Meant to transport diners to the hotspot beach town of New York, The Hampton Social was a site for sore eyes as we enter month 8 of not living in NYC. On a random drive through the city of Del Ray, Florida, we came across this chic coastal-inspired restaurant, in a town that I was also surprised is as chic and cute as it is. With a “rosé all day” motto and its’ own brand of it even, this was just what the doctor ordered after a long, hot Florida day.
The menu immediately delivers on the vibe promised. The appetizer selection offers everything from Crab and Shrimp Bruschetta to Coopers Beach Calamari. And while the New England Clam Chowder was practically screaming at me, we decided on a hot day to go with the Market Oysters and Scallop Ceviche to start.
If you’re spending a long day on the beach, what sounds better than fresh sea fare and a light spritz? Practically nothing. The Market Oysters on offer were East Coast or West, which of course we decided to try both.
East Coast oysters are usually grown in colder, saltier waters, while West Coast oysters thrive in the milder, more mineral-rich waters of the Pacific. All this contributes to the unique flavor profiles of each type of oyster. East Coast (right side) are smaller with a more rounded shell. West Coast often have a deeply cupped, fluted shell.
Taste-wise, East Coast was the winner for us both. They’re brinier and saltier (see the waters they grown in) with a clean, crisp finish. The Pacific West Coast oysters were sweeter, with a more cucumber-like flavor and a creamier finish. Both are naturally lovely and pair well with the provided horseradish and cocktail sauces, but I like the true to the sea taste that comes with the East Coast. Either way, oyster lovers will enjoy this dish here, and especially the immaculate presentation.
One of my favorite facts about oysters- they’re packed with nutritional value, being rich in vitamins, minerals, and antioxidants. So slurp on up!
After a week in Mexico right before this dinner, I thought I was all ceviched out. Yet, when I saw Scallop Ceviche on the menu, I found myself adding it to the order without even thinking about it. I’m so glad I did. Scallops, leche de tigre, sweet potato, jalapeño, served with plantain chips, make for one of the most vibrant and interesting ceviches I’ve ever had!
This ceviche is traditional in its use of leche de tigre, which is a key component in many traditional Peruvian ceviches. Leche de tigre, which translates to “tiger’s milk,” is made from lime juice, onions, chili peppers, salt, and sometimes fish juice. It’s used to marinate the seafood in ceviche, imparting flavor and helping to “cook” the scallops.
What makes this ceviche unique is the combination of ingredients. The scallops, cured in leche de tigre, have a tangy and zesty flavor, complemented by the sweetness of the sweet potato and the heat from the jalapeño. The sweetness contrasts with the tangy ceviche, while the jalapeño adds a spicy twist. A bit creative, and very yummy, from what I know of the classic Peruvian dish.
For the main, I wanted to stick to seafood very badly. The Lobster Roll would be the perfect item to end this meal with. But, I am a weak dog mom, and seeing Bailey eyeing the table for scraps, I went with something we could both enjoy. Before I am judged for this, note I wanted it as well, I’m just recommending a Lobster Roll for the theme, and because I have a feeling Hampton Social make a killer one.
Instead, I opted for the Balsamic Glazed Steak Skirt, hand-selected, served with grilled asparagus and creamed street corn. I said this phrase multiple times while eating, “this is shockingly great steak.” I did not expect too much being the specialty and messaging emphasized the seafood speciality. I just figured, the sides would be great, and Bailey and I could split some protein.
I almost did not want to give any of it up. It was THAT good. Skirt steak texture can be tough if not cooked properly. This medium-rare was a beauty. Chewy, with a robust, beefy flavor and a good amount of marbling, adding to its juiciness. The balsamic glaze adds a sweet element to the dish, thanks to the caramelization of sugars in the vinegar during cooking. It also brings a tangy, slightly acidic flavor to the stead, which helps to cut through the richness and add depth overall. Its a sweetness balance to the savoriness of the steak that I clearly loved.
The sides deserve a moment just the same. Not much to note on asparagus other than the perfect thing to go with steak as usual. But the creamed street corn, just wow. As one reviewer puts it, “this is an absolute work of art.” Offered as a side itself, which I wish I had ordered a side serving. Or at least taken the time to deconstruct it so I can try to make it at home. The best serving of corn you’ll have is not from a BBQ restaurant, but rather right here at Hampton Social.
Even if you don’t have a dog to share with, you’re winning with this entree.
Everything was sweet- the decor, the location, the food, the rosé. To end without dessert would still be ending on a sweet note, but we could never skip one of the best parts of a meal. Every option sounds great but Tres Leches Pound Cake with coconut cream, strawberries, and a lavender rose custard sounded devine.
Pound cake is dense and rich, consisting of just 4 ingredients that bring all that flavor: flour, butter, eggs, and sugar. Buttery and only slightly sweet, it is a versatile dessert ripe for layering and soaking flavors into. Tres Leches Cake is a light and airy sponge cake that is baked and then pierced all over. A mixture of three milks—evaporated milk, sweetened condensed milk, and heavy cream—is then poured over the cake, allowing it to soak in and infuse the cake with moisture. The result is a moist, tender cake that is rich and creamy, with a sweet and milky flavor. Combine them together and what do you got?
Heaven. The combination of the dense texture and flavor of a traditional pound cake with the creamy, moist characteristics of a Tres Leches Cake, makes for a decadent, almost luxurious, experience. You have the buttery, tight crumb of a pound cake but all the wonderful and sweet, creamy flavors from Tres Leches. Top with coconut milk and strawberries and you only elevate the taste and dessert even more.
Then, there’s the Lavender Rose Custard generously topping the cake. Lavender contributes a floral and slightly herbal taste, while the rose adds a subtle floral sweetness. A unique flavor profile in itself but when properly prepared, the lavender and rose flavors should not be overpowering but rather enhance the overall taste of the custard, offering a gentle and sophisticated floral note. The custard base provides a creamy and rich texture, with a hint of sweetness.
Like in all other aspects of the restaurant and menu, they just know what they’re doing at Hampton Social. Whether looking for a delicious meal or having some nostalgia for New York like myself, it’s the perfect place to spend brunch, lunch, dinner, or through the hours of all three!
