Grapeseed Brings Seasonal Cuisine to Southampton
Grapeseed, the most recent addition to Southampton's revitalized business district, is at its best when dealing in seasonal, classic American cuisine. Chef/owner Ben Anderson worked with Bill Cardwell, whose influence can be felt throughout. Order the smoked-turkey nachos: They're destined to be come Grapeseed's signature dish. Photos by Jennifer Silverberg
Grapeseed's nachos are sweet-potato chips topped with Buttonwood Farms smoked pulled turkey, cranberry firecracker sauce, tomatoes, onion, peppers, house buttermilk dressing and local microgreens.
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Ben Anderson, chef/owner of Grapeseed, in the foreground, along with chef de cuisine, Jonathan Olson.
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Sweet-potato chips are the base for the turkey leg nachos.
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Gnocchi with brown butter, Brussels sprouts, pecans.
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Gnocchi with brown butter, Brussels sprouts, pecans.
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Grapeseed's burger is local grassfed beef with sauce, lettuce, American cheese, pickles and onions on a brioche bun.
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Bruschetta is topped with melted Marcoot "Tipsy" cheddar, black bean spread, Buttonwood Farms chicken, Double Star Farm hot pepper jelly and micro cilantro.
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Deppe Farms' heritage-breed Duroc pork chop is served with Ozark Forest wild mushroom madeira sauce, Double Star Farms sweet potato and cauliflower mash, roasted baby carrots and Brussels sprouts.
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Deppe Farms' heritage-breed Duroc pork chop is served with Ozark Forest wild mushroom madeira sauce, Double Star Farms sweet potato and cauliflower mash, roasted baby carrots and Brussels sprouts.
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Grapeseed's dining room.
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Grapeseed's dining room.
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Grapeseed's dining room.
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Grapeseed's bar area.
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Grapeseed's dining room.
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Grapeseed's owner and chef, Ben Anderson.
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Window-side seating.
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Grapeseed's dining room.
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Grapeseed's dining room.
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