Bobby Van’s Steakhouse has earned its place as a venerable New York institution, and arguably the best steak restaurant in the Hamptons, thanks in part to a continued commitment to cooking techniques perfected years ago by the founding fathers of New York steakhouse cuisine. Celebrating its 46th Anniversary in 2015, Bobby Van’s grew from its original home in Bridgehampton, NY, and now includes a repertoire of nine fine restaurants that offer the refined style of a classic New York City steakhouse.

A quintessential steakhouse, Bobby Van’s is at the roots of the New York steakhouse family tree, with strong employee connections to original famed eateries. When restaurateur and Chef Robert Dicker – the great-nephew of steakhouse legend Peter Luger – joined the Bobby Van’s team in 1996, he brought with him a wealth of family knowledge and tradition.  These traditions of quality food and superior customer service are still the hallmark of Bobby Van’s dining experience today.  Dicker remains at Bobby Van’s where he helps to oversee the all-important process of selecting and dry aging the kitchen’s quality prime beef.  Executive Chef Craig Jermin, who has also been at the company some 20 years, says the culinary team are passionate about the age-old family techniques that have been passed down for generations.

“The process of dry aging its USDA prime quality beef is key to developing the superior flavor of Bobby Van’s’ steaks, ” Jermin says, which they do “the old fashioned way”. Once the team carefully selects well-raised and well-marbled steak, they age it in a specially-designed, humidity-controlled room for up to 28 days, which tenderizes it and enriches the flavor.  Prime beef aside, the kitchen import the majority of their seafood from overseas. “If you want to serve the best, you have to source and buy the best,” Jermin says. The tuna is flown in from the Maldives, the Branzino comes from Spain, and salmon from Scotland.  Locally, Bobby Van’s seafood supplier has 30 boats in the water providing the kitchen with the freshest fish and shellfish daily.  The restaurant offers guests a wide variety of dining options outside of prime beef and seafood, including supremely-prepared pastas and wood-fired pizza.

In the Hamptons, where restaurants tend to shine brightly then fade like a sunset over Sag Harbor, Bobby Van’s has more than passed the test of time since opening in 1969.  Each night the restaurant is still packed out with New York power players, celebrities, and Hamptonites who are longtime patrons. After two successful decades, Bobby sold this restaurant to a group of four restaurateurs who own it today: Joseph Smith, Joe Phair, Rick Passarelli, and Joe Hickey.

The Bobby Van’s Family has grown to also include Bobby Van’s Steakhouse and Grill on Broad Street in the Financial District, Bobby Van’s Grill on East 54th Street, two Times Square locations on West 45th Street and West 50th Street, two Washington D.C. locations, an airport restaurant in JFK’s Terminal 8, and a take-out burger joint called BV’s Burger, which is also located in Times Square.  Hungry yet? Check out the delicious Spring Dining Deals offered at Bobby Van’s in Bridgehampton now:

**  For more information, please visit: www.bobbyvans.com