It always feels like an occasion at East Hampton Point, whose unbeatable view of boats on Three Mile Harbor (and adjacent accommodations) makes it popular for weddings. The theme is nautical inside, too, with a fully-rigged mahogany sloop hanging from a ceiling. You can see the sunset wherever you sit, whether on the outdoor deck or in the two-story dining room. The chef, Paul Roman, concentrates on seafood and locally caught fish. Oysters are served during a 4-6 p.m. happy hour, with a glass of champagne or handcrafted cocktail. Sunday brunch is a three-course $40 prix fixe with a classic and a complimentary fresh-squeezed juice or cocktail. Live music on Sunday night. Michael Capoferri is the general manager. And there's a special deck menu.