Inside Tip

At The American Hotel in Sag Harbor, Bananas Foster isn’t printed on the menu – but it’s always available. Just ask. It’s one of those quietly classic dishes that never left the kitchen.

Puff, The Magic Add-On

It starts with two scoops of vanilla ice cream and two good-sized pieces of puff pastry. That’s the base, plated first.

In the back, the skillet goes on. Bananas are sliced in half — almost like a banana split — and dropped into a caramel sauce with rum. That’s where the flame comes in. The pan tilts just right, and the alcohol catches. It’s not for show. Just the way it’s done.

The Banana on Top

Once it’s all brought to temperature, the bananas are scooped onto the pastry and ice cream. Sauce gets spooned over the top. A handful of mixed berries, a swirl of crème chantilly, and a dusting of powdered sugar finish the dish.

It’s technically for two or three — indulge.

Contact

www.theamericanhotel.com

Lead-in Image

@theamericanhotelsagharbor / Instagram