Latest Reviews
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This is the best place to eat in Sumter. The food is always good, with the chef keeping you excited to see what is on the menu next. Brunch there is a…
Paul O'Daniel
Hamptons
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Love the Hamptons! Great lunch menu. Have had many meals here and always walk away ready for more. Best in Sumter.…
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Hamptons
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Consistently Fantastic!. I have been coming to Hamptons now for quite a while, and it has become my favorite restaurant, bar none. Atmosphere: Simple …
WybooBob
Hamptons
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Hamptons serves American, International and Italian. Incorrect or missing information? Make a report, or claim the restaurant if you own it!Details
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9 Reviews on “Hamptons”
Consistently Fantastic!. I have been coming to Hamptons now for quite a while, and it has become my favorite restaurant, bar none. Atmosphere: Simple and intimate, but elegant. Although Hamptons is not a large place, there are several different dining areas inside, as well as the alley outside. The area by the wine racks is rather romantic to me, while the street-side seating is comfortable for larger groups. The alley is a good place for light/casual dining, after dinner drinks, and listening to the local bands that play there often.Bar: The bar is exceptionally well stocked, and the wine list is extensive. The bartender Michael is always friendly and entertaining, and mixes up some amazing drinks.Food: Wow… What can I say here? After many, many visits, I have yet to have a meal that even slightly disappointed me. Chef DallErta is simply amazing, and changes the menu around almost daily to deliver the freshest and most delicious dishes possible. I had his crab cake as an appetizer last week, and it was wonderful. Another appetizer that is impossible to pass up when available is the Carpaccio. Then there are the scallops; well, I could go on (obviously). The entres are also excellent, including the vegetarian selections. If you like soups, do give a try of at least a cup of whatever the soup of the day is, you cant go wrong. I generally take a pass on dessert, but some of the creations from the bakery are too tempting to pass up. Take a walk by the bakery cases to see what I mean (and grab the strawberry rhubarb tart or the Key Lime dishes if they are available)!Service: The serving staff are all helpful, accommodating, pleasant, and will answer any questions you have about the menu. I have had many mix-and-match meals here, sometimes by combining several appetizers into one entre, or mixing interesting bits of different entres into one depending on what is on the menu that night. No matter how strange some of my mixes have been, the staff and Chef DallErta have handled them with aplomb. All of the serving staff are top notch, but Velvet is simply exceptional.Price: The prices here are absolutely reasonable for the level of service and the quality of the food. In fact, the lunch prices are comparable to just about anywhere. Alcohol can drive up the overall check quite a bit, as anywhere.
Master Chef Dall Erta has landed .. The Inn At Little Washington should be very familiar to anyone who knows anything about fine dining. For decades this restaurant has been showered with about every top award imaginable and maintained this status till this day . A restaurant is only as good as its staff , in particular , the executive sous chef who is absolutely critical to the success of the restaurant as he is the owners right hand man in the kitchen . For 11 years , Chef Raffaele Dall Erta was the executive sous at The Inn at Little Washington . I think you need to let this sink in . If you aren’t familiar with Patrick O Connell , owner of The Inn , he is easy to research . Just a few accolades include 5 Diamond award for 23 consecutive years , Zagat rated it the best restaurant in the United States. Forbes { formerly known as the Mobil Guide } gave it 5 stars for 22 years in a row which makes The Inn one of only 28 restaurants worldwide to hold this recognition . Travel and Leisure voted it number one in the US and on and on and on . Oh , and did I mention Chef Dall Erta also worked for Heston Blumenthal at the Fat Duck and Thomas Keller at Per Se in New York. Both restaurants and chefs ranked among the best in the world by Pellagrino which is widely considered the most austere rating system for restaurants worldwide. That , ladies and gentlemen is who has come to the small town of Sumter SC . As if that wasn’t enough , the restaurant hires one of the nations foremost respected wine experts and restaurant operations specialist ; William Washington . William worked at the Inn at Little Washington which once again , won about every conceivable award for wine service including the Wine Spectators GRAND award 17 straight years . William also worked along side Wolfgang Puck opening many of Wolfgang’s restaurants.Restaurant ambience :The restaurant is relaxing and cozy . Nothing is pretentious and the goal is to make you feel comfortable. The small kitchen is in plain view of the restaurant offering an unobstructed viewing of Chef and his staff at work. The atmosphere is casual and the chairs quite comfortable . No fancy anything here , just an honest palate for the food to work. There is an open bakery , a nice bar and just outside the main restaurant there is a nice courtyard like area that has a roaring fireplace , a band on weekends and a tapas menu. The service :Like the ambience it strives to make you feel relaxed yet make no mistake , the staff is well trained . Think of Peter Krehans service staff during the 80s and part of the 90s at the Ritz Carlton Dining Room in Buckhead Atlanta along side the master chef Guenter Seeger. Just remove the suits and replace with non pretentious attire. At least that is how Kimberly and Michael perform . Nothing is left for chance . Nothing is left unattended . The staff is motivated and professional. The Cuisine :The cuisine is the star and it is consistently amazing . Recent standouts include plump sweet sea scallops with little neck clams in parsley sauce …. perfectly cooked chicken breast with black truffle veal reduction ….. seared duck breast on grits with forest mushrooms and huckleberry sauce and a deliriously tasty tuna tartare with wasabi and ponzu . I know , you are sick of this dish but for me , it was the finest interpretation of this redundant dish in 40 years of eating it . His version made you realize just why you fell for the Pacific Basin influence decades ago . They are doing saut foie gras this week by the way . The menu changes often to reflect whatever goodies Chef has found that week .No , he doesn’t try to cook like the Roca brothers, Michel Bras , Marc Veyrat or Pierre Gagnaire . He has his own interpretations of what would appeal to this area of the country which is by no means and easy task considering Outback and Olive Garden is sacred here.What you do get is an honest effort to bring Sumter an international restaurant worthy of sitting in any city in America. The prices are low considering the sourcing objectives of the kitchen which obviously are of a very exacting standard . The entre prices only occasionally top 30 dollars with most ranging in the mid 20s. For goodness sakes Outback charges 23.00 for a filet and baked potato. Enough said here. The attire range from business casual to grand ballroom gown and tux to jeans and a button down shirt . You will not be treated any differently in either which is to say warm and welcome .Hamptons gets my unconditional and enthusiastic support .
Great find in Sumter!. Hamptons is a an outstanding restaurant. I live in Manhattan, and when I was told a few years ago by my parents (who live in Sumter) that a quality restaurant opened in Sumter, I was a bit wary. Sumter had not been known as a culinary destination, but it is now. I’ve been to Hamptons several times over the last few years and it is excellent. The dishes are innovative (collard greens soup with Andouille sausage, pan roasted sturgeon with red pepper) and delicious. The chef uses local, fresh ingredients. They also do their own baking. Their Red Velvet cake is to die for. The staff is professional, very friendly and make you feel right at home. They were very accomodating when we booked my parents’ 60th anniversary party and my father’s 90th birthday party. I wish Hamptons was in Manhattan.
Vegetarian From Vancouver BC. Love this place. Called in for Lunch reservation and asked if they had Vegetarian options. The staff and servers were really awesome and were accommodating to us. They can make any item on their menu vegetarian or they offered some off menu items a mushroom risotto and a grilled vegetable sandwich ie which I obliged to the Mushroom Risotto. The level of quality of the food served was nothing that one could expect from a small town like Sumter. The food and the restaurant was a tribute of the values of the great town and state has to offer.
Big city dining in the heart of a charming community! The wine list is impressive, the atmosphere is fun and inviting, and the chef is a true Italian who makes pasta fresh daily. Truly one of my favorite places!
Excellent salmon with grits. I had S.A. Prum Reisling and it was probably the best Reisling I have had. It’s from Mosel Germany. Husband had bacon wrapped chicken and I had a taste and it was amazing. The salad I ordered as an appetizer had a very light vinegereatte type dressing and the size of the salad was more than plentiful. We got desert to go. Three cakes, a red velvet, coconut cream and a chocolate chocolate chip I believe. I had the coconut cake and it was good.y daughter loved the chocolate cake so much I didn’t even get a bite and my friend had the red velvet and he said I was wonderful. Great atmosphere, fine dining but with a casual attitude and attire! It’s also in downtown Sumter which adds to the charm of the area.
Dinner tonight was the best I have ever had! The chief and his staff carried good to the realm of something Devine! Each course built upon the one before until hitting the highest note possible! The food and the service are unparalleled!