Try the Burnt Reynolds, with its orange-infused Scotch base, at Almond.
The 1770 House
Restaurant manager and wine director Michael Cohen suggests ordering the meatloaf: “Ina Garten said it was the best thing she ever ate!” The drink list includes 19 single malt and blended Scotches, but Cohen recommends The Macallan 18—“it definitely has a sweeter, more caramel-y flavor profile.” 143 Main St., East Hampton, 324-1770
Almond
This Bridgehampton boîte offers a Scotch list that includes 16 of the very best. For an after-dinner drink with a twist, co-owner Eric Lemonides recommends the Burnt Reynolds, made with orange-infused Scotch, house-smoked local honey, and triple sec. 1 Ocean Road, Bridgehampton, 537-5665
The American Hotel Restaurant
Renowned for its exceptional wine list, this French-focused restaurant also offers a lengthy menu of 25 Scotches. Bartender Vinnie Rom prefers Old Masters—a very small batch of single malt—for a special occasion, or the Springbank 15- or 21-year-old, which he says pairs well with the cigars sold by the restaurant. 49 Main St., Sag Harbor, 725-3535
Andrra
This just-opened restaurant in East Hampton specializes in Mediterranean cuisine and a very well-curated Scotch list, including Oban 14, Talisker 10, and Laphroaig 10, which can be paired with sweet treats like the flourless chocolate cake with mint crème anglaise and raspberries. 39 Gann Road, East Hampton, 329-3663.
Bobby Van’s
From clams casino to a porterhouse steak, when it comes to classic American dining, Bobby Van’s is among the very best. The Scotch selection is equally traditional, with Johnnie Walker among the most popular choices. 2393 Montauk Hwy., Bridgehampton, 537-0590
Fresno
Diners at this East Hampton eatery can enjoy pan-seared Scottish salmon with couscous from executive chef Gretchen Menser’s sublime European menu; pair it with any of a dozen single malt and blended Scotches, including Johnnie Walker, The Macallan, and Old Masters. 8 Fresno Pl., East Hampton, 324-8700
The Living Room
While this slow-food-focused restaurant at c/o The Maidstone offers a nice selection of traditional Scotches, it also boasts a Swedish version called Mackmyra, the backbone of a cocktail dubbed the Swedish Storm: elderflower syrup infused with fresh ginger, muddled lemons, and Angostura bitters, all shaken with the Mackmyra and served in a rocks glass with a little soda. “It’s really refreshing in the sun,” says manager Douglas Sheehan. 207 Main St., East Hampton, 324-5006
Nick & Toni’s
“We tend to carry lesser-known Scotches—a slightly left-of-center selection,” says assistant general manager David Armour, a native Scotsman himself. “I like the Ardbeg Corryvreckan, a special, celebratory vintage offered by the well-known Islay producer. It’s a smoky, peaty, salty, full-bodied malt.”
136 N. Main St., East Hampton, 324-3550
The Palm
This East Hampton steak house expands its Scotch offerings to approximately a dozen in the summer. Of the seasonal additions, “my personal favorite is the Lagavulin 16-year-old,” says assistant general manager and director of wine Andrew Tobin. “It’s got a great flavor that’s a little bit smoky.” 94 Main St., East Hampton, 324-0411
Red Bar Brasserie
This chic New American–French eatery in Southampton features decadent dishes like homemade terrine de fois gras and the “crackling skin” pork shank, excellent accompaniments for its selection of a dozen top-shelf Scotches, including Murray McDavid Bowmore 1995. 210 Hampton Road, Southampton, 283-0704
