Ask any one of our guests what sets The Mill House Inn apart from every other luxury property in the Hamptons—actually, in the world—and they’ll each answer the same thing: Gary’s kitchen, and everything that comes out of it. Some hoteliers buy a bunch of croissants, slap them on a plate, and call it breakfast. That’s never going to fly here. Everyone who works at the Mill House Inn is nuts about eating and drinking well.
But all of us love food and the magical way it can instantly make us feel at home. That’s why, if a guest mentions he likes a particular kind of omelet, chances are he’ll see it offered at breakfast the next day. Or, if a member of our cleaning crew is nostalgic about a particular dish from her home country, we will spend the afternoon learning how to make it for the next “family meal”—and, since our staff eats lunch and dinner together daily, there’s always a next family meal.
We also insist on cooking because it would be an insult to the Hamptons not to do so—we’re surrounded by the freshest seafood, abundant farm stands, and incredible wineries. Not only do we want to support our local food economy, but we consider our farmers, bakers, baymen, and vintners our friends; we want our guests to enjoy their artistry as much as we do. (That’s also why we don’t serve lunch or dinner; we encourage visitors to try the fish shacks, cafes, and restaurants the area offers. But if you’d like a picnic packed, a special occasion catered, a dinner reservation made, or a private tour of a winery, just let us know.)
Our general manager, and self-appointed “Captain Caffeine” J makes sure we have the best beans around (and the greatest grinds and the most captivating cups of joe). He’ll be happy to discuss all your coffee options with you.
Pretty much the only time you’ll hear the word “no” at the Mill House Inn is when passersby stop in and ask if they can book a table for our legendary breakfasts. Unfortunately for them, Executive Chef Carolyn’s lobster frittatas, blueberry pancakes and other specialties are only available to guests. To start planning ahead, browse our menu.
Always fresh, always fully-stocked, always free. That describes our ‘nack bar, a help-yourself buffet of house-pressed juices, home-baked goodies, and carefully selected cheese and charcuterie, among other delights.
At The Mill House Inn, we believe food should be healthy, fresh, and irresistible, and that a love of and respect for good food starts with children. We stock our ‘Nack Bar, a buffet full of something-to-write-home-about treats, because we want our homemade cookies to be available for little hands to pick up. And we hope our grown-up guests will feel like kids in a candy store when they survey the spread and choose a cheese or charcuterie plate to take out to the front porch before dinner with a couple of glasses of wine. The lavish, but carefully chosen, selection of snacks is available morning and afternoon in the lobby, and it’s there for the taking.
Which brings us to the other thing our guests won’t fail to mention about our food and beverage service—the cost, or lack thereof. Breakfast is always included in the room rate. And so is every last bite from our ‘Nack Bar, whether it’s homemade hummus with your wine in the evening or our house-pressed juice and a whole wheat bacon cheddar scone in the morning. We want you to feel at home here, and we’d never charge you for grabbing a treat from your own pantry.
That’s the delicious difference that sets the Mill House Inn apart. We love everything about food—making it, eating it, encountering new favorites, and, most of all, serving it to you, so that our discoveries become yours. To find out what’s on offer this week, and what we’re loving now, check out our newsletter. Come visit us and see—or rather, taste—what we mean. It would be our pleasure to cook for you.
Why we cook… ‘As cooks, we accept the responsibility to nourish the body, mind, and soul. Whether preparing family dinner for the holidays, a cocktail party for friends, a clambake on the beach or a bbq by the pool, food is the delight that draws us all together. We must purvey the best product, prepare and cook to thrill the senses! Appearance, aroma, taste, and texture are of paramount importance. The table setting, décor, music & flowers must enchant our dining companions. Food so simple & perfect it reaches for the stars, or the renaissance of a very special “culinary moment” so long forgotten! All in all, we cook to amuse, we cook for the smiles!’ Gary