The Plaza Cafe

LOVE TO SEE GUESTS CELEBRATE DATE NIGHT WITH US! THANK YOU!

Great article by our friend Christian Troy of Indie Wineries that uses a Croatian Winemaker to answer the question 'does vintage matter?' Also introduces one of Croatia's most important indigenous grapes, Plazac Mali. Does vintage matter?...Continue reading

So 2021 is starting out a little rough, but we are playing it safe and giving it our best. Stay safe everyone!

We know a little about seafood, but we also serve a pretty mean prime steak as well from Demokota Ranch....love that marbling! The cattle are grass fed for most of their life with a focus on sustainable farming and animal welfare.

QUESTION FOR YOU. We work with a few different seafood purveyors, but our friends at CorJ were our go to for right off the boat local catch for a lot of years. Since they were fairly close, they were also where we went whenever we needed to get some fantastic quality fish right before service. Since they had shut down for a little while, and then reopened just for retail I had to search around a few times for quality items at a fair price and have been a little disheartened... by what I found. So I got to thinking, especially since I have been asked this numerous times and also because of the current COVID situation, if it would make sense for me to start offering our seafood for purchase to take home, be it whole, filleted or individually portioned....everything from shrimp to tuna to lobsters. The benefit to the consumer is that it would be only the best restaurant quality products at lower price points than what I came across. I would just need a preorder the day before so I only purchased what I was going to sell. It would be much appreciated if you could share your feedback on this idea with me. See more

Thank you Ms. Saintlien!

The Perfect Stocking Stuffer! Our Award winning EVOO from Croatia! This oil by Chiavalon was created especially for lighter dishes such as fresh seafood. Merry Christmas!

"AWESOME food! Awesome service!" BECKY C LONG Local Guide a day ago

Great to be working with our neighbor Southampton Inn in providing a memorable experience to visitors to our community! 10.0 Excellent The room was immaculate, quiet and very convenient to town and a fantastic 5 star restaurant across the street - The Plaza Cafe.... Susan Jan 25, 2021 See more

We were very grateful to have been asked to cook for 12 members of the local branch of Ducks Unlimited and the great team over at Southampton Inn The members of Eastern Branch Ducks Unlimited provided the beautiful Bay Scallops and Venison Tenderloin. Peconic Bays with Cauliflower-White Truffle Purée and Clementine ‘Picata’, Sous Vide Venison with Sweet- Potato Purée and Swiss Chard with a Chocolate-Port Reduction and our Apple-Pecan Cake with House Churned Vanilla Ice Cream and Caramel Sauce.

Gift Certificates for The Plaza Cafe can also now be purchased on line by visiting our web site, ww.plazacafesouthampton.com. Merry Christmas!

We have you covered for your last minute Christmas shopping! A Plaza Cafe Gift Certificate never goes out of Style! A Plaza Cafe Calendar comes with a free Recipe of your choice!... Our Chiavalon EVOO from Croatia is the Perfect Stocking Stuffer!

Pasta may not be my ‘forte’ at The Plaza Cafe, but we always have at least one on our Seasonal Menu the we are pretty proud of. This one features the Broccoli de Cicco Pesto we were working on the other day. We simply toss the Pesto and Penne Rigate with some Sweet Italian Sausage Meat, Oven Roasted Tomatoes, and Organic Broccoli de Cicco and finish with some Shredded Grana Padana and a Drizzle of our Chiavalon Organic Extra Virgin Olive Oil Extra Virgin Olive Oil from Croatia. ( video by Sam Zarakotas)

Tomorrows Secret Ingredient for a new dish we are working on.

Our passion is definitely fresh, local seafood, but I have to say I really think we have one of the best burgers around. We serve 8 ozs. of a special blend of ground beef (that is not 'overworked', but ground in small batches to give a 'steak bite') on a Brioche Roll with Caramelized Onions and Tomato 'Jam' and topped with Melted Cheddar and thick slices of Applewood Smoked Bacon. Like everything in cooking its all about the ingredients. Our burgers are offered on our Curb Side Pick Up Menu, but we would surely prepare one for you in our dining room as well!

Playing around with some new ideas. Steamed Buns with our Spicy Rock Shrimp Tempura and Asian Slaw. Made for a great dinner!

An old standby on our early Fall Menu. Horseradish Crusted Icelandic Cod with Roast Garlic-Potato Puree, Ratatouille and Chive Oil. We garnish the dish with Crispy Leeks and Rock Chives.

Sammy has been working on some 'Zero Proof' Cocktails. Here is her Tropical Delight where she Muddles Mango and Papaya with some Lemon Bitters and Thai Basil and then finish with some fresh squeezed Lime Juice and Pineapple Juice. May sound 'tooty-fruity' but the Lemon Bitters and the Thai Basil really make this a beautiful balanced Cocktail.

Always honored to submit a recipe to our local paper The Press Newspaper Group. Great shot by Eric Striffler Photography!

Interested in being a member of our team? We are looking for a weekend part time host and a full time server, contact us today!

Ok, one more last minute change to our Fall Menu. Steamed Local Black Sea Bass with Udon Noodles, Maitake, Hon Shimeji and Shiitake Mushrooms, Swiss Chard and Scallions in a Ginger-Lemongrass Broth. (great shot by Eric Striffler Photography)

Another new addition to our Fall Menu. Grilled Seafood Sausage with Braised Nappa Cabbage, Lobster Sauce and Parisienne Potatoes (photo by Eric Striffler Photography)

Sammy's Fall Drink Menu is ready to go. Here is her 'Apple Pie Martini' made with Stolid Vanilla, Apple liqueur, Franjelico, and a touch of our Caramel Sauce! (photo by Eric Striffler Photography)

Would you dine in one of these if we were to offer that option?

So here we have our new seasonal dessert: Pumpkin-Vanilla Bean Creme Brulee with Ginger Snap Cookies and Sun Dried Cranberry-Orange Compote. Usually takes a few tries with new menu items, especially with an ingredient like pumpkin, but this came out just the way we wanted it to on the first try. (Only wish there was a way to share the aroma too.) Cooking the Custard in a slow temp water bath really produced a very creamy texture. The Compote cut through the richness of the Pumpkin and the Cookies added both crunch and seasonal spice notes. I think this is a keeper. Thanks for all the guesses....very impressive.

Got a new Seasonal Dessert in the Works. Any ideas?