book well ahead. Realmuto has fine-tuned his skill at creative Italian fare, aptly described by Mary Alice Kellogg of Bon Appetit magazine as “simple yet sophisticated.” The menu changes seasonally, often using produce grown in Nick & Toni’s own one-acre organic garden. Realmuto’s woodburning oven specials, such as the whole fish served with savory sides such as seared artichokes, lemons and capers, and the free range chicken with crushed Yukon gold potatoes, roasted garlic, house-cured pancetta and rosemary jus are perennial favorites.
