La Goulue Sur Mer is a newly opened French bistro in Southampton Village, created by two local restaurateurs.
The establishment brings a French bistro concept to the area, built on a familiar name but reworked for a more relaxed, coastal setting compared to its Manhattan and Palm Beach sister locations. It sits just a stone’s throw from downtown Southampton, yet still feels tucked away enough to have its own quiet rhythm.
Newly opened in summer 2026, the restaurant already shows strong momentum. It draws steady weekend crowds, with couples, groups, and celebrations filling the room early on. Even at this stage, the energy feels active and established.
Courtesy of La Goulue Sur Mer
Meeting the two restaurateurs behind the project, Joseph DeCristofaro and Anthony Punnett, both came across as grounded and easygoing, with a strong local connection and, above all, a clear focus on hospitality.
From there, the layout gives guests several ways to experience the space. Inside, the main dining room stays lively and social, while French doors open directly to a busy patio that extends the energy outdoors. In addition, along the exterior, additional seating works well for people-watching. Meanwhile, a tucked-away lounge with sofas adds a quieter corner when needed.
Similarly, the design leans into a Parisian brasserie style. Expect café seating, leather banquettes, warm tones, and soft lighting throughout. At the center, a brass-accented bar anchors the room. On arrival, however, a bold red entrance sign adds a Moulin Rouge-inspired touch that immediately sets the tone.
Finally, the menu stays rooted in French tradition. To start, guests can choose Soupe à l’Oignon Gratinée or Escargots de Bourgogne. Beyond that, a raw bar adds variety, along with classic starters like carpaccio and soufflé.
Courtesy of La Goulue Sur Mer
For mains, we focused on two staples: the Steak Frites and the Confit de Canard. Both delivered exactly what you expect from a classic French kitchen. In particular, the steak was straightforward and satisfying, while the duck came out rich, tender, and well-executed.
Beyond that, the menu also includes beef bourguignon, rack of lamb, and filet mignon. Additionally, traditional sauces like au poivre, Bordelaise, and morel mushroom appear throughout the dishes, further reinforcing the classic brasserie approach.
Overall, the experience feels well balanced. It blends polish with ease, while also combining structure with comfort. Ultimately, it delivers a steady, modern French brasserie experience in the Hamptons.
