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 menu is simple but creative, where an appetizer of salmon rillettes with capers, red onion, pickled jalepeno and grilled baguette is as exotic as it gets. While many dishes sound familiar -sesame crusted tuna with soba noodles - they are prepared perfectly. The raw bar is popular and the desserts are homemade.