New Chef Brings New Small Menu Items To Rowdy Hall

Rowdy Hall in East Hampton has a new chef. 

Justin Finney was named the new co-chef restaurant, joining veteran chef Ed Lightcap, who has been with the restaurant for 12 years.
 
According to a statement from the Honest Man Group restaurant, Finney has been working in the hospitality industry for over 15 years. He is a graduate of the Culinary Institute of America, and he started his career as a line cook at the Market Square Bistro in Bainbridge, Ohio, where he grew up. He eventually became the lead line cook at Moxie the Restaurant and then became chef at Firefly, both in Ohio.

In 2005, he became a sous chef at The Meeting House in Amagansett. Six years later, he changed positions, moving to Nick and Toni’s in East Hampton, where he worked as the sous chef. Nick and Toni's is also owned by the Honest Man Group. 

Finney and Lightcap said they plan to build on the restaurant’s menu, and they will be introducing new items to the snack menu, as well as small plates with local seasonal ingredients.  

The new snack menu features Chipotle Deviled Eggs, Steamed Pork Buns, Butternut Squash Pierogi and Crab Hush Puppies, among many others. 

Rowdy Hall, which is located in the Parrish Mews off Main Street, is open seven days a week serving lunch from noon to 3:30 p.m.; mid day menu from 3 to 5 p.m.; dinner Sunday through Thursday from 5 to 10 p.m. and Friday and Saturday from 5 to 11 p.m.