The Hamptons Specialty

This summer, reserve chef (and former goop food editor) Ana Hito’s weekly drops of weekend food—the kind you’ll put out for a party, or gift to a friend, or slice into bit by bit over a couple of languid days. She’s starting with galettes, and while her menu changes weekly, there’s always one that’s sweet and one that’s savory. Get to her website before everyone else does, and reserve one of each for Friday delivery (to your door between Southhampton and Amagansett, or at an afternoon pickup point in East Hampton).

Grindstone’s makes great single-origin organic coffee and flavored lattes—but everybody’s here on Saturday mornings for the yeasted donuts, which are light, not too sweet, and unfairly good. Their evergreen menu leans toward the classics, like simple sugar, glaze, or strawberry sprinkle, while specials lean creative or grown-up. (Perhaps you’ll find Boston cream, lavender, or lemon poppyseed.) Don’t come too late in the morning; they sell out fast.

Curated Fine Meats carries premium cuts of beef, veal, lamb, and pork—the kind of stuff you’d typically find in high-end steakhouses. But you won’t find the butcher in-house: The store operates like a meat boutique, and everything is pre-cut and vacuum-sealed. Make your picks, add whatever sauces and marinades call to you, and go.

Here, you'll find the best coffees in Sag Harbor, along with a pretty excellent breakfast sandwich. Come early before the lines. There’s a Jack’s in Amagansett and several outposts of in the city, too.

Culinary-themed retail experiences are a delicate art, and Bridgehampton’s specialty food emporium L’Épicuriste checks every box. Supremely giftable, gorgeously packaged jars of truffle sauce and flaky salt? Check. Pantry and picnic basket essentials? Check

Wishbone Farms is the gourmet food store we all wish for in our neighborhoods. The weekend boxes (filled with all the bites and sauces you need to rustle up a barbecue or breakfast spread at home) are a great fix if you have guests coming over. Self-described as a “market-to-fridge” concept, their little in-store café is packed with restaurant-quality prepared foods, baked goods, and excellent iced coffees. Images courtesy of Sean Zanni.

A lazy breakfast assembled at home and savored slowly is one of summer’s true pleasures. Order a dozen bagels plus schmear ahead of time (check their site for available times), and freeze what you're not using right away. If you’re hosting brunch, PopUp's sweet and savory schmears, along with their smoked salmon, whitefish salad, and trout roe, are sure to please any crowd.

At its heart, this slice of Long Island is a farming community; not taking advantage of the fresher-than-fresh produce would be a mistake. New York’s produce pop-up Alimentari Flâneur has gone back to its source with La Ferme Farmstand at Bhumi Farms. The idea behind the stand is to showcase fruits and vegetables you don’t see every day, things like barhi dates still on the vine. Expect vegan snacks from Dada Daily and regular appearances from partners like Scarr’s Pizza. Images courtesy of Sise Drummond.

If you’ve ever returned from Rome with a suitcase devoted entirely to Italianate tabletop accessories and tablecloths, Il Buco Vita is for you. The Il Buco group has expanded beyond Manhattan with a new restaurant in the Hamptons, alongside this café-meets-homeware mecca. Get going with an espresso from the cute café in the store doorway before loading your basket with glasses, trays, and ceramics from Italian producers, plus some classic treasures from John Derian.

We have a lot of time for Cook Space as a place to both learn new knife skills and decompress after long weeks. Spending an evening in its beautiful, airy Prospect Heights space preparing meals under the encouraging eye of the chef-teachers and getting to eat the spoils (minus the cleanup) is pretty high on our what-to-do-on-Thursday-nights list. The team is bringing their exceptional brand of culinary know-how to the North Fork this summer with a series of pop-ups that might include foraging along the bluffs, an immersive tutorial on cooking with liquors—brines, sauces, glazes—at the Lin Beach House, farm tours that end with feasts, and how-to-build-the-perfect-picnic workshops. Sign us up.