by Steven Doyle
Looking back to our first story on East Hampton Sandwich Company in 2012, and its founder the very young and witful Hunter Pond, you could sense that his sandwich shop was destined for greatness. You read about my first bite of his lobster roll, which is at the same moment affordable and delicious. All his sauces and proteins are house-made. The breads are beautiful and locally sourced, custom made to this 30-year olds specifications. It makes total sense that East Hampton has gained so much success.
Recently we sampled many of the new items offered on a rotation basis reflected on East Hampton’s seasonal menu.
Consider the new Prosciutto de Parma loaded with warm prosciutto, Hillside goat cheese, shaved green apple, dressed arugula, candied fig jam, and finished with a balsamic glaze. Nothing short of genius.
Another new and cravable item is their Buffalo Bleu Chicken made with tossed fried chicken, arugula, gorgonzola, Neuske’s bacon and dressed with Hampton’s house ranch. A little spicy and a little colling all in the same bite.
One of our very favorite seasonal sandwiches is the lobster grilled cheese with its quarter pound of lobster knuckles and claws, shaved havarti & American cheese with a perfect draw of sriracha dijonaise. The bread is buttery, crunchy and holds all the gooey cheese and lobster together expertely and with a power play of flavors.
Shrimp + Corn Chowder
There are some new sides and soups as well. Check out the cooling Summer Slaw, Arugula Salad, Seasonal Fruit with pineapple with fresh mint, and a new kicked up potato salad. Enjoy a soup so good that it went from seasonal to permanent, the roasted corn and shrimp with its roasted and spiced corn, (more) Neuske’s bacon, shrimp, cracked pepper and herbs.
East Hampton is a growing brand that feeds your family as a fast casual restaurant but with a fine dining edge, and has breakfast, lunch and dinner choices that will keep the family and friends smiling.