Stone Creek Inn

The story

Crafted with passion, served with love

A Hamptons Institution, Three Decades in the Making

Stone Creek Inn opened in May 1996 when Chef Christian Mir, a native of Southwest France, and his partner Elaine DiGiacomo left Manhattan to pursue something more personal. They found it in East Quogue — a beautifully restored historic building on Montauk Highway that had stood since 1910, first as a grand residence, then briefly as a Prohibition-era speakeasy (liquor ferried by boat from Shinnecock Bay into Weesuck Creek), and eventually, from 1938 onward, as a place of gathering and hospitality. That layered past suited them perfectly.

The Chef Behind the Kitchen

Mir's credentials are grounded in the classical French tradition. He trained and cooked at respected restaurants across Southwest France — including Le Chapon Fin in Montauban and Eau De Folles in Toulouse — before earning a Gault Millau score of 14 as Executive Chef at Le Catellas in Collias. His move to New York brought him to Tavern on the Green, where he spent four years as Executive Sous Chef, followed by stints at Café Centro and the Grand Tier at the Metropolitan Opera. It was at Tavern on the Green that he met Elaine — she burned her hand on a sauté pan her first night; he stepped in to help, and they've been together ever since.

The philosophy they brought to Stone Creek Inn is cuisine du marché: cooking anchored in seasonal, locally sourced ingredients. Within its first year, the restaurant earned two-star reviews from both the New York Times Long Island edition and Newsday.

The Team That Keeps It Running

What distinguishes Stone Creek Inn as much as its French cuisine is the unusual stability of the people behind it. General Manager and Wine Director Gabrielle Walsh has been with the restaurant since 2007, and her careful stewardship of the wine program earned Stone Creek Inn Wine Spectator's Best of Award of Excellence in 2023 — recognition that reflects the seriousness with which the cellar is curated. Operations Manager Maeghan Byrne joined in 2009, Catering Manager Kory Ziccardi in 2008, and Floor Manager Andrey Garro in 2010. In an industry defined by turnover, this kind of continuity is rare and says something real about the culture Mir and DiGiacomo have built.

Thirty Years, Still Going

Now celebrating its 30th season, Stone Creek Inn seats 160 guests in a setting that carries genuine history in its walls. The restaurant offers outdoor seating, a catering program that has grown into one of the Hamptons' premier event operations, and prix fixe options that make the French cooking accessible throughout the week. The gallery page surfaces one dish by name — Grilled Portuguese Octopus — a quiet signal that the kitchen's reach extends beyond the strictly traditional.

Three decades on, the place remains exactly what Mir and DiGiacomo set out to create: somewhere guests are welcomed like family, and where every detail reflects a shared love for food and connection.