Chef Marco Barrila knows a thing or two about Italian-style seafood—he grew up in Messina, Sicily. More than 20 years after immigrating to the United States, he decided to open his own eatery in New York's East End, where he felt locals would appreciate the Mediterranean style of cooking he had mastered so many years before. Frutti Di Mare's menu reflects his many cooking styles: grilling, broiling, frying, and roasting. Barrila also whips up party platters of his signature fish for his customers' dinners, graduation parties, or mermaids' graduations from fins to feet.
Featured on The Martha Stewart Show, in Vanity Fair, and named one of the Best Burgers on Long Island by Newsday, Bay Burger serves up scrumptious sandwiches built from freshly ground patties, buns baked from scratch daily, and, whenever possible, produce picked from the organic farm growing right next to the restaurant. Amid a modern mellow décor, customers can order at the butcher-block counter, then relax in the dining room or on the patio as their beefy (a $7 value) or veggie (a $7.50 value) Bay Burger is swiftly prepared and delivered to the table. A third-pound formation of whole shoulder ground beef is grilled to order and bunned beneath american, swiss, cheddar, or blue cheese, and herbivorous hungers are served a tasty mélange of black beans, brown rice, and roasted vegetables. Tater tots (a $2.75 value) and a large fountain soda (a $2 value) chaperone each burger into the belly like a parent chaperoning a tuxedoed potato to the prom.
Founded by cousins Ruth and Cindy, Water Mill Cupcake Company greets customers with friendly smiles and a menu full of handmade treats. Each day, fresh eggs leap out of their shells into bowls brimming with organic sugar, unbleached flour, and butter straight from cows made of rainbows. Cylinder connoisseurs can acquire a quartet of cupcakes ($3 each), or experiment with more flavors by devouring the mini variety ($2 each). The devil’s food cupcake cuts a fiendish figure, dressed to the nines in gourmet chocolate and a cap of Madagascar–vanilla icing. Red velvet cupcakes laden with cocoa buttermilk give tasters the red carpet treatment, and a host of handmade frostings await spellbound taste buds, ranging from seasonal strawberry to vanilla maple syrup.
Rugosa is the creation of William and Yvette Mammes, seasoned chefs who used to delight diners at the award-winning Las Vegas restaurants Fleur de Lys and Alex (respectively). This duo of culinary champs revamped the old Almoncello space, keeping the military tank in the side yard but stripping away the wallpaper in favor of unblemished paint and replacing the fare with a menu of elegant New American cuisine. Tease taste buds with duck cannelloni: a medley of duck confit, trumpet royale mushrooms, sautéed spinach, and star-anise jus ($14). Then, roll out the red stomach carpet and usher in a deliciously regal roasted lamb loin, which “is nearly outdone by its accompaniment, a braised escarole, raisin, and pine-nut tart that suggests a Sicilian reverie,” according to Newsday. Or, rely on the oceans of flavor with a lavender- and dijon-crusted halibut, served with asparagus, fingerling potatoes, and lavender jus ($28). Vegetarian compositions are also available.
• For $40, you get $80 worth of upscale American comfort fare on Sunday, Monday, or Thursday. • For $50, you get $100 worth of upscale American comfort fare on Friday night. • For $50, you get $100 worth of upscale American comfort fare on Saturday night.
Second Nature Markets' health gurus have doled out an expansive variety of natural and organic goods to keep wholesome lifestyles on track for almost 40 years. Sidle up to the organic juice and smoothie bar at the Southampton location for fresh-squeezed selections of sippables, such as the Green Goddess, where celery, kale, cucumber, parsley, and spinach blend together to create an ethereal potion that can boost immune systems and increase the body's defenses against stampeding cattle ($6.50–$9.50). Smoothies burst with fresh, organic fruits such as the Super Berry, made with banana, raspberry, strawberry, low-fat organic yogurt, and bee pollen ($7.95 for 16 oz.).