Before the kitchen uses them in rolls and bisques, hard-shell lobsters from northern Maine and Canada are stored in Brewster's Seafood Market's chilled tanks filled with saltwater pumped directly from Shinnecock Bay. They?re among the many locally caught, grown, and produced fish and shellfish available each day at the market, which stays stocked with tasty items such as tuna, mussels, and clams.
Over at the Brewster's restaurant, chefs take seafood right from the display counters and craft dine-in and takeout entrees such as oyster po' boys, linguini with clam sauce, and flounder stuffed with shrimp, scallops, and crabmeat. Along with an eatery and market, the facility accommodates an on-site smokehouse where a fishmonger smokes everything from eel to swordfish .
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.
Both locals and visitors to the Hamptons are already immersed in the area’s signature beachy, carefree elegance and high-quality dining, so Serafina East Hampton had to have more than just beautiful décor and tasty dishes to stand out. Knowing this, the proprietors focused on the little things to create a dining destination in an idyllic setting. For one, chefs make dough for their more than two dozen signature “le pizze” pies using water that passes through a special filtering system so that it resembles water in Naples, where their preferred style of pizza originated. They then baked their pies in a specially constructed, moisture-free oven that offers a perfectly crisp crust. The fruits of its labor include the Margherita V.I.P. with imported fior di latte mozzarella; the Bianca with baby arugula, fontina, fresh mozzarella, and parmesan (a Serafina legend); and from the gourmet section, the Cheese Steak with sirloin steak, fontina, and truffle sauce. Beyond pizza, the menu offers a host of Italian specialties featuring local, seasonal produce such as the lobster carpaccio appetizer, the vegetarian lasagna, and freshly grilled Atlantic salmon with lentils. To end meals, diners share on homemade Italian sweets and feast their eyes on the space’s design, which stands as a testament that the owners’ attention to detail didn’t end with the food. The décor scheme is fittingly coastal, with clean white trim, sand-colored tablecloths, and plenty of natural light. The airy dining room boasts cathedral ceilings draped in flowing white fabric that leads to French doors, which let in fresh, salty ocean breezes in the warmer months. Guests can also pull up an aluminum stool and enjoy a crisp white wine or strawberry-basil martini at the white- and blonde-wood bar or lounge under bright yellow umbrellas at the outdoor tables along North Main street.
Michelin Bib Gourmand recipient Chef Billy Oliva leads the illustrious kitchen team at Delmonico's of Southampton, a spinoff of Manhattan's legendary Delmonico's Restaurant. Farm-to-table fare underpins the menu here, with herbs and vegetables cultivated in the onsite chef's garden or culled from local vendors. The menu of fresh-caught seafood and sumptuous chops has earned attention from various press outlets, as has the classic decor. A pristine white-clapboard building houses a country-style room with lots of windows letting in natural light. In the garden, tables surrounded by woven chairs give a slightly more modern feel without covering everything in mylar.
If it doesn't practically fall off the bone, it's not tender enough. That's the philosophy at Smokin' Wolf BBQ & More, where meats cook over hardwood until they're imbued with as much smoky, Southwestern flavor as anyone could ask for. The platters here are piled high with flavorful cuts of duck, all-natural chicken, and ribs, but barbecue is only one part of what makes Smokin' Wolf special. The "& More" refers to fried shrimp po'boys, quesadillas, and salads loaded with lump crab meat and creamy avocados.
One of the perks of eating at a restaurant is that chefs have all the ingredients for your meal ready to go. But that's not always the case at Hampton Lady Beach Bar & Grill. Here, chefs will happily prepare whatever diners catch during daylong fishing excursions aboard the eatery's namesake boat, the Hampton Lady. Of course, guests aren't required to catch their own dinner. Cooks whip up fresh-caught buffalo-style calamari, fill 1.5-pound local lobsters with housemade crabmeat stuffing, and even crown Angus burgers with grilled shrimp. Each maritime feast unfolds amid flat-screen TVs inside the dining room, or outside on Hampton Lady's patio, which offers picturesque ocean views.