The Hamptons Restaurants

At the entrance of Montauk Harbor, Gosman’s (which opened in 1943) epitomizes a kind of classic, unfussy seafood restaurant visitors have come to associate with the town. A bright, airy dining room looks out over passing fishing boats, and the menu is dominated by regional comfort food like Atlantic cod fish and chips, baked stuffed clams, steamed lobster, and Maryland-style crab cakes with a corn and jicama slaw. There’s also a walk-up window for those who don’t want a full sit-down meal, where you can order huge lobster rolls and plates of crisp, fried calamari to take to the water for an impromptu picnic.

The beauty of Sam's is its simplicity (not a word that’s often associated with the Hamptons). It’s an old school pizzeria in the best way, with a pine-paneled dining room and vinyl-covered booths where families cozy up to share classic thin crust pies. We love the Sam’s Special (sausage, onions, garlic, peppers, and mushrooms), though the pastas are worth a look, too, especially the rigatoni broccoli rabe in garlic and olive oil and the linguini with fresh, local clams. It’s right in the center of East Hampton, which means you can walk across the street to Scoop du Jour for ice cream after.

This Union Square Japanese sushi spot (unofficially dubbed “Shuko Beach”) pops up in East Hampton’s Highway Restaurant & Bar again this summer.

The food is typical of what you’ll find at many high-end restaurants on the East End, which is to say, coastal Italian, but it’s executed almost flawlessly, especially the wood-fired, Neapolitan-style pizzas and Montauk swordfish with Cerignola olives, tomatoes, and capers.

Il Mulino has grown over the years from its original Greenwich Village location (which opened in 1981) to a mini culinary empire, with outposts in Miami and Las Vegas, five New York City spots, and, as of this summer, Wainscott. Regulars will recognize the menu’s familiar favorites—cacio e pepe risotto, garlicky linguine di mare, reliably great chicken parmigiano, and grilled branzino. The building—which has seen a few restaurants come and go—has been totally renovated, and the dining room now has a fresh whitewashed look a stone’s throw from Georgica Pond. Come hungry.

This popular French bistro brings its classics to Sag Wharf this summer.

As part of the Maidstone's revamp a few summers back, the hotel brought in Chef David Strandridge (of Cafe Clover) to redo the breakfast, lunch, and dinner menus. Like at Standridge's West Village eatery, the menus are somehow both beautifully simple and very sophisticated. For breakfast, you'll find a balance of old-school comfort (whole grain avocado toast that can be ordered with lobster salad, egg in a hole, and a selection of smoothies) alongside more creative options, like the "nova," a smoked salmon dish with Greek yogurt, and an orange blossom pain perdue that's stewed in blackberries. Dinner, entirely worth booking even for non-hotel guests, is seafood-centric: lump crab cake, a local catch simply grilled, and black linguini with peekytoe crab, all with a side of old bay fries. Photos: Melissa Horn & Fran Parente

Go to the Crow's Nest's restaurant for the same reason you'd stay at the hotel—the incredible atmosphere created by Sean McPherson's incredible eye. Indoors, the vibe is an eclectic mix of design pieces that still feels thoroughly Hamptons—whiteboard walls are decorated with earthy mud cloths and pirate flags, and Mediterranean mezze platters and hearty salads are served on warm wooden boards. If possible, book a table on their outdoor patio or—better yet—on the lawn, where four-tops are situated under elegant wooden cabanas.

James Mallios, one of the partners behind this Greek eatery, has been vacationing on Mykonos for the last two decades, so his time spent on the island well-informs the menu–with mainstays including whole Montauk dorade with olives, fennel, and capers, and farro salad with hazelnut, loukaniko sausage, and yogurt.

Father-and-son duo Eric and Adam Miller opened this eatery in Montauk in recent years–and we've heard nothing but good things. Eric (chef) sources local seafood and meats to create his dishes, which he whips into small plates and crudo, with a few larger selections, while Adam mixes specialty cocktails.