An unassuming cult spot in a 1959 Hampton Bays motel, known for its fluffy omelettes and decadent French toast.
The restaurant is run by a husband-and-wife team (she works the room while he’s in the kitchen making his famous Croatian stuffed cabbage).
The area’s fishermen and family farms provide ample resources for chef Joe Isidori, who has gained a following for his commitment to sustainable seafood, fresh produce, and Long Island wines.
A chic fromagerie for takeaway cheese plates; devour them under a rented umbrella at East Hampton’s Main Beach.
One of the toughest tables to get in Montauk. In-the-know diners start dialing at 4:15 p.m.—when the reservation line opens—to sample hearty cioppino and onion-and-potato-crusted flounder.
