Close up of antique-inspired oak chairs in Canoe Place restaurant.


full flavors

Gather. Savor. Share. Here, seasonal ingredients and local flavors shine. Our culinary team is passionate about the region’s bounty and culture—and about translating that passion onto every plate we serve.

Overhead image of roasted local fish and local vegetables on sunny table.

Worldly but regionally inspired, Canoe Place dining is anchored by the coastal mediterranean flavors of the Good Ground Tavern. The heart of the property’s bar and dining experiences, Good Ground showcases seasonal ingredients and local flavors in comfortable indoor and al fresco settings.

Savoring Each Season

Focused on local ingredients prepared simply and beautifully, our Good Ground Tavern celebrates the bounty of each season Out East. 



Roasted chicken being served table side by server in blue denim shirt.

Inspired Libations

From seasonal cocktails to sought-after wines and spirits, our mixologists and somms serve up a range of fresh beverages. 

Refreshing Canoe Place cocktail with dried orange and rosemary.

Creative Collaborations

Relationships with nearby family farms and local fishermen keep our menus brimming with sustainable seasonal ingredients. 

Hands clipping fresh herbs in the Canoe Place culinary garden.
Chef picking fresh herbs from the Canoe Place culinary garden.

Chef Ülfet Ralph

Executive Chef Ülfet Ralph, an award-winning chef featured multiple times on both Food TV and Travel Leisure Channel, is the creative lead of the Canoe Place culinary team. The Istanbul-native’s Mediterranean roots, seasonal sensibilities, and wide-ranging experiences in the world’s top kitchens are reflected in all aspects of the property’s relaxed yet refined cuisine. Trained at the Culinary Institute of Charleston, with additional advanced studies at the French Culinary Institute and Cornell, Ülfet was a senior member of kitchens at notable Relais & Châteaux properties including Brush Creek and Camden Harbour Inn. The move to Canoe Place brings the well-traveled chef to a region she has long loved for its exceptional agriculture and seafood. 


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