At Hamptons at Tivoli Village, the facade with its smoky windows gives no clue as to what’s inside: a huge bar area. The decor in the two-story eatery features dark accents and rich beams against cream-colored walls. Black-and-white photos adorn the walls. There is indoor and outdoor seating for 150.
Chef Jay Bogsinske — call him Chef J — grew up helping his mother and grandmother bake cookies around the holidays, which sparked his interest in cooking. After an apprenticeship at American Culinary Federation in Chicago, he joined forces with Michael DeMaria, a member of the 1992 gold medal-winning U.S. Culinary Olympic Team, as a chef at Michael’s at the Citadel. Later, he helped open the French-inspired Zinc Bistro. An American-style resturant came next, followed by an Asian-cuisine one.
At Hamptons, Bogsinske’s recipes include a short rib/chuck mix with Gruyere cheese; ahi combined with apple and fennel slaw; buttermilk battered breast, apple and Napa cabbage slaw. Dinner includes appetizers such as Maryland lump crab cakes and avocado fries. Entrees include free-range chicken breast; grilled swordfish tacos; and Scottish salmon mignon with raisin emulsion.
Contact Jan Hogan at firstname.lastname@example.org or 702-387-2949.
Where: 440 S. Rampart Blvd., Suite 180
Hours: 11 a.m.-10 p.m. daily
Information: 702-916-1482 or hamptonslv.com
Social media: instagram.com/hamptonslv
440 S. Rampart Blvd., Suite 180