FOOD IS MEDICINE
ANOTHER SLICE OF HEAVEN Bridgehampton’s Dopo Il Ponte joins a trio of beloved Italian eateries on the East End. not exaggerating when The Dopo family of The bright new she says, “The olive oil is restaurants—Dopo La exterior of insanely good!” Close your Spiaggia in Sag Harbor Dopo Il Ponte eyes, taste its bouquet of and East Hampton, blended Leccino, Moand Dopo Argento in raiolo, Correggiolo and Southampton—are Frantoio olives, and feel all immersive cultural transported to the Umbrian experiences that take countryside. foodies on an edible Diverse regions of tour of various regions in Italy influence the bills of La Repubblica Italiana. fare, notably Milan and This seaside Little Italy is its environs, Marfoglia’s the passion project of first home. Guests nibble group managing partner at carasau flat bread Maurizio Marfoglia and glistening with olive oil, serial entrepreneurs and coarse salt and rosemary, choosing Hamptonites Larry and Maria Baum, among Ponte chef Fabio’s antipasti who look forward to Memorial Day, whose highlights include pesto when they throw open the doors to the Genovese (made with basil from Water newest nation-state joining the Dopo Mill’s Green Thumb Farms) and tritato, republic: Bridgehampton’s Dopo il an inspired veggie blend (arugula, Ponte, aka “Ponte” (Italian for bridge). endive, asparagus, hearts of palm, Guests will recognize the familiar faces Head bartender Kriss Anchia, Dopo Group managing partner Maurizio lima beans and olives)—popular with of Vlad, the house managing partner at Marfoglia, head chef Fabio Gutierrez vegetarians and carnivores alike, who Argento and chef Fabio from Argento. and managing partner Vlad Rozsypal. may consider following up with risotto The Italian eateries are vital pieces Giallo alla Milanese (saffron risotto), of Hamptons history, with firm roots in Maria and Carciofi alla Romana (stuffed artichokes East End lore. Dopo Argento’s name is a Larry Baum Roman style), branzino poached with respectful nod to the space’s previous tomato, spinach and white wine, local occupant, Silver’s restaurant in Southsea scallops with Umbrian lentil salad, ampton (argento is Italian for silver). or wood-fired local black sea bass with Dopo La Spiaggia translates to “After lemon and wild Sicilian oregano. the Beach,” and all four Dopos promise At the soon-to-open Ponte, post-sand-and-surf refreshment with a decorated with blue and orange that health-conscious twist. As a two-time Maria brought home from Deruta, an cancer survivor and former Wall Street existing pizza oven will be the hot heart executive, Maria Baum values customof the place, turning out authentic Neapolitan sourdough ers’ well-being: “Health and wellness are so important to pies.“We’re really excited about this,” Baum says. “We’ve me,” she says. “Everything we do, we try to make a little even got a Neapolitan pizzaiolo coming to make the better for you.” pizza we love so much.” In the future, a bocce court out Star players on the menu at all four locations are staback will replicate the one at the Baums’ Umbrian spread, ples of the Mediterranean diet: organic olive oil and black allowing patrons to enjoy the sport beloved by Italians summer truffles, both imported from the Baum family’s farm since ancient times. “We’ve all been stuck inside for so in Umbria (the couple acquired the property in 2017). “We long,” Baum says. “Now it’s time to get outside, laugh and are so lucky and so blessed to have these amazing ingrehave fun moments with family and friends.” dients right from our farm, which has been operating for over 250 years and has never used pesticides, ever.” Maria’s 2402 Montauk Hwy., Bridgehampton 76
Courtesy of Maria Baum
BY JULIA SZABO
