A new dining experience combines leisurely lounging and luxurious dining asHamptons opens its doors at Tivoli Village on Wednesday, Sept. 6 at 11 a.m. From restauranteurs Wild Thyme Restaurant Group, Hamptons will feature two levels of industrial-chic interior design with vintage touches to create a space of sophisticated ambience as the team serves up a twist on modern American cuisine.
With patios on the ground level, as well as the second story, Hamptons will create a socially-engaging setting – a perfect spot to devour weekend brunch with friends, host a power lunch, or sip a glass of small-batch wines during a laidback dinner. A spacious second level private dining room can host up to 97 guests for dining or be turned into a private party room for special events with capacity up to 150 guests.
“Whenever I travel, I always ask the locals for recommendations for any new hot spots in town with an appetizing menu, a cool vibe, and excellent service. It always impresses me to see each restaurant’s creativity, and I believe Hamptons will be that place on the Westside where people will be able to comfortably enjoy dishes inspired by fine-dining cuisine in a unique atmosphere,” said CEO and Founder of Wild Thyme Restaurant Group Heinrich Stasiuk.
Stasiuk, along with partner and industry veteran Howard Klubeck, are excited to introduce “Chef Jay” Bogsinske, formerly of Saint Marc in Huntington Beach, and well-known in Arizona’s culinary market, to Las Vegas as he takes the helm as director of culinary.
With an incredible background and genuine passion for food, Chef Jay will demonstrate his own vision on American bites, and foodies will enjoy delectable dishes, including soon-to-be lunch favorites: Little Havana Cubano featuring Duroc pork loin, country ham, Applewood smoked bacon, cilantro, five-spiced pineapple, gruyere cheese, grain mustard, mayo, on a Cuban roll; Mary’s Free Range Chicken & Biscuits with braised chicken thighs from Pitman Family Farms, sweet carrots, chicken gravy, cheddar biscuits with whipped honey butter; and a selection of seasonal salads like the Brussels Sprouts & Bacon with dried cranberries, almonds, dried blueberries, aged New York cheddar, mint leaf and a honey mustard vinaigrette. Dinner dishes burst with unique flavor profiles including: Market Vegetables & Black Jasmine Rice with five seasonal vegetables, cherry tomatoes, avocado, chives, sweet and spicy coconut sauce; Scottish Salmon Mignon with roasted cauliflower, honey and garlic-braised carrots, rosemary cauliflower sauce, and a caper and raisin emulsion. Weekend brunch goers get in the action with Instagram-worthy specialty dishes such as the Short Rib & Fried Egg Sandwich with arugula, tomato, fried onion, fresh horseradish, and garlic mayo on a French roll with crispy herb Yukon potatoes; or the Peanut Butter & Banana Waffle with salted caramel, vanilla whipped cream, candied peanuts and Vermont maple syrup. And of course, no brunch is complete without all-you-can-drink mimosas for $15 and bloody marys for $20.
Those looking for shareable bites will enjoy items throughout the day including the Overstuffed Bacon & Eggs with deviled eggs, shaved celery, Applewood smoked bacon, chives and sweet smoked paprika; Buffalo Onion Rings featuring crispy beer battered onions, bleu cheese crumbles, buttered hot sauce, chive and buttermilk ranch, smoked tomato ketchup; and the Avocado Fries with green goddess dressing and smoked tomato ketchup.
The dessert selection is sure to satisfy any sweet tooth and includes Wild Thyme Restaurant Group’s award-winning Peach Cobbler, which has been featured on “Live! With Regis & Kelly Show” and is served with whipped cream, ice cream, and caramel; Bananas Fosters Split with banana brûlée, vanilla bean ice cream, salted caramel, blueberries, and bourbon whipped cream; and the Pineapple Carrot Cake with rum-soaked raisins, cream cheese icing, and burned cinnamon.
Located in Tivoli Village near the main valet at 440 S. Rampart # 180, Hamptons will be open daily from 11 a.m. – 10 p.m. serving lunch from 11 a.m. – 4 p.m., bar menu from 4 – 5 p.m., and dinner 5 – 10 p.m.Hamptons also offers a weekend brunch on Saturday and Sunday from 9 a.m. – 3 p.m., bar menu 3 – 5 p.m.and dinner service 5 – 10 p.m. For more information, please call 702-916-1482 or visit