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Title: OSO, New Steakhouse to Open in Southampton
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Blog Entry: ALCHIMIAEdward Callaghan – John Wegorzewski & AssociatesPublic Relations & Marketing  New York (212) 689-4831 • Southampton (631) 283-9130  alchmyst@msn.com  For Immediate Release, Please OSO OPENS AT THE SOUTHAMPTON INNNew Mediterranean Steak House Opens May 19 Under the Direction of Four-Star Chef Peter Dunlop,OSO Offers Gourmet Cuisine for Breakfast, Lunch and Dinner SOUTHAMPTON INN – the largest year-round hotel and banquet/conference facility in Southampton, Long Island, NY – is flinging open the doors of its stylish new Mediterranean  steak house, OSO, officially opening to the public on Monday, May 19.  OSO is the Inn’s first-ever full service, on-site restaurant, as well as the only steak house between Westhampton and East Hampton.  The elegant new eatery promises to be a boon to locals and visitors alike, who will no longer have to travel in search of the perfect steak.  And in contrast to typical high-priced steak houses, OSO is specializing in gourmet food at more moderate prices in a cozy, family-friendly atmosphere.   Under the culinary direction of award-winning Executive Chef Peter Dunlop (who has created the Inn’s catering for the past year), OSO is serving breakfast, lunch and dinner daily.  He has created menus to rival the best steak house in Manhattan, emphasizing fine steaks and chops, as well as Southampton’s acclaimed local fish and seafood.  Indeed, fresh and natural will always be the order of the day, since Dunlop is relying on organic, seasonal, and locally-produced ingredients in his haute cuisine re-interpretation of classic steak house fare and regal presentation of his own culinary specialties.  Dinner starters begin at $7, entrees at $23.  Early-evening $25 prix-fixe dinners, an excellent wine list and children’s menus are also available.  For reservations call OSO, located in Southampton Inn at 91 Hill Street, at 631-283-1166. In addition to the quality and creativity of the menu, Southampton Inn and OSO’s owner, investment banker Dede Gotthelf, has ensured that the restaurant will be a complete experience for patrons.  Besides an exquisite interior, OSO offers al fresco dining on beautifully landscaped grounds in a private, pastoral setting; there’s nothing else like it in town.  And families will especially enjoy OSO, thanks to child-sized tables and chairs alongside grown-up seating, and kids can order from the children’s menu or get child-sized versions of main-menu dishes at half price.  Gotthelf, who graduated the prestigious Brearley School and cum laude from Williams College, also brought her business savvy to bear by “going local.”  Drawing from the extensive pool of local artists, craftspeople and businesses, she relied on their guidance to pull together all aspects of design, construction and décor.  And speaking of bear,  Southampton Inn Open OSO Steak House May TK / page 2 Oso is the Spanish word for that majestic creature.  Gotthelf chose the name for two reasons: as an affectionate homage to the huge black cat she and her family adopted from the local Animal Rescue Fund (ARF); he resembles a black bear cub and was therefore named Bear.  As well, given the current economic climate – which Wall Street calls a bear market – Gotthelf wanted to demonstrate that it’s possible to deliver high-end fare at reasonable prices. At OSO, Long Island’s gourmand-rich East End community can enjoy many of Chef Dunlop’s signature dishes.  Dinners include Grilled Prime Aged Black Angus Porterhouse Fiorentina, Orange-Spiced North Atlantic Hard Shell Lobster, and Macadamia & Pine Nut Crusted Striped Bass, along with equally mouth-watering duck dishes, creative salads and hearty soups.  Even the bargain three-course pre fixe menu includes filet mignon.  Among Dunlop’s deliciously decadent deserts are Classic Vanilla Bean Crème Brule, Rich Chocolate Cake & Fresh Vanilla Whipped Cream, and Peter’s Mascarpone Lemon Cheese Cake.  OSO also serves desert and drinks in the Southampton Inn’s newly-refurbished lounge. Lunch is a treat with offerings that include an assortment of appetizers and salads, as well as sandwiches and full entrees.  Among the options are the OSO Grilled Tuna B.L.T. with applewood smoked bacon, wasabi aioli and beefsteak tomato, and a Grilled Sirloin Steak Sandwich on a toasted baguette with basil aioli.  And breakfast is truly an eye-opener with the likes of a three-egg Iron Skillet Frittata with peppers, mushrooms, onion and montrchet, Traditional Eggs Benedict, Irish Oak Smoked Salmon Benedict, and Bagel Southampton, which gives lox and bagels new meaning. Peter Dunlop was previously chef at Café des Artistes in Manhattan, followed by a two-year stint with the Metropolitan Opera as executive chef.  His other credits include the Jockey Club at the Ritz Carlton Hotel; the American Hotel in Sag Harbor, and JL East in East Hampton. OSO spans an interior space of 2,000 sq. ft. in several separate, distinct and inviting rooms, and features a handsome full-service bar.  OSO also provides a touch of by-the-beach casual luxury with an eclectic décor that includes hardwood floors and tables, oriental rugs and leather banquettes.  Painter Kimberly McSparran provided a series of paintings based on the renowned golf courses in the area; painter Heather Dunn created tailor-made decorative wall art; and painter/gallerist Kimberly Goff is continuing her mother Elaine Benson’s tradition with rotating art exhibits at the restaurant.   Southampton Inn Open OSO Steak House May TK / page 3 From start to finish, OSO is the product of talent on the East End of Long Island.  Builder GlennHeidtman brought to life the architectural vision of Donald Jewell with the aid of construction manager Claude Macomber and construction consultant Catspaw Construction.  Gotthelf’s longtime friend and interior designer, Barbara Sloan, consulted on the décor; Whitney Knowlton, owner of Merchants East, provided beautiful furniture imported from Bali, including the hostess table, a coffee table for the refurbished lounge and soft seating arrangements.  A classic tin ceiling was crafted by Riverhead Building Supply and lighting fixtures evoking the warmth of a country house came from Revco.  State-of-the-art kitchen equipment came from Bar Boy, children’s furniture from Ikea, and Phunfit, one of the area’s newest enterprises, provided logo-emblazoned staff uniforms and aprons.