Calissa synergizes the cuisine, design and ethos of the Greek Island of Mykonos – the jewel of the Cyclades - with its’ spiritual sister, the Hamptons.
Executive Chef Dominic Rice fuses the spirit of Mykonos with the terroir of the Hamptons by emphasizing heritage Cycladic ingredients seen in in the Southern Aegean: savory louza, black eyed peas, fava and rocket.
