Topping Rose House
Hotel · Bridgehampton ·
Farm-to-table dining with seasonal dishes and luxury accommodations
![Topping Rose House by Topping Rose [Official]](https://cdn.vox-cdn.com/uploads/chorus_image/image/66986482/image0.0.jpeg "Topping Rose House by Topping Rose [Official]")
Farm-to-table dining with seasonal dishes and luxury accommodations
"The Hamptonsâ refined hideaway feels like a cultivated sanctuary where white beams meet openâair vistas, sunset prosecco by the heated pool gives way to new spa rituals, and spacious, colorful rooms cocoon you. Rooted in an 1842 Greek Revival mansion with 22 historic accommodations, it balances grandeur with warmth via JeanâGeorges dining, Naturopathica wellness, polished service, manicured lawns, hydrangeaâlined paths, and Adirondack chairs clutching rosĂ©âchilled glasses; come fall, I lean into autumnâinspired plates showcasing local produce." - Jessica Chapel
"Historic, iconic, and wonderfully polished, this hotel anchors Bridgehampton with destination dining at JeanâGeorges and an onsite Naturopathica spa that feels like a treat-yourself essential." - Jessica Chapel, Emily Adler
"A beautiful B&B in Bridgehampton with a lovely restaurant on the ground floorâthe perfect place for summer birthday dinners and celebrations." - Elise Taylor
"Jean-Georges Vongerichtenâs restaurant within this historic Georgian home, helmed by chef Paul Eschbach, is produce-focused, so look for local root vegetables in such dishes as honeynut squash and spicy soppressata pizza; mushroom-crusted salmon with local bok choy and a miso mustard emulsion; local black sea bass with potatoes and a chile vinaigrette; and peppercorn-crusted tenderloin with gnocchi and Brussels sprouts. Drinks are served by outdoor fire pits and in the lounge area with its toasty fireplace." - Beth Landman
"Tom Collicchio opened a restaurant at this luxurious inn built on the grounds of an historic mansion in the town of Bridgehampton, and Jean-Georges Vongerichten took it over from him in 2016. It has an acre of farmland where the chef grows vegetables and herbs used in his dishes. On Vongerichtenâs current menu: Thai spiced broccoli soup with coconut and lime; warm white asparagus with jalapeno-coriander vinaigrette; roasted organic chicken with ramp spaetzle; fava beans and grainy mustard sauce; and beef tenderloin with spring vegetables." - Beth Landman
