The owners behind the new Toasted in Westhampton Beach are looking to turn up the heat this summer (and beyond) in the village.
Toasted is the newest eatery to hit Main Street, taking over the spot previously occupied by 103 Bambinos Pizzeria and, before that, Brunetti’s.
The concept is simple: everything that needs cooking goes into a wood-fired brick oven — the same one used by the previous pizzerias. However, they’re not just making pizza.
Toasted specializes in sandwiches and salads, all prepared with meats roasted over the open flame.
“No one else is doing this,” said Toasted’s chef and co-owner, Andrew Hartmann. “We can cook everything in a brick oven and do it well.” But not everyone can handle the heat.
Due to temperatures exceeding 900 degrees, Hartmann emphasized the need for experience.
“There’s a lot of nuance, and you have to pay attention,” he said, explaining his careful selection of cooking talent.
Still, he’s committed to the flavor the flame creates.
“When the logs are burning, you get that nice wood smoke flavor and char,” he said.
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Hartmann, along with Jay Ferrari and Paige Salata, co-own Toasted. The trio shares a background at Ivy on Main, a new American restaurant and cocktail lounge adjacent to Toasted.
Ferrari founded Ivy on Main in 2022 after 15 years in the New York City jewelry business. He recruited Salata, a well-known industry figure in the Westhampton area, as a top waitress and bartender, and brought in Hartmann as executive chef.
Hartmann’s experience stretches from NYC to Long Island, a resume that includes time at The Mill Roadhouse in Westhampton and the former PeraBell Food Bar in Patchogue, among others.
When the space became available last October, the trio quickly developed a plan.
For Ferrari, taking over the spot was an obvious choice, especially since it also houses Kaleidoscoops Ice Cream, where he used to work behind the counter some 25 years ago.
“It feels like a full-circle moment,” said Ferrari.
Salata eagerly joined the project.
“I love interacting with people, whether waitressing or bartending,” she said. “It’s my passion.”
They opened Toasted this Memorial Day weekend at 103 Main Street.
Toasted accommodates a small number of in-house seats, about 6-8, with most orders being to-go. Customers can order sandwiches by the foot or half-foot.
Some of their signature dishes include:
- Toasted French Dip: ribeye steak, melted provolone, yuzu basil aioli, caramelized onions, thyme and black pepper au jus, on toasted garlic bread
- Nonna’s Italian Hero: Soppresata, prosciutto, capicola, provolone, shaved iceberg lettuce, red wine vinegar, olive oil, Italian seasoning, and roasted red peppers
Toasted also features rotating specials. Recent specials have included the Burrata and Prosciutto, served with roasted zucchini, squash, fresh basil, and bacon tam to jam on ciabatta.
All the bread is shipped out daily from Lakewood Bakery in Farmingdale.
The shop is currently open Wednesday through Sunday, from 11:30 a.m. to 5 p.m.
Scroll down for more photos from Toasted by Nick Esposito.
