Dinner Plans: Surf and Turf at The Bell & Anchor
June 21, 2012 | East End Eats
The Bell & Anchor
From David Loewenberg and Sam McCleland, the powerhouse team behind The Beacon, The Bell & Anchor is Sag Harbor’s newest hot spot. The waterfront venue, decorated by David’s wife Sarah, is elegantly masculine, with plank flooring, sturdy wooden tables, maritime accents, and cozy lighting perfect for canoodling over a romantic dinner. Executive chef McCleland’s surf and turf menu includes a full raw bar with shellfish plateaus, creative small plates, salads, and signature seafood entrées.
Raw oyster and clam plate
Appetizers and salads include salt cod brandade; smoked duck tacos with spicy hoisin jam; baked oysters with lump crabmeat and citrus beurre blanc; and chickpea salad with grilled octopus, preserved lemon, and arugula. Lobster comes in multiple persuasions: lobster cobb salad; “old-school” lobster mafaldine with corn, basil, and saffron cream; and lobster thermidor baked with mustard, Cognac, and Gruyère. For dessert, try the classic float with an anchor-shaped cookie or the rich brownie with coffee ice cream.
Full-time East End residents and homeowners will be happy to hear that the restaurant, which serves dinner Tuesday through Sunday, beginning at 5:30 PM, will be open year-round. 3253 Noyac Road, Sag Harbor, 631-725-3400
—LEYLA MARCHETTO
PHOTOGRAPHY BY TARA BERKOSKI (OYSTERS)
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