

I got a recipe from the New York Times, and my very first try was super successful, so I was immediately hooked. I ran across a website called The Perfect Loaf by Maurizio Leo, a software engineer turned baker who lives in New Mexico. He is unbelievable. I started to follow his website and make his recipes, and soon I was churning out loaves three times a day. It was intense and obsessive. I wish I could have kept it up, but taking care of a bread starter is like having a pet, and I no longer have the time to devote to it. It was definitely my pandemic project. Check out a recipe for a sourdough bread I made.
Believe it or not, there’s a lot going on at LT Hospitality. LT Bar & Grill is already six months old, and Caffeine Cafe recently opened in Westhampton and will be joined this summer by LT Burger at West, boasting a similar menu to my LT Burger Sag Harbor location. Stay tuned for more coming to Sag Harbor later this year. In NYC, we are putting the final touches on a new dining concept at the Eventi Hotel. Stay tuned for details! As always, you will read about our restaurants and the dishes we serve to give you an unforgettable dining experience.
As we welcome you back to our tables and summer takes form, let’s hope for sunnier days ahead in every possible sense.

Caffeine Cafe to start your day
ON THE PLATE
Tomatoes take center stage
LT BAR & GRILL
What’s below and above
A WORLD OF WINE
Italy by the glass
Scusi Trattoria Pasta
The history behind the shapes
BEHIND THE BAR
Seasonal cocktails to quench your thirst

Designed by Lula Galeano, a principal at Studio Galeon, Caffeine Cafe boasts a neutral white and light color scheme to keep it monotonal and light for the beach. Simple design features include antique off-white tile, cream tables, light oak beams, white linens and plaster walls. It feels warm and inviting with bench seating, a counter and rattan accessories.
Chef Tourondel adds a personal stamp to each of his properties, and this is no exception. A gallery wall features his curated selection of paintings related to the sea and flowers as well as portraits. Galeano says they are a mix of vintage and new — some she discovered while thrifting around New York City, others he discovered online.

Roundtable
Memories of Chef Tourondel’s childhood in France are stuffed with those containing tomatoes. “Where I lived, we had a gigantic garden with a sizable tomato patch. During tomato season, we ate them every day for lunch and dinner and never got tired of them,” explains the chef. “We did not use balsamic vinegar, because I am not from the South of France. Instead, we would make a salad with red wine vinegar, onion, olive oil and salt and pepper. We would crumble a hard-boiled egg on top. Another popular preparation was a slice of tomato in a pan with a bit of garlic, salt and pepper with an egg broken on top and cooked over-easy — homestyle!”
Here are recipes that make good use of this summer fruit (yes, it’s a fruit!) to help you create tomato memories of your own.
ating out is an experience, and as important as the food is, it’s not complete without the right service and atmosphere. But even before you walk through the front door, you have expectations about the meal ahead, certainly derived from previewing a menu but also from seeing the building. In the case of LT Bar & Grill, Aizaki acknowledged the amazing opportunity to do something special with the facade of the restaurant that can be seen from far away, even from a nearby highway. In fact, the building became the signage.
Aizaki and Chef Tourondel settled on copper for the top half of the building. “Copper emits a feeling of warmth,” explains Aizaki. “It reminds us of cookware. It relates to the interior of the restaurant, and we wanted that to transpire on the outside. Plus, we wanted the actual color to shine, which you can’t get from a coat of paint.”





The pasta shapes formed in that tiny town dot the plates at Scusi Trattoria, perfectly crafted creations often made entirely from flour and water. Because a dish always tastes that much better with a story behind it, here’s a few to whet your appetite and earn you history cred in the process. After all, Italian DNA is shaped by pasta!


While it didn’t inspire him to take photographs, his surroundings might have influenced the way he looks at things today, drawing out small details on a plate, looking for something unusual in juxtaposition. When you grow up around a lot of beauty in ordinary things, it makes sense to continue pulling out the extraordinary in everything you see.

0.5 oz Strega Liqueur
0.5 oz Italicus Rosolio Bergamot Liqueur
0.5 oz lemon juice
0.5 oz lime juice
1 oz simple syrup
0.5 oz heavy cream
Shake.
Top with 1 oz Prosecco.
Pour over ice into a wine glass.
Garnish with lime zest.
0.5 oz Del Maguey Mezcal
0.75 oz lime juice
0.5 oz organic agave
Three hard shakes, strain and pour over ice in a rocks glass.
Fennel/citrus/salt rim.
1.5 oz Oscar Extra-Dry Vermouth
3 dash Peychaud’s Bitters
3 dash orange Bitters
1 dash Angostura Bitters
Build in rocks glass.
Garnish with a lemon peel.
0.75 oz Cocchi Americano
0.25 oz Cappelletti Amaro Sfumato
2 dash Peychaud’s Bitters
2 dash Angostura Bitters
Build in stirring glass.
Stir until chilled with ice.
Strain into a coupe.
Garnish with a cherry.

0.5 oz Strega Liqueur
0.5 oz Italicus Rosolio Bergamot Liqueur
0.5 oz lemon juice
0.5 oz lime juice
1 oz simple syrup
0.5 oz heavy cream
Shake.
Top with 1 oz Prosecco.
Pour over ice into a wine glass.
Garnish with lime zest.

0.5 oz Del Maguey Mezcal
0.75 oz lime juice
0.5 oz organic agave
Three hard shakes, strain and pour over ice in a rocks glass.
Fennel/citrus/salt rim.

1.5 oz Oscar Extra-Dry Vermouth
3 dash Peychaud’s Bitters
3 dash orange Bitters
1 dash Angostura Bitters
Build in rocks glass.
Garnish with a lemon peel.

0.75 oz Cocchi Americano
0.25 oz Cappelletti Amaro Sfumato
2 dash Peychaud’s Bitters
2 dash Angostura Bitters
Build in stirring glass.
Stir until chilled with ice.
Strain into a coupe.
Garnish with a cherry.
Recipes

Sourdough Bread
starter
20 g starter
200 g room-temperature water, divided
200 g white flour, divided
1. Feed your starter (refreshing). In the morning, three days before you plan to serve your bread (Friday morning, for example, for loaves on Sunday), pull your starter from the refrigerator and decant 20 grams of it into a clean, clear container. Return any remaining starter to the refrigerator for future use. Stir in 100 grams of room-temperature tap water until the starter is evenly dispersed, then stir in 100 grams of white flour until you have a smooth paste.
2. Cover the container and let sit at room temperature until it has at least doubled in volume and its surface teems with sudsy bubbles, 10 to 12 hours, depending on your kitchen’s temperature.
Publisher
Michael Goldman
Editor-in-Chief
Pamela Jouan
Design Director
Seton Rossini
Managing Editor
Christian Kappner
Assistant Editor
Stephane Henrion
Senior Copy Editor
kelly suzan waggoner
Contributing Writer
Pamela Jouan
p5: (Latte) Joshua Hill
p8: (Top left) J. Remy,
(Top & middle right,
bottom left) Ines Leong
p9: Quentin Bacon
All other photography courtesy of
LT Hospitality
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LT Burger
62 Main Street
Sag Harbor, NY 11963
ltburger.com

Brklyn Beer Garden
JFK Airport, Terminal 2

Scusi
290 East Atlantic Avenue
Delray Beach, FL 33444
laurent-tourondel.com

Caffeine Cafe
115 Main Street
Westhampton Beach, NY 11978
caffeinewesthampton.com


Sag Pizza
103 Main Street
Sag Harbor, NY 11963
laurent-tourondel.com

L’Amico and The Vine
849 Avenue of the Americas
New York, NY 10001
laurent-tourondel.com

LT Burger at West
115 Main Street
Westhampton Beach, NY 11978

LT Bar & Grill
The Shops at Riverside
390 Hackensack Avenue
Hackensack, NJ 07601
ltbarandgrill.com

The Betsy
1440 Ocean Drive
Miami Beach, FL 33139
thebetsyhotel.com/dining

LT Burger
62 Main Street
Sag Harbor, NY 11963
ltburger.com

Brklyn Beer Garden
JFK Airport, Terminal 2

Scusi
290 East Atlantic Avenue
Delray Beach, FL 33444
laurent-tourondel.com

Caffeine Cafe
115 Main Street
Westhampton Beach, NY 11978
caffeinewesthampton.com

The Betsy
1440 Ocean Drive
Miami Beach, FL 33139
thebetsyhotel.com/dining

Sag Pizza
103 Main Street
Sag Harbor, NY 11963
laurent-tourondel.com

L’Amico and The Vine
849 Avenue of the Americas
New York, NY 10001
laurent-tourondel.com

LT Burger at West
115 Main Street
Westhampton Beach, NY 11978

LT Bar & Grill
The Shops at Riverside
390 Hackensack Avenue
Hackensack, NJ 07601
ltbarandgrill.com
