HotelChatter

For a hint of what is to come, consider some of the options on the first menu this summer, which is dedicated to the tomato. Diners can start with the Un-Bloody Mary (above) with heirloom tomato juice, fresh herbs and pepper, mixed with peppered vodka; or the Heirloom Buratta gazpacho with fresh plum tomatoes, miniature cucumbers, sliced peppers, and fresh sprouts. Now for dessert: an Heirloom Suite of poached heirloom cherry tomatoes served with garden basil ice cream, rosé caramel and chopped pistachios.

Future months will highlight new cooking techniques, food presentation, and special ingredients, so though the summer crowds may depart, the good life will continue in the Hamptons.

Don’t feel restricted to the special menu, though. Guests can also enjoy the normal menu of “New American and Swedish delicacies.” That means house-cured smoked salmon, "raraka" potato cake with a garnish of crème fraiche and caviar, and goat cheese tarte with homemade lingonberry sorbet. Our other favorite feature of the restaurant? A “Dog Menu” if you want to bring your pooch along that includes a plain beef hot dog, ground beef, and scrambled eggs--you know, in case you and your dog are doing Atkins together.

Rates at the hotel start at $225 a night on non-summer weekdays, but range up to $995 a night for the highest category “Divine” rooms during the summer high season(until September 13th this year). Apparently they’re charging Swedish prices to go along with the Swedish cuisine....

Photos courtesy of the c/o Maidstone Hotel.