Ooh la la. Le Charlot is headed to the Hamptons.
The Upper East Side bistro is following its customer base to Southampton, where it will be taking over a spot that housed Barrister’s, at 36 Main St.
“We had been looking to open in the Hamptons for a while,” said Thierry Gelormini, who owns the chic French eatery with his brother Bruno.
The Gelormini brothers have signed a 15-year lease but won’t open this season as they have just embarked on a gut renovation.
“We’re starting from scratch — the ceilings, the kitchen, everything is gone,” Thierry said.
The restaurant will have a look and feel similar to the original — a little brighter and beachier perhaps — and the food will be the same: pepper steak, tuna tartare and lots of salads.
The owners haven’t hired a chef, but one thing is certain: The nationality will be French.
Unlike most Hamptons spots, Le Charlot will remain open during the winter on weekends.
“I love it out here,” Thierry said. “It’s a great quality of life.”
The restaurant will have around 85 seats inside, 16 outside, and a few in the garden in the back.
It comes with two apartments above, which will be used to house the chef and some city staff members who will work with local staff.
“Employees from the city will be going back and forth, so customers will recognize some faces,” he said.
In what might be one of the fastest turnarounds ever, chef David Burke is opening his new restaurant, David Burke fabrick at the Archer Hotel, on May 29. That’s a day after the boutique Midtown hotel, at 47 W. 38th St., opens for business.
The word “fabrick” is a nod to the Garment District neighborhood while also staying true to the Latin word “faber,” which means artisan, Burke said.
The menu is modern American, with an emphasis on vegetarian dishes, which will account for as much as 40 percent of the menu, Burke told Side Dish.
“It will be divided into three categories — vegetables, fish and meat, with lots of small plates,” he said. “It’s a sharing, grazing concept.”
The 1,500 square-foot restaurant will take up most of the lobby of the 21-story, 180-room hotel. The restaurant seats around 90 people, with 16 seats at the bar and 35 seats on the patio.
We hear … that chef Cedric Tovar just launched brunch at Tessa, his Mediterranean hot spot at 349 Amsterdam Ave.
The big brunch menu includes poached farm eggs and options like Canadian bacon, cured salmon, Dungeness crab, lobster and pork belly.… The W Downtown at 123 Washington St. will be introducing a limited edition Cognac ice cream, D’Usse de Leche, in a partnership with the hotel, D’Usse and local ice cream company Mikey Likes It.