From Our Archive
This story was published before Summer 2021, when we launched our new digital experience.

Topping Rose House in the Hamptons

The New Name in Thai Hospitality


The New Name in Thai Hospitality

With Cape & Kantary, hotelier Tirawan Taechaubol breathes new life into the...

What We’re Loving Right Now


What We’re Loving Right Now

The perfect autumnal candle, an upgraded weekender, NYC’s loveliest new wine bar —...

The Perfect Cup

Food and Drink

The Perfect Cup

Terra Kaffe’s espresso machine elevates your morning ritual with the press of a...

Courtesy of Topping Rose

The Hamptons is famous for grand homes and beautiful beaches. Given the tony ambiance, however, upscale accommodations in the area are in surprisingly short supply. Which is why Topping Rose House—a new hotel, spa and restaurant in Bridgehampton run by restaurateur and chef Tom Colicchio—is such a welcome arrival.

The 22-room property dates back to 1842, when Abraham Topping Rose, a local dignitary and county judge, built the 6,000-square-foot main house in a Greek Revival style. It remained a private residence for more than a century and housed a variety of businesses before co-owner Bill Campbell, former chairman of Chase Card Services, bought the land in 2005. He received a permit to turn the crumbling building into a hotel in 2010.

After a lengthy construction process, which included restoring the original hardwood floors and resurrecting three covered terraces, Topping Rose opened officially on Memorial Day weekend. (The restaurant debuted last fall.) Architect Roger Ferris was excited to refurbish the existing structure and to create several new, modern buildings on the same site. “This architectural strategy of combining historical and contemporary forms in close proximity to one another is at once a great challenge and a great pleasure,” he says.

Rooms, which start at a spacious 400 square feet, are spread out among the main house, four cottages and a studio and feature plush amenities like Frette linens, Chadsworth & Haig bathrobes, Naturopathica toiletries and customized minibars. But the best perk might be the opportunity to enjoy Colicchio’s seasonal American cooking at the eponymous restaurant. A one-acre farm grows the majority of the operation’s produce for dishes that emphasize creatively prepared vegetables. Try the sugar-snap peas, asparagus and saffron served with grilled monkfish or ravioli with dandelion, goat cheese and truffle honey.

Co-owner Simon Critchell says the hotel is meant to be a haven. “It’s ideal for people who want to come to the Hamptons but don’t want the hassle of having a house,” he explains. “We have your needs covered.” Rooms start at $850 (including breakfast); One Bridgehampton–Sag Harbor Tpk.; 631-537-0870;


Let’s Keep in Touch

Subscribe to our newsletter

You’re no longer on our newsletter list, but you can resubscribe anytime.