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Guests dining at The Patio in Westhampton Beach can expect to see a number of Italian accents on the menu this summer, as well as new faces popping up behind the bar and in the kitchen.
The Bottero brothers—Antonio, 39 and Pietro, 36—the former owners of Annona, have joined forces with Patio owner Dwayne Kirshner at the restaurant located at 54 Main Street. The pair brought with them some old drink favorites, pasta recipes, homemade desserts and new ingredients for a more flavorful steak sauce.
“We’re adding an Italian-esque flair to an American steak bistro menu,” said chef Pietro Bottero sitting at a high-top wooden table near the bar on a recent afternoon. Just in front of him rested a small ramekin with a tiny spoon wedged into his latest creation: a thick, dark brown steak sauce still warm from the range top. The sauce recipe calls for a plethora of ingredients, including molasses, ginger and soy sauce among others.
A new peppercorn sauce used to dress up filet mignon, which ranges in price from $29 to $37, is a house favorite, according to Mr. Bottero, “People drink it like it’s soup.”
Other entrées include mushroom risotto in a truffle oil for $21; spaghetti with shrimp, plum tomato, garlic and arugula for $22; and oven roasted chicken with balsamic onions, pan fried Yukon gold potatoes and a demi glaze for $24.
The younger Mr. Bottero joined the business at the age of 3, running around his father’s Manhattan restaurant, 65 Irving Place, located in the Flatiron district. After working his way through jobs at dozens of different restaurants, he moved out to the East End. “I moved down five years ago,” the chef said, “and I fell in love with it and refused to go back to New York City.”
After building a following at his last restaurant venture, he decided to draw upon his friendship with Mr. Kirshner and the more expansive physical space of The Patio. According to Mr. Bottero, the two men shared “a similar vision as to why people go to restaurants.”
At The Patio, he hopes to marry together the different styles and clientele of both restaurants under one awning.
“We’re trying to make this place a hub in the Westhampton Beach area, where guests can get anything from a great burger to an upscale dinner in the dining room,” Mr. Bottero said.
Patrons looking for The Patio’s meat and potatoes fare will not be disappointed. Skirt steak served with truffle fries, salsa verde and red pepper purée is available for $25; grilled lamb t-bones with a feta and tomato salad and yogurt cucumber sauce is $25; and the Patio 54 burger goes for $14.
The menu is not the only part of the restaurant receiving a face-lift.
The smaller dining room near the bar with its red walls and wood floors will soon be accented with banquette seating and throw pillows.
“Right now it has an old-time feel and we want to take it in more of a modern direction in terms of lighting and paint,” Mr. Bottero said.
On Friday and Saturday nights, guests can sit by the bar and enjoy a $12 Hamptons daiquiri made by Antonio Bottero with freshly-squeezed lime juice and grenadine, while listening to live music. Bands range in genre from reggae to rock to disco, according to Pietro Bottero. Restaurants are about energy and when it’s alive, people can feel it; that’s when it works best,” he said.
According to Mr. Bottero, music can enliven the dining experience. “It’s part of the social aspect of the restaurant business, keep the flavor flowing whether it’s in the food or entertainment.”
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