Beth Landman | August 11, 2014 | Food & Drink
Try all nine dishes on our food-centered summer bucket list before Labor Day.
The lobster tacos at Bostwick's taste even better than they look.
Hamptons’ culinary scene seems to get better each year. This season, chefs are presenting creative dishes made with the freshest ingredients—some even cultivating their own gardens. With only a few weekends left to enjoy it all, here are our top food picks to try before the season ends.
Don’t let the paper-plate service deter you; the food here is simple and artfully prepared. Sweet lobster meat is sautéed and tucked into house-made flour tortillas along with roasted corn salsa, shredded cabbage, cilantro, guacamole, and chipotle lime sauce. 277 Pantigo Road, East Hampton, 324-1111
A crunchy, ground-pistachio crust surrounds this melt-in-your-mouth Montauk fish, served over a crispy risotto cake with a creamy center. The dish is topped with a heavenly vanilla lobster sauce and plated with steamed asparagus. 313 Three Mile Harbor-Hog Creek Road, East Hampton, 324-7300
The impossibly thin, crisp wafer bread is grilled, then drizzled with olive oil, studded with sprigs of rosemary, and sprinkled with sea salt. It’s the perfect start or accompaniment to any meal. 56 Nugent St., Southampton, 377-3611
Have Fresh prepare you a vegan summer roll—or make it yourself.
Veggie hero Todd Jacobs makes the mother of all summer rolls by wrapping local romaine hearts, carrots, avocado, scallions, sprouts, and more in a collard green leaf dressed with tomato chipotle vegan aioli. 203 Bridgehampton Sag Harbor Turnpike, Bridgehampton, 537-4700
Gaze into the gardens outside this low-key spot as you dive into a bowl of grilled zucchini, broccoli, spinach, carrots, and whatever else is fresh that day—topped with sautéed mushroom and onions and served over red quinoa. 1615 Sag Harbor Bridgehampton Turnpike, Sag Harbor, 725-1045
This dinner salad presents an incredible contrast of flavors and textures. Seared salmon—which gets added depth from a pomegranate juice marinade and North African spices—sits on a bed of arugula, roasted butternut squash, haricot vert, and couscous, while mint and riata cool the palate. 66 Newtown Lane, East Hampton, 329-5377
Grilled figs sweeten up Sotto Sopra's crostini.
When grilled, small black figs are a particularly sweet topping for this warm crostini cut from French baguettes and served with a robiola and chèvre mix. To up the ante even further, the kitchen adds walnuts spiced with anise, cardamom, and chili flakes; sprinkles on an orange, olive-oil vinaigrette; and offers it up with prosciutto. 231 Main St., Amagansett, 267-3695
Fresh duck from Crescent Farm is stuffed with orange and thyme, then rubbed with coriander, cumin, fennel, mustard seed, and pepper before its cooked on a rotisserie to make the skin crisp and the meat juicy. It’s plated with a warm salad of frisee and fingerling potatoes. 39 Gann Road, East Hampton, 329-3663
This legendary, 45-day aged New York strip weights in at 32 oz. It’s cooked in infrared broilers that get super hot and produce an incredible char. Be sure to ask for Old Stove’s homemade whiskey-based steak sauce. 3516 Montauk Hwy., Sagaponack, 537-3300
PHOTOGRAPHY COURTESY OF ERIC STRIFFLER (BOSTWICK’S); FRESH; SOTTO SOPRA
May 26, 2017