Dining Out at Ziggy’s Restaurant in Bridgehampton Dining Out at Ziggy's Restaurant in Bridgehampton - 27 East

Food & Drink

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Dining Out at Ziggy’s Restaurant in Bridgehampton

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Dining Out

  • Publication: Food & Drink
  • Published on: Jan 13, 2009

Ziggy’s Bar & Grill, which opened on the Bridgehampton-Sag Harbor Turnpike in Bridgehampton last summer, is a surf-culture inspired casual restaurant that offers a family-friendly atmosphere and health conscious food.

This is the first restaurant venture for owner Ziggy Attias, who worked as an artist in Manhattan for 11 years before moving to the East End to raise a family seven years ago.

“I wanted to do a little falafel place,” said Mr. Attias, who searched for years before he heard that the space that had formerly been the Azucar Moreno nightclub was available. He decided to expand his plans in order to make full use of the 150-seat restaurant.

“I said ‘we can do a concept place.’ It’s kind of an island-y place,” he said. “There’s usually Bob Marley playing, parents are having frozen drinks and kids are running around.”

Kids are welcome at Ziggy’s, which makes sense, since the proprietor and his wife, Stacey Attias, are currently raising three daughters.

The slate tables are specially designed so that kids can draw on them with chalk while waiting for a meal, and there is a jungle gym in the backyard of the restaurant, not far from the 10 outdoor tables available for summer use. On a recent evening, a few kids were in the center of the room transfixed by what Mr. Attias calls “the largest lava lamp around.” Several large television screens feature a variety of innovative surfing and snowboarding footage.

The large space is equally accommodating for adult crowds. Ziggy’s hosts live music on Thursdays in the summer and late night dancing most weekends.

The menu is inspired as much by Mr. Attias’s Israeli roots as it is by beach culture.

A staple at the restaurant is the “Fat Boy” burger, which is served with french fries and an Israeli salad of chopped tomatoes, cucumbers and peppers. For $11.95, visitors can choose a quarter-pound burger made with either beef or turkey. Veggie burgers are available for the same price.

Another regular entrée is “Bob’s Kabobs,” two kabobs over a bed of herbed couscous with an Israeli salad, grilled pita bread and cucumber yogurt sauce.

Choices include the farm stand kabob, two skewers of seasoned vegetables for $15.95; chicken ($17.95); beef ($19.95); shrimp ($18.95); or any combination of the above for $19.95.

Ziggy’s also has stuffed pita sandwiches, which are served with cucumber yogurt or tahini sauce, an Israeli salad and french fries. Choices include falafel ($11.95); farm stand ($12.95); chicken ($13.95); beef ($14.95); and shrimp ($15.95).

The menu also includes a variety of salads, including the Hampton Field of Greens ($12.95), with local field greens, shaved red onion, bleu cheese, candied walnuts and seasoned pita croutons. The Golden Greek salad ($12.95) includes tomatoes, cucumbers, red onions, peppers, olives and feta cheese, and the mozzarella and tomato salad includes fresh basil and olives ($14.95).

The appetizer menu at Ziggy’s is eclectic. Hummus and pita bread with olives is $9.95; “Island” coconut shrimp with mango chutney is available for $11.95; and “Crispy Jammin’” calamari with creamy garlic aioli is available for $12.95.

Edamame, steamed soybeans in their pods with sea salt that are typically a staple at Japanese restaurants, is also available on the appetizer menu in two sizes, regular ($6.95) and grande ($11.95).

The colossal nachos, which include melted cheese, tomatoes, black olives, scallions, jalapeño peppers, sour cream and salsa verde, are $12.95. Black beans are available for $2 extra and ground beef for $3 extra.

Ziggy’s also has a kids’ menu, which includes either a cheeseburger, chicken kabob, chicken tenders, a grilled cheese pita or rigatoni for $7.95.

As an artist and filmmaker, Mr. Attias had some say in the look of the restaurant, which reflects the vision of Steve Morris, a designer who specializes in architectural metalwork and sculpture.

The light blue bar with stainless steel trim is highlighted by the frequent motif of beach grasses encased in resin, which gives the establishment a beachy-but-elegant feel. Vintage surfing photos adorn the walls and are interspersed with personal photos of Mr. Attias and his parents at the beach when he was a child.

“It’s modern, but we wanted to keep the beach atmosphere,” he said. “I was influenced by early surf culture. It has that ’60s feel, with the lights and the globes and ’60s images.”

The restaurant also offers free wi-fi access and backgammon, chess and checkers. Right now, lunches are half price for the general public Monday through Friday and U.S. armed forces veterans are welcome to half-price lunches any time.

“I want people to feel welcome to just come here and do stuff,” Mr. Attias said.

The restaurant also offers brunch on Saturdays and Sundays from 11 a.m. to 3 p.m. Staples of the brunch menu are a series of breakfast burritos, all of which are priced at $11.95 and come with home fries.

They include the Gringo, filled with eggs, breakfast sausage and cheddar cheese; the Texan, Stacey’s favorite, with eggs, black beans, baby arugula, pepper jack cheese and a side of jalapeños; and La Flaca, three egg whites and sautéed vegetables. Omelettes are available for $11.95 and french toast made with challah bread is $10.95.

Mr. Attias said that the relaxed atmosphere is a real draw for customers.

“A lot of people spend the day at the beach and then come here,” Mr. Attias said, referring to his first customers when he opened last summer. “Even though it’s set up nice, the attitude is still casual.”

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