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 .
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.
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.
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.