Rumba Rum Bar in Hampton Bays

Rumba Hampton Bays

My second stop for last week’s Long Island Restaurant Week was Rumba Rum Bar in Hampton Bays, just down the road from CowFish and under the same ownership. This was my second visit to Rumba; my first visit was for lunch for their Thursday taco trio special a month prior. Their tacos are outrageous! Taco choices include chicken, fish, and fried avocado, to name a few. I look forward to coming back later in the month just for their tacos and fried plantains and of course a rum punch.

During my first visit, I learned some great tips from some friends who frequent Rumba. It is no surprise that Rumba is a summer hotspot, and that is an understatement. Both eateries are scorching with popularity that it is recommended that you park at the Mariner’s Cove Marina (just located between the two restaurants) to take the Rum Bus over to Rumba. An alternative is valet parking at both restaurants. Second, arriving early for dinner is a must, then come back later at around 10 or 11pm for drinks. If you want to dine during quieter hours, my suggestion is during the week Tuesday-Thursday between 2-4pm. My husband, daughter, and I arrived for dinner to Rumba at 5pm on a Sunday evening, and it was shoulder-to-shoulder packed already! The restaurant reserved us a special table right by the window.

Rumba Hampton Bays

Every member of the staff is so pleasant and attentive, especially with refilling our water, bringing extra limes, and napkins.

To drink, my husband had a Corona with lime and I had their signature Rum Punch. For our starting course, we chose the Duck Empanadas: duck, peppers, spicy quest inside crispy pastry; and El Hefe’s Chicken Enchilada: reggiano cream, tortilla & ranchero sauce. The Duck Empanadas are a favorite appetizer choice, and the chicken enchilada was a perfect portion, gently spiced, and full of flavor. The first bite of one empanada was a giant leap toward a memorable meal.


Our main courses we decided upon were the Jerk Chicken Platter: coconut risotto, topped with mango papaya honey salsa, and the Dominican Ribs: sweet chili ginger soy glaze, fresh herbs, roasted sweet potatoes. The sweet potatoes were perfectly sweet with a touch of crunch from the chopped pistachios on top. The ribs, were succulent, falling off the bone, and the BBQ sauce was delectable, a meal even better than expected. My husband ate his entire plate of Jerk Chicken. The coconut risotto was a smart pairing, and the taste of honey was so distinctive.


On the side, we ordered fried plantains that were a delicious as ever. I highly recommend these as a side dish. The taste is so authentic to the islands.

For dessert, I had the Key Lime Pie: house made with graham cracker crust and genuine whipped cream. My husband had the Hot Fudge Sundae: sugared pecans, Belgium hot fudge. The key lime is fresh, creamy, and tart. We loved the chocolate fudge and appreciated the sweet comforting taste of the topping that was such a hit. // 631-594-3544


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