Over Columbus Day Weekend, I visited Williams Sonoma in Bridgehampton and was delighted to meet and speak with Dmytro Guydash, Executive Sous Chef at Jean-Georges at Topping Rose House. Chef was doing an afternoon cooking demo and tasting, showcasing one of his autumn inspired pasta dishes made with fresh sage from the Topping Rose House’s garden, butternut squash, craisins, and mushrooms. After speaking for some time, he invited East End Taste to Topping Rose House the following evening for a dinner tasting, highlighting the restaurant’s fall menu.
I have visited Topping Rose House for breakfast, lunch, dinner, and cocktails on several occasions during the past few years and have always been impressed with their genuine mannerisms and exceptional cuisine while basking in a refined dining experience. During the warmer months, you have the opportunity to sit outside on their veranda overlooking their beautifully landscaped property.
Tasting Menu, prepared by Chef Guydash
House-made Ricotta, Fig Jam, Grilled Bread ($19)
Escarole and Apple Salad, Mozzarella and Basil ($17)
Butternut Squash Minestrone, Sourdough Croutons, Shiso ($16)
Spice Crusted Black Bass: Pearl Onions, Tomatoes, Sweet and Sour Jus ($37)
Rack of Lamb: Mushroom Bolognese, Pecorino Cheese ($44)
Milk-Fed Veal Chop: Carrots and Miso Mustard ($47)
To start, I had their Sparkling Thyme Lemonade ($6), a house-made soda. Later into my meal, I had their Ginger Lime soda. My guests had the Birra Moretti Lager ($8) and the Sancerre, Jean Vincent 2015 ($15), which paired well with the lamb chops and escarole salad. The Sancerre also paired exceptionally well with the Butternut Squash Minestrone and our desserts. It is quite unique for a white wine to pair so well with savory dishes.
Everything was exceptional. My favorites were the House-made Ricotta that was smooth, creamy, and delicate, and the Spice Crusted Black Bass that was flaky and exploding with the flavors of fresh tangy spices. The layers of texture were complex and refreshing. My guests were in awe of the lamb chops, referring to the dish as “a real treat everyone must indulge in.”
For dessert, we had the Molten Chocolate Cake with Tahitian Vanilla Ice Cream ($14), and their Apple Strudel, Black Currants, Pecans and Maple Ice Cream ($14). The mineral notes, smoky flavors, and gooseberry aromas in the Sancerre added to the Apple Strudel.
A little about Sancerre: it is the most recognizable appellation for Sauvignon Blanc in the Loire Valley. The region’s limestone hills and semi-continental climate deliver richly textured Sauvignon Blanc wines.
Sorbet flavors include Granny Smith Apple, Concord Grapes, and Apricot. They also currently serve Salted Caramel Ice Cream.
Learn more about our dining experience by watching our Facebook Live.
Topping Rose House is open for breakfast, lunch, and dinner seven days a week. Brunch is served on Saturdays and Sundays. View their current wine, cocktail, dinner, and dessert menus. Drew Hiatt is Executive Chef of Topping Rose House.
http://www.toppingrosehouse.com/restaurant // 631-537-0870