3253 Noyac Road, at Mill Creek Marina, Noyac, NY 11963
Dinner weekdays except Tuesday, 5:30 p.m.-10 p.m., Friday and Saturday, 5:30 p.m.-11 p.m., Sunday 5:30 p.m.-10 p.m.
The Bell and Anchor is number five on David Loewenberg's South Fork restaurant list. At the Bell and Anchor his partner is Sam McCleland, the executive chef, with Michael Swann chef de cuisine. The big, open room with walls of windows seats 120, so it can be pretty noisy when full. The Star's reviewer, Laura Donnelly, rated the food almost flawless last year. The menu is simple but creative, where an appetizer of pork belly, oysters, and kimchi is as exotic as it gets. While many dishes sound familiar - white fish with a beer batter with chips and an outstanding corn pudding are examples - they are prepared perfectly. You can have a moderately expensive meal, although a big lobster will cost a pretty penny. The raw bar is popular and the desserts are homemade.
129 Noyac Road, Southampton (North Sea), NY 11968
Dinner seven days, from 5 p.m. Lunch, Wednesday-Sunday from 11 a.m.
In the old Wild Thymes space across from the North Sea Community House, the bright and airy room overlooks the house and the field. The menu is moderately priced, predominantly Thai specialties such as green and red curries, pad Thai, and coconut milk soup. Chinese dishes include wonton soup and chicken with cashews. There are even a few Malaysian, Japanese, and Vietnamese dishes for good measure. Hours may expand during the summer season.
3284 Noyac Road, Sag Harbor, NY 11963
Breakfast, lunch, and dinner seven days, 10 a.m.-10 p.m.
The separate menus for breakfast, lunch, and dinner are huge. This might be called a red-sauce Italian restaurant but take note: You can design your own omelette at breakfast, enjoy focaccias and heros at lunch, and order half or full portions of the many entrees at dinner, which range from myriad pastas to veal saltimbocca. A full bar and takeout, of course.
1109 Noyac Road, Southampton (North Sea), NY 11968
Dinner seven nights starting June 24, from 5 p.m. Thursday-Monday off-season. Brunch Saturday and Sunday from 11:30. Happy hour, 5-6:30 p.m.
The Coast Grill, overlooking Wooley Pond and Little Peconic Bay, is going into its fifth season. Crab cakes, duck confit, and pepper-seared tuna are among popular menu items, along with Scottish salmon and Coca-Cola barbecued short ribs. On Mondays, a two-course lobster dinner is offered for $39. Prix fixe seven days, 5-7 p.m., $27.
3600 Noyac Road, Noyac, NY 11963
Breakfast, lunch, and dinner seven days. Monday-Thursday and Sunday 6:30-7 p.m. Friday and Saturday 6:30-8 p.m.
Cromer's is much more than a grocery and produce market. Its meats, retail and wholesale, are highly regarded, and a butcher is on hand at the market every day from 8 a.m. to 6 p.m. The prepared foods get consistent high marks, from the long list of salads to fried chicken, which is top of the line, ribs, and fried seafood. Weekly specials, such as leg of lamb, make for serious dinners. Cromer's butcher has an outpost at the Hampton Market Place at 36 Race Lane, East Hampton.
3360 Noyac Road, Noyac, NY 11963
Monday, Wednesday, Thursday 4 p.m-12 a.m. Tuesday at 2 p.m., Friday and Saturday from 12 p.m until 2 a.m. Sunday brunch from 11:30 a.m.
Reasonably priced dinner, with quesadillas, sandwiches, pizza, ribs, and some seafood on the menu, is the attraction at this somewhat out-of-the-way pub with a neighborhood feel. There is a game room with pool tables, a basketball hoop, and arcade-type challenges. On Monday there is an all-you-can-eat wings special with draft beer for $20.
1271 Noyac Road, Southampton, NY 11968
Wednesday-Monday, 5 p.m-10 p.m. Closed Tuesdays.
Brian and Pam Blackburn took over Armand's in 2012 and have added Italian regional dishes as small plates and entrees. It offers two different wood-fired pizzas, a traditional New York pizza or a pizza that is Neapolitan style, and salads, along with four beers on tap and signature cocktails. It has become a neighborhood restaurant and bar and has a happy hour from 5-6 p.m. Takeout available, of course.