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Bridgehampton foodie hotspot in a 19th-century mansion, with designer interiors and a farm-to-table restaurant
In a Greek Revival mansion just off Route 27, Topping Rose House made its much anticipated debut in May 2013. Named for original resident Judge Abraham Topping Rose, the 19th-century building was restored to its original glory, and then some, over eight years by architect Roger Ferris and interior design supremo Alexandra Champalimaud. The finished product is a handsome, grown-up mix of old and new: large porticos, original moldings and uncovered fireplaces mixed with clashing contemporary artwork, patterned rugs and light-flooded public spaces. A wide back porch opens onto manicured gardens, an apple orchard, a one-acre farm and a heated lap pool — a bucolic setting that feels a world away from the Hampton's tony scene.
Bed and Bath
The 22 guestrooms are split between the original mansion and newly built modern cottages and all show off Alexandra Champalimaud’s exacting style, from the wide floorboards and custom mahogany chests to the iron frame four-poster beds and pillow-strewn window seats (in some). The walls are painted in shades of gray or daubed with floral wallpaper, the linens are by Frette, the colorful rugs were designed by Madeline Weinrib, and there are iHome docks, as well as iPads in place of newspapers. Unusual for a boutique hotel, all soft drinks and the bumper basket of snacks (North Fork chips, Mast Bros. chocolate, Tate's cookies, organic dried fruit and more) are free. The modern bathrooms have over-tub showers, Matouk towels and gorgeous Naturopathica products.
While weekend trippers are still getting acquainted with the new guest floors, Hamptons residents have been filling the seats of the farm-to-table restaurant since its debut in October 2012. It’s spread across the art-adorned main dining room, the more casual bar and lounge and, in the summer months, the wraparound porch, with the emphasis on American seasonal cooking; many of the ingredients are grown on the hotel’s own one-acre farm. While Colicchio devises the menus, it’s his chef de cuisine, Kyle Koenig, who crafts the delicate dishes that change with the seasons and whatever’s available from the garden, nearby ranches and farms. The wine list also showcases local vineyards and North Fork favorites including Bedell Winery, Sparkling Pointe and Shinn Estate. Beyond the restaurant there’s a petite spa, a fitness center and yoga in the new event space, a second-floor library for afternoon lounging, and cruiser bikes for rides to the beach or into Bridgehampton.