Feast your eyes on these fall gems, whose farm-to-table game is stronger than ever this autumn.
Almond’s dining room
Know your farmer and know your food at Almond, whose market-driven menu is both beloved and locally sourced. The brainchild of proprietors Eric Lemonides and executive chef Jason Weiner, the culinary duo’s community-first mantra is reflected in the restaurant’s network of over 40 local farms and friends. Whether indulging in seasonal menu items like Montauk fluke, Sagaponack heirloom tomatoes or Long Lane watermelon salad, diners can get a taste of the Hamptons with every mouthwatering plate. 1 Ocean Road, Bridgehampton, almondrestaurant.com
Market catch from Nick & Toni’s.
NICK & TONI’S
For 30 years and counting, Nick & Toni’s has established itself as a Hamptons institution for its killer Mediterranean cuisine. Incorporating local farm ingredients into each dish—whether it be the grilled sourdough panzanella salad with Balsam Farms Sungold tomatoes or the rigatoni—diners are exposed to fresh and flavorful fare. Admire the farm-to-table technique with the restaurant’s 1.5-acre garden, emphasizing the use of natural and seasonal ingredients. Teamwork makes dreamwork, and Amber Waves Farm, Peconic Land Trust and Satur Farms are proud to be a partner of or supported by Nick & Toni’s. 136 N. Main St., East Hampton, nickandtonis.com
A farm-to-table feast from Wishbone Farms
It’s always easy being green at Wishbone Farms in Southampton, which specializes in a sustainable approach to fresh food. Wishbone’s take on farm-to-table cuisine—or what they call “farm-to-fridge”—takes the stress out of supermarket runs and meal prep with a vast assortment of prepared plates and platters. Leave with full hearts and stomachs after indulging in the citrus grilled salmon, grilled herb-marinated steak or grilled chicken Parm. 54 Hampton Road, Southampton, eatwishbonefarms.com
Steamed Long Island littleneck clams from Bistro Eté
After working under two-Michelin-star chef Philippe Da Silva in Provence, chef Arie Pavlou used his prowess in the kitchen to launch Bistro Eté in 2016. The menu at this Water Mill gem prioritizes the use of quality and clean ingredients, enhancing every coastal French dish with seasonal vegetables. The chef recommends that diners indulge in the housemade Pellegrino pappardelle, charcoal rotisserie chicken (only available on Fridays) and the chef's classic escargot this fall. 760 Montauk Highway, Water Mill, bistroete.com