The Open Minded Organics farm in Bridgehampton has been slowly but steadily expanding its reach over the last several years, from its Butter Lane origins to OMO the Apothecary in Sag Harbor and, now, the OMO Kitchen.
Not tethered to a particular type of cuisine, the OMO Kitchen menu is curated by two notable chefs. They are Nicholas Reisini, the former executive chef at Dopo La Spiaggia and Tutto il Giorno and a partner in the Honest Plate meal service, and James Carpenter, whose resumé includes the American Hotel, Maidstone Arms, Hampton Clambakes, the Silver Lining Diner, and others. And, of course, everything has the stamp of approval of David Falkowski, owner and operator of Open Minded Organics.
Recent menu items included an Ecuadorian shrimp ceviche, a chicken pita with smashed avocado, pickled onion, micro greens, and aioli, a classic hamburger, zucchini fries with smoked balsamic dressing, and French fries seasoned with rosemary, thyme, and grated Grana Padano.
Parked at the farm stand on Butter Lane, OMO Kitchen will be open Fridays through Sundays from 11:30 a.m. to 3 p.m. for now, with expanded hours and a menu of juices, smoothies, and dinner platters to be announced in June.