THE GIST From 2006 to 2017, Meeting House served as the anchoring entity at Amagansett Square. The Square’s proprietor and, at the time, Cleveland Browns owner Randy Lerner, wanted to open a restaurant at his newly acquired parcel, bringing in Cleveland chef Tim Bando to helm it. In 2017, Meeting House shuttered and became Wölffer Kitchen. In spring 2023, the name changed to Christian’s by Wölffer Estate, which closed its doors after the summer season that same year. In 2024, Randy’s son, Max Lerner, asked Bando back to help bring his vision for a second iteration of Meeting House to fruition. Bando happily obliged, stepping into the role of general manager, and the Square’s original culinary beacon was returned to its rightful place.
THE VIBE A small brick pathway beckons diners to a patio dotted with a half-dozen chic, round bistro tables and dark blue wicker chairs. Adjacent is an enclosed porch with another six or so tables to the right; the main entrance is to the left. Inside, white walls run throughout the sleek but comfortable dining room, which is adorned with a row of dark marbled tabletops. A buzzy 13-seat bar sits in the center of the room and is anchored by a large quilt-like mural of individual 12×12 framed pieces by artist Dan Rizzie.
THE FOOD The menu features some of the OG classic American, French, and Italian-style comfort foods that have been in the mix since the spot initially opened almost 20 years ago. Boasting offerings like spaghetti Bolognese, pan-roasted halibut with polenta croutons, a burger, a compact but comprehensive raw bar and an ample steak program, the menu also features heavily Asian-influenced dishes like Vietnamese chicken wings and saag paneer.
Clockwise from top left: Steamed artichoke; vegetable curry; dips platter; chopped salad; chicken Milanese; OG mac & cheese. (Photos by Doug Young)
Dips Platter “When we originally opened, we always dropped a little tray of hummus and pita with some crudités,” Bando says. This trio of dips is a hat tip to that, featuring homemade pimento cheese, cumin-dusted hummus and a Greek-inspired play on herby green goddess dressing puréed with briny feta cheese. Flanked by a kitschy row of Ritz crackers, pita triangles and crudités of carrots, celery and broccoli, it’s a good nosh to throw down while having drinks and catching up.
Steamed Artichoke Initially poached in a court bouillon of lemon juice, champagne vinegar, peppercorns, bay leaf, fresh thyme, garlic and onion, Bando says the ‘chokes are boiled until they’re about 90% done. For service, they’re steamed in a perforated pan with some poaching liquid, then plated and finished with flaky Maldon sea salt and a ramekin of lemony aioli.
The Chopped Salad Myriad vegetables, including red bell peppers, green beans, wax beans, carrot, celery, red onion, sweet corn (when in season) and lettuces from Balsam Farms are chopped down to an almost confetti-like mix, which is then dressed in creamy lemon-Dijon and topped with grated Gruyère.
Chicken Milanese Classic technique shines here as chicken breast is pounded out and then dredged in flour, egg wash and breadcrumbs seasoned with basil, oregano and Parmesan. Deep fried until crispy, it’s served with a salad of local mixed greens, tomato, red onion and cucumber, all dressed in a zingy preserved-lemon vinaigrette and topped with a few shards of nutty-salty Parmesan.
The OG Mac & Cheese Sharp and unexpectedly pungent, this staple sees elbow macaroni smothered in an ooey-gooey mixture of Gruyère, heavy cream, butter and sweated onions. Baked until golden brown and finished with a sprinkling of chives, “Everyone wants to know what the secret is,” Bando says. “It’s the most simple thing.”
Vegetable Curry Warm and spicy yet rich and complex, this South Indian-inspired dish sees carrots, celery, onion, baby bok choy, broccoli and bell peppers sautéed in coconut milk and Madras curry until soft. Spooned over simply steamed basmati rice, the dish is finished with a duo of sauces: a cooling dollop of creamy raita and a piquant yet sweet tomato chutney. Add-on proteins include chicken and shrimp, but we opted for the pan-seared tofu for a truly vegetarian experience.
Meeting House
4 Amagansett Square Drive,
Unit A, Amagansett
631-267-2764
meetinghouseamg.com
@meetinghouseamagansett
Hours Dinner is served 5 to 9 p.m. Tuesday through Thursday and Sunday, and 5 to 10 p.m. Friday and Saturday. Brunch is served Friday through Sunday from 11 a.m. to 2 p.m. Closed Mondays.
