FROM FRANCE FARE TO DELECTABLE CHICKEN

FINE DINING FROM THE NORTH FORK & THE EAST END

By Peter Elston THE COOP

FINGER-LICKING CHICKEN COMES TO THE HAMPTONS

FRANK OTTOMANELLI OWNER AND MANAGER OF S. OTTOMANELLI & SONS PRIME MEATS

The Ottomanelli style is authentic, old fashion, old school. “We do things like they were done in 1950’s. Our philosophy is to bring our customers only the best quality. Our focus is to offer All-Natural meats that are antibiotic free, growth hormone free, and fed vegetarian diet. At the same time, it has to be graded prime. We then age our meats anywhere from 21 to 35 days. like going to high end food stores that are boutiques. like to know people running a business that share similar values as Ottomanelli.

www.ottomanelli.com

The owners of Southampton Social Club, Union Burger Bar, and Union Sushi & Steak are bringing a new concept to Southampton that has never been done before on the east end. Restaurateurs Ian Duke and David Hilty, are opening Southampton’s first ghost kitchen called The Coop. And, as food guru Ian puts it, The Coop will serve chicken that is simply “scrumptious”.

The Coop is operating out of Southampton Social Club, which is closed during the off-season but is still open for private events. The ghost kitchen concept will enable customers to order delivery as well as offering Curbside Pick-Up for guests who order through the website or via www.TheCoopToGo.com telephone. There in fact will be daily specials for those who order directly through the restaurant’s website for Curbside Pickup. A variety of fried and rotisserie chicken options are there with a wide assortment of sides. A few items of note that really separate The Coop from others would include the Barbecue Chicken Sandwich with Sweet Baby Ray’s BBQ sauce, chipotle mayo and a cabbage & apple slaw, The Biscuits topped with fried chicken and covered in a rich sausage gravy is to die for and the Fried Chicken Bowl brings Mashed Potatoes, Fried Chicken, Corn, Scallions, Cheddar cheese and rich gravy together for a dish best described as “devilishly heavenly”.