There’s More Than Sea, Sun, And Sand In The Hamptons—There’s A Taste Of Spain

Undoubtedly, the summer conjures scenes by the sea and on beaches, or in boats, and eating fresh seafood. And for many on the east coast, those scenes are realized in places as far north as Bar Harbor, Maine to the Florida coast; or for those not leaving the state of New York, but run away from the city, it’s often Long Island and, specifically, the Hamptons. Well, there’s a place in Hampton Bays that will give visitors even more than a touch of the sea. With treasures from the Atlantic at his fingertips, his international culinary experience, and personal flare Chef Alex Bujoreanu, the executive chef at R.Aire, transports his guests to Spain.

Housed in the longtime, family hotel, Hampton Maid (run by the Poulakis family since 1959), Chef Bujoreanu has been whetting the appetites of New Yorkers at R.Aire now for almost three years with his ability to bring a little of his country to Long Island. With an inventive approach to ingredients and striking presentations, not to mention his seasoned repertoire and passion, Bujoreanu has brought something to the New York hamlet the area hasn’t seen before. His Tastes of Spain paella dinners, for example, complete with an extensive roster of Spanish wines and live flamenco music, have been a new hit this summer; and his six-course tasting menu challenges the palettes of diners a bit more on the adventurous side. Kangaroo, anyone?

It started with a challenge. After years of travel, from Spain and Sweden to Italy and New York, introducing his take on tapas everywhere he went—at places like Boqueria in Soho, then four of his own restaurants (Viaggio, Toro, Coral, and Bota Tapas), he longed for a new path; something many experienced in 2020. He realized, out of everything he offered in restaurant experiences, brunch—often taboo in the world of fine dining— was not on his radar as tapas and wine dinners had been for over a decade. He learned about the popular brunches at Hampton Maid. What was once a culinary curiosity as a diner himself, became an open door to business and opportunity.

The hotel/restaurant had been managing the breakfast and brunch service on their own—Steven Poulakis, and his son, Josh continue to knock everyone’s socks off with the brunch menu—but they had never offered a dinner service. “We had already been outsourcing for weddings, and we needed a caterer,” says Tara Poulakis who helps manage the hotel and restaurant with her mom, Sharon. “After [Chef’s] tasting, however, everything changed,” continued Tara. Talk about being at the right place at the right time.

In addition to his Spanish influences toward cuisine, Chef Bujoreanu showcases other global flavors, along with fresh, local ingredients. He prefers Spanish olive oil and duck fat to butter and will hop on a boat with his fisherman and farmers to procure the best from the bay. As a matter of fact, he has recently forged a relationship with Sue Wick of Violet Cove Oysters in Moriches Bay.

Talk about passion

When on a boat amidst a harvest one June morning, watching oyster farmer Wick and Chef Bujorneau secure over 25 pounds of oysters that would be used for the restaurant’s special the very next day, it was quite literally like being witness to poetry in action. The two were neck in neck in the expressive ways in which they showed gratitude for the harvest, the farm, the environment, and its history. For Wick, working the farm after years of playing pro basketball, is like coming home; it’s an area deeply entrenched by her family as far back as four hundred years. For Bujorneau, he is reminded of how important it is that people—including his staff and his guests—know where their food comes from. They both held the oysters in their hands, examined the shells, the color, and acknowledged the work it takes to yield such a culinary treat.

And for that reason, despite being a cook, Chef prefers to leave the oysters mostly alone, soaking them in sea water before serving them raw. He encourages diners to try them raw in their own, naturally seasoned brine with a crisp Spanish white wine or beer. However, he does serve them with lemon, a chorizo mignonette, and freshly, grated horseradish. “I have one regular who will come and have 48 oysters in one sitting,” he says with a smile. Along with other light bites from their raw bar, charcuterie plates, and specialty drinks and cocktails, oysters are offered on their popular new pool menu for hotel guests or on $1 Oyster Tuesdays at the bar during Happy Hour.

Earlier this summer, Chef Bujorneau was able to take half of his staff to Spain, so they could experience the culture and learn more, firsthand, about the ingredients he incorporates into the menu at R.Aire. Bujorneau said, it made him proud to watch, “as they discovered a new interest to learn more.” They visited farms, vineyards, and other purveyors along Catalonian region. Having the first-hand experience, he says, gives the staff a sense of motivation to share their knowledge with customers and, surely, a sense of accomplishment and pride for their work at R.Aire.

Now, in its second summer, R.Aire is seeing local regulars and people who “came in from the city” last year. And, in terms of the Taste for Spain events, Tara mention, “We’d love to make this a regular event. It’s more interactive and gives something for people to do.” Not to mention it is a delicious way to acquaint people with the hotel and the area, which has a much cozier, quaint, charming vibe than many others in the area.

R.Aire is poised to fare well, as what it offers is, indeed, quite rare compared to many of the other restaurants in the vicinity. Hampton Maid is still winning with their fully packed breakfast and brunch crowd, and now offer dinner guests a treat with Bujorneau’s Taste for Spain events and extraordinary tasting menus.

The next Tasting Menu will be held on July 29 and August 12; and they will have a Taste of Spain Summer Cookout on Sunday, August 6 with live music and paella.