Tap Robert Caravaggi to Buzzy Swift’s at Palm Beach and Hamptons

The excellent New York restaurants are not easily forgotten. And when Swifty’s, the heir to the Cafe Society for Mortimer – who had satisfied and angered the brave names of the city’s faces in equal extent – closed its doors in 2016, people never stopped talking about it.

It turned out that the swifty was just ahead of the trend. He reopened at Palm Beach in 2019, shortly before the pandemia that he would see practically all of his old upper upper defenders, make the movement in Southern Florida.

It was all thanks to owner Robert Caravaggi, who is now for the first time expanding his former club home to catch and carelessly. We got caught with Caravaggi to learn everything about the new repetition of the Hamptons of Swifty and what is made by the “Bacon Millionaire”.

This season, you are bringing your wild restaurant Palm Beach Swifty’s to Hedges Inn in East Hampton. Originally opened in 1999 on the upper side of the East. How do you calculate its stable charm?

“We had an excellent start a year after the Mortimer closed, with a wonderful, long pursuit that they wanted their club to continue. We created our mysticism and style that has improved through my partnership with Sarah and Andrew Wetenhall, owners of Colony Palm Beach.”

What is on the menu?

“Guests have to expect a similar style of menu: American -influenced cosmopolitan. Our menu will include an accent on local ingredients, but also long -term articles such as Jumbo Corps with Spinach and Stylist signatures [Bill Blass] Meat meat. ‘Bacon Millionaire’ has become ‘billionaire bacon’. “

How is your life outside the restaurant and what is your connection to Hamptons?

“I know very well East End and I have many friends who either live or pass their wines there. But my Blaine wife and I live [Brothers of Others] in swifty’s. The distinctive audience seems to approve it! “

What put you in business?

“I started my start at my father’s restaurant in New York named Quo Vadis, starting part -time in my teens. It was a classic Iropian institution that had a very great continuation. My father, Bruno, taught me that gratitude at a restaurant is primary for success.

Do you see that Swifty is expanding beyond Palm Beach and Hamptons?

“I do it. I think our name, concept, mystic and food is a formula that dinners require. Our regulations value their long -term involvement, recognition and familiarity. Our new regulations want the same, to be involved and cared for. Breeding through generations is very important.”