Delicious & Seasonally Inspired: An Interview with Nick & Toni’s Chef de Cuisine

Nick & Toni’s has been a Hamptons favorite for Italian cuisine since 1988. Located at 136 North Main Street in East Hampton, the restaurant offers indoor and outdoor seating. In a beautiful farmhouse setting, complete with a wood-burning oven, Nick & Toni’s offers an extensive list of drinks, food, and a lively ambiance. Their menu is full of Italian and Tuscan-inspired staples featuring seafood, locally grown ingredients, pasta dishes, and more, along with a wide-ranging wine selection.

Chef de Cuisine, Courtney Sypher-Barylski, spoke about some must-try menu items, the farm-to-table approach that sets the restaurant apart, and their use of local ingredients when it comes to creating new dishes.

How would you describe Nick & Toni’s? 

Courtney: An Italian restaurant that strives on integrity and quality of ingredients and service.

What are some of the must-try menu items and what are your favorites to create?

Courtney: I love creating pasta dishes, there are so many to create and combinations are endless. The Penne alla Vecchia has been on the menu since the restaurant has opened and it is a classic favorite. Hard to say which one to try. We are always changing the menu, but the in-house made Focaccia and the whipped honey ricotta are a must-have. 

What are your winter 2025 highlighted menu items?

Courtney: The Cod Puttanesca has been a strong seller.

What is your process like when you create a new dish?

Courtney: We try to base it on the season and what is available and using those ingredients to create Italian dishes.

Can you talk about your background, how you got your start as a chef, and why you decided to go into this field?

Courtney: When I was a kid, I would stay with my grandparents on the weekends, and I would cook with my grandmother. She is my inspiration for a strong woman who always took care of others before herself and showed her love for them through cooking. I have some of the best memories beginning in a kitchen with her growing up and continue to enjoy what I do today. I started at a pizzeria as a short order cook at 16, then went to Paul Smith’s College and graduated with a bachelor’s degree in culinary arts and service management. While in College, I interned abroad in Italy for three months. 

What led you to Nick & Toni’s, and how is it different from other establishments you’ve been a part of?

Courtney: I have always admired Nick & Toni’s. What makes it different is focusing on farm to table and supporting locals as much as possible and keeping true to its integrity. 

What is unique about Nick & Toni’s that can’t be found or replicated at any other restaurant?

Courtney: The Nick & Toni’s team focuses on the small details that makes memorable experiences for all special occasions. 

What’s your favorite pastime in the Hamptons?

Courtney: I enjoy spending time with my husband, Mark. Whether it is fishing, riding dirt bikes, or just going for a walk at Maidstone, I always enjoy spending time with him.   

What are you most looking forward to for the summer season at Nick & Toni’s? 

Courtney: I look forward to having more readily available ingredients that we can get locally and from our garden, and being busy. 

What’s it like being a chef in a seasonal location and do you have a preference when it comes to dishes or ambiance in summer as opposed to the off season? 

Courtney: During the summer season, we will try to take advantage of all the local produce, seafood, and keep the menu light. In the off season we try to use more squash or root vegetables and ragus. 

Are the types of dishes you choose to create heavily influenced by the area?

Courtney: Yes, we like to have a lot of seafood options because we are lucky to be living in a place where you can get fresh seafood. 

To view the full menu, learn more about Nick & Toni’s, or plan your next night out, click here