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Young Bloods

BY Suzanne Zuppello | August 9, 2017 | Feature Features

This crop of chefs and restaurateurs are bringing ideas as fresh as their food out East.
Centro Trattoria brings Sicilian flavors to Hampton Bays

Salvatore Biundo
Centro Trattoria
A Sicilian through and through, Salvatore Biundo learned to cook alongside his grandmother in Syosset, then brought this knowledge to Philadelphia, where he opened his first restaurant, a pizzeria, after college. Having a long-standing relationship with the Hamptons, where his family owned a home, Biundo launched Centro Trattoria here in December, and now spends his days serving up specials like his grandmother’sstuffed zucchini flowers and other plates featuring produce grown in the restaurant’s garden. 336 W. Montauk Highway, Hampton Bays

Jeremy Blutstein

Almond has been serving the Hamptons with locally grown, environmentally conscious food since 2001. So when Jeremy Blutstein joined the team in April, the stakes were high—and he didn’t disappoint. In summer, you’ll find his menus filled with fresh seafood and vegetables all grown within 15 miles of the restaurant. During cooler months, he extends the summer bounty with pickled and canned produce. Raised in Amagansett, Blutstein cultivated relationships with the farmers, baymen, fishermen and local artisans who “make this one of the best places to cook—period.” 1 Ocean Road, Bridgehampton

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