Dan's Papers - August 24, 2007 -

Located right by the water in Hampton Bays is a local restaurant with a truly exceptional menu. Before the Bridge combines stunningly delicious food with a charming local flair in a restaurant that stays true to itself and that keeps diners coming back again and again.

Owned by husband and wife team Marty and Patti Robinson, who have 30 years in the restaurant business, Before the Bridge hits the mark in style, charm and above all, food. You can tell that Marty and Patti take the food in their restaurant very seriously when you look at the simply jaw dropping menu of creative and well priced dishes.

Our waitress Beth, who was not just knowledgeable of the food and restaurant but also treated us like family, gave us our menus and extensive wine list. We ordered the Pinot Noir, St. Angeline 2005 Sonoma, clicked our glasses and gave a sip. Perfect. I'm not a wine guy, but I know when I have tasted a wine I like and I highly recommend ordering a bottle of this superb Pinot. It is fabulous.

Executive chef Cory Schorsch, who has had a life experience in cooking since he was 15 years old, does not let the Robinson's down, who he calls, "His biggest critic." With fish and seafood as fresh as you can possibly get (directly from the waters off of Hampton Bays) from Cor-J's, I had fish on my mind, although the Sunday night Sand Dune Special caught my eye. Four courses for just $24.95 of a delicious appetizer of steak bites, a dinner salad and a 1/2 lobster, 6 shrimp, steamed clams and mussels served with rice pilaf and vegetables is an unbelievable bargain. This, of course, included a dessert. "We sell an unbelievable amount of lobster," Marty tells me. This dish was being ordered by many of the diners seated inside the oak and mahogany styled restaurant.

As an appetizer I tried seared scallops, which was served with a citrus thyme sauce that was excellent. The four scallops were as fresh as they possibly could be, but I couldn't help but try my guest's shrimp seared with black sesame seeds served with roasted corn salsa that was unique, delicious and interesting.

Enjoying the handmade breads and pastries in between our appetizer and entrée, we learned that Patti is in charge of all the pastries at the restaurant and that people have been requesting that she sell her creations to go.

Our entrées that came out were sensational. My guest had the fried soft shell crabs with saffron aioli served with rice pilaf and corn. This will make any soft shell crab lover very happy. I had the chef's suggestion of roasted local striped bass with a cornbread herb crust served with rice pilaf and sautéed squash. The cornbread herb crust made the dish wonderfully flaky and the portion size of this dish is more then generous.

Without hesitation, we ordered dessert knowing that we would be in the owners hands when it came to excellent dessert because she hand makes everything herself. We were amazed at the Bailey's Irish Creeme cheesecake that nearly had me falling out of my chair it was so delicious. The fresh made peach cobbler also didn't last very long at the table as each of us were laughing about how fantastic it was.

By the end of the meal, the two of us were more than satisfied and we left knowing that we had discovered a gem in Hampton Bays. Before The Bridge has nightly specials and is open year round six nights a week. They also have a catering business and will be doing daily prixe fixe specials starting in mid-September. Appetizers are from $6.95 to $19.95, entrees are from $19.95 to $35.95. Reservations are recommended by calling (631) 728-9111. Located at 78 Foster Avenue in Hampton Bays behind Tully's Seafood Market.