What prompted my visits here were questions about the food itself since the arrival last April of new food and beverage manager Craig Scott, along with executive chef Galen Sampson and Hampton's chef Michael Delcambre. The team hails most recently from the Sonesta Beach Resort in Bermuda. As the menu reveals, they bring a fine sensibility to New American cooking. Hampton's autumn menu prettily evokes the season through an emphasis on game, squash, and mushrooms, along with the wintry flavors of caramelized onions and roasted garlic. Chef Delcambre's deceptively simple trick is to bring these ingredients together and let them shine.
Flavors are luscious and clear.
Plating is elegant rather than aggressive. On my last visit, I sampled the multi-course game menu while my companion ordered la carte. We asked the waiter to match wines with each course. Hampton's superb wine list has more than a few well-priced temptations, but I love investigating specific pairings of food and wine. It was a good decision.