The restaurant, we should say dining, scene on the East End of Long Island is exciting and so ever-changing it is almost impossible to keep up. Hamptons restaurants tend to be expensive but most are worth it. Watching and waiting to see what new ones are opening up each season has become a local sport and pastime, almost as much fun as gossiping about real estate. There is something for everyone here, from the family friendly to celebrity ogling to romantic waterfront dining.
The well-known, been-around-forever establishments range from tried-and-true Italian, like Sam’s in East Hampton, to the more glamorous Nick and Toni’s and Topping Rose House. There are little hideaways like, well, the Hideaway in Montauk. A few corporate giants have found a home here, like the Palm and East Hampton Grill — but little in the way of fast food.
The slow-food movement, based on using foods from local sources, has caught on around the world, but has essentially been a way of life out here forever. With the bounty of fresh fish and locally grown produce, you can find a local striped bass on your plate surrounded by just-dug fingerling potatoes and a crisp bright salad of greens from the chef’s kitchen garden.
The majority of Hamptons restaurants, however, tend to focus on seafood and are generally American in style, some with a French or Italian accent. But there are plenty of Japanese establishments, and a few vegetarian, Greek, and Central American as well.
There are plenty of waterfront restaurants, most only open in season. These range from the Mediterranean Andrra on Three Mile Harbor Road in East Hampton, to the Beacon in Sag Harbor and Bell and Anchor on Noyac Road, both seafood-centric establishments.
In Montauk you can explore some of the newer, trendy spots, like South Edison and Ruschmeyer’s or go for a steamed lobster on the water at Gosman’s or Duryea’s. At Wok’n’Roll, a Chinese restaurant above Plaza Sports, the motto is “You hook ’em; we cook ’em.” Bring in your freshly caught fish, and it will come back to your table with sauces like fermented black bean and ginger. Have a gang to feed? Take