THE GIST Founded and helmed by Brooklyn-born event and lifestyle designer Sofia Crokos and her husband, Serres native Chris Boudouris, Elaia Estiatorio (named for the ancient Greek word for olive tree) has been bringing traditional, elevated Greek food to Hamptons diners for almost a decade. Just off Montauk Highway, a few steps past the back of the Candy Kitchen and across the way from the Bridgehampton Fire House, the year-round, 120-seat restaurant is a cozy, laid-back yet intimate eatery that consistently checks all boxes for all types of occasions.
THE VIBE A few steps off the sidewalk, the entrance opens into a 20-seat, U-shaped copper-topped bar adorned with tall, metal stools with each placemat set for dining. To the right of the bar is a row of brown paper-topped tables neatly set along a cushioned banquette, just below a wall of windows. To the left of the entrance is a second dining room of standalone tables set for four, six and eight people. Homey and rustic, with earthy-meets-nautical décor thoughtfully placed around the creamy-colored, candle-lit space.
Tucked just off Bridgehampton’s main drag, Elaia is a hidden gem of culinary delights, open year-round, to warm with dishes that are both homey and haute. (Photos by Doug Young)
THE FOOD Curated, familiar Greek staple dishes are paired with traditionally executed authentic cuisine that’s otherwise hard to come by in these parts. With a keen eye for detail, seasonality and quality, most dishes (designed and crafted by Crokos herself) are simply prepared to let the top-notch ingredients (whether locally sourced or imported) shine. It’s the kind of place you can order a chicken souvlaki or Kavourokeftedes (Greek-style crab cakes) and you’ll be equally happy because they’re both made well, and with love.
Fava Spread Probably the most minimal of all the five available spreads, this one sees yellow split peas (which, fun fact, in Greek cuisine is what fava actually means—split peas, not fava beans) cooked with chopped red onion, then cooled and pureed with briny capers. Served in a bowl, the dip is then topped with a small bundle of pickled red onion, more capers and warm, pillowy triangles of imported, artisanal pita bread.
Halloumi Four ounces of meaty, firm Cypriot cheese is grilled and then shingled atop a mound of imported, sumptuous fig jam. Flanked by a couple of spoonfuls of slow-roasted tomatoes and a drizzle of Greek honey, the dish is a small plate that packs large, decadent flavor.
Pantzaria Salad A cool and creamy layer of herbed Greek yogurt is on the bottom of a shallow bowl, topped with a mélange of bite-sized pieces of organic roasted red and golden beets, thin, fleshy wheels of clementines, and roasted pistachios. A drizzle of Kosterina balsamic vinaigrette makes the salad luxurious, but it’s that dusting of earthy sumac found within the dish that makes the salad extra special.
Clockwise from top left: Elaia’s excellent fava spread, halloumi, psiti feta, kotopoulo psito, pantzaria salad and moussaka. (Photos by Doug Young)
Kotopoulo Psito With a delightfully crispy-skinned exterior and a juicy, succulent interior, an organic half chicken is simply roasted with lemon, garlic, oregano, thyme, rosemary, salt, pepper and olive oil. A comfort dish through and through, the chicken is served simply over golden patates lemonates and finished with a silky smooth, liquid-gold pan sauce.
Psiti Feta This salty-meets-sweet “secret” menu item is the definition of less is more. A healthy slab of creamy feta is wrapped in phyllo dough, topped with a sprinkle of sesame seeds, baked to flaky, golden perfection and finished with a generous drizzle of Cretan honey.
Moussaka Pieces of roasted eggplant and potato are layered with ladles of housemade braised lamb, beef Bolognese and velvety bechamel. There are whispers of lasagna here, and the dish is equally hearty to that Italian cousin, but a skillful sprinkle of cinnamon and fresh thyme plus the deftly cooked vegetables will make you forget you ever needed the pasta.
Elaia Estiatorio
95 School St., Bridgehampton, 631-613-6469
elaiaestiatorio.com, @elaia_hamptons
Open from 4:30 to 9 p.m. Sunday through Thursday and from 4:30 to 10 p.m. Friday and Saturday. Happy hour is from 4:30 to 6:30 daily.
