Subscription Service Other City Mags Masthead Design, Print, Web Services Advertising Info. Softly colored in rose and pale vanilla, with polished wood gleaming under soft light and gracefully arched windows looking out toward the harbor, Hampton's stands apart from a frantic world. Executive chef Galen Sampson and chef de cuisine Michael Forster are following in their predecessors' footsteps, offering carefully composed seasonal cuisine at once classic and contemporary.
Sliced morels grace a stock-rich lobster bisque.
Foie gras finds fitting contrast in garnishes of polenta and blackberries. Seared sea bass pairs happily with fresh chanterelles, white-bean puree, roasted shallots, and beets. With every detail firmly in place, from service to wine list to the fragrant gardenia on each table, Hampton's tops our list of Best Restaurants.