Prep for one of those precious last Hamptons summer weekends by drinking up some foodie knowledge courtesy of resto owner David Loewenberg, who’s got five haute eateries to his name out East…
What mistakes do Hamptons resto owners make?
Not understanding their demographics! Too many operators believe the Hamptons are like Vegas.
You run five restos! What do you eat at each joint?
The Beacon’s bouillabaisse late night on the deck, Bell & Anchor’s oysters and crudos, Little|Red’s tuna sandwich, Red|Bar’s truffled chicken breast, and anything Gretchen is cooking in a cazuela at Fresno.
What’s next on your docket?
Bell & Anchor’s [chef] Sam McClelland and I are looking into doing a food shop and catering with party menus—great raw bars, pig roasts, and large-format paella.
Got any traffic-beating tips for zooming between your five restos?
I definitely try to avoid 27 or Sag Harbor’s Main Street. If you don’t already know some of the back road secrets…you’re not going to hear them from me.