We run down four buzzy eateries—plus menu recs from chefs.
The Spot
Bringing a little slice of Mykonos to the Hamptons, this hot spot serves classic Greek fare and seafood.
The Order
Joining Calissa in 2018, chef Bob Abrams brings his longtime philosophy of using local farm-fresh ingredients to dishes like the cast-iron baked feta. “When this 100% sheep’s milk [Arahova] feta arrives at the table piping hot, it’s spreadable and creamy, and delicious smeared on grilled bread and topped with the tangy grape agrodolce,” Abram says of the traditional Thessaloniki dish, making our mouths water at the 1020 Montauk Highway, Water Mill.
The Spot
This long-standing eatery serves the three necessities: good food, good wine and strong cocktails. Manning the kitchen, chef Gretchen Menser serves regional new American cuisine with fresh local ingredients.
The Order
A few chef favorites include the house-cured salmon tostadas al pastor; chargrilled octopus with edamame puree, Balsam Farms Easter egg radish and yuzu vinaigrette; and grilled swordfish with smoked eggplant puree, Balsam Farms Swiss chard, fingerling potatoes and microgreens. 8 Fresno Place, East Hampton.
The Spot
A spin on the Upper East Side restaurant, this Southampton locale serves a mix of classic steakhouse fare, seafood and sushi prepared by chef Ben Zwicker, who often adds his own flair to signature dishes for a welcome revamp.
The Order
Opt for the beet and endive salad to start and follow with the savory Berkshire pork chop; or, in the spirit of another summer season kicking off, go the seafood route and get the fresh- caught octopus. Each of these new dishes is a current favorite of Zwicker. One bite and you’ll instantly see why. 268 Elm St., Southampton.
The Spot
The seaside sister of the Manhattan staple brings its A-game to the table. Helmed by Gurney’s Montauk executive chef Dane Sayles, the eatery serves those signature soulful Italian dishes as well as some Hamptons exclusives and seasonal menu items.
The Order
From scallops with roasted apple, black trumpet mushroom, guanciale and root vegetable to halibut served on baby fennel, thumbelina carrot, braised leeks and shellfish brodetto, chef Sayles’ dishes are pure genius. 290 Old Montauk Highway, Montauk.
Photography by: From top: Doug Young; Eric Striffler; Courtesy of TBar; Courtesy of Gurney's Resorts
