If you’re a Hamptons reg, you know that Beautique has become the haute-spot this summer. Giving us the low-down on her new role at the chic-space, we chatted with Jenny Oz LeRoy in the pages of the Daily Summer.
What’s your role at Beautique?
I am a consultant for the brand and operation. I consult on everything from staffing to programming.
What made you make the switch from Gurney’s?
As a consultant, you are hired to do a job. I was hired to bring in a team and breathe some new life and energy into the property, which we did very successfully, but then it was time to move on.
What’s your favorite item on the menu?
I really believe all our food is fantastic, but I love what Greg [Grossman] has done with both the fried oysters and the tuna tartare sliders. When you can take a dish like tuna tartare and make it special and unique, that is a gift!
What are you working on next?
I have a few things lined up, but I’m really focusing on relaunching the Tavern on the Green brand globally, starting in Palm Beach, as I have retained the use of the name outside New York, New Jersey, Connecticut, and Pennsylvania. We are also working on a line of products for the brand. I also plan to bring Maxwell’s Plum, my father’s first great restaurant, back to New York and to other cities.
281 County Rd. 39A, Southampton