The Hamptons’ best restaurants are using the freshest seafood.
The lobster roll at Oakland’s Restaurant.
Bay Kitchen Bar
“The local Springs residents in particular have said how happy they are to have this kind of seafood restaurant right in their backyard,” says chef and owner Eric Miller of the restaurant that opened Memorial Day. “We are so thrilled to be appreciated. I’ve learned that if you are particular and establish good relationships with your purveyors, you can get the freshest and best seafood possible daily.” 39 Gann Road, East Hampton, 329-3663
“We fly in fresh ahi tuna from Hawaii almost daily,” says manager Duane Doxy. “It’s grade A number 1 and makes for an awesome tartare, sushi, or poke.” Dockers takes an experienced and detail-driven approach to sourcing its seafood, which it gets from local fishermen, as well as purveyors from the eastern seaboard, Nova Scotia, and Pacific Rim. “We hand-select every piece of seafood and only deal with reputable fishmongers,” adds Doxy. 94 Dune Road, East Quogue, 653-0653
East Hampton Point
The Risotto di Mare, using ingredients sourced from Montauk and Peconic Bay, is this summer’s standout dish. “We sauté fresh garlic and shallots, add the mussels, calamari, and shrimp; deglaze with a dry local Pinot Blanc; and then add saffron-infused seafood fumé,” says consulting chef Robert Janesh. A touch of spicy chili oil rounds out the flavors. 295 Three Mile Harbor Hog Creek Road, East Hampton, 329-2800
Baked stuffed clams, butterflied fantail shrimp, and a blackened yellowfin tuna steak are some of the fresh offerings at this Montauk staple, which names dishes according to where the ingredients are sourced, such as the Block Island swordfish, which is prepared simply with almond pesto and lemon vinaigrette. 500 West Lake Dr., Montauk, 668-5330
The Lobster Roll Restaurant
Next year marks the 50th anniversary of the Amagansett mainstay that’s known for its namesake dish. Along with the classic cold salad roll, the hot roll features claw and knuckle meat drawn in butter. Other offerings include hearty favorites like the popular puffers, “blowfish in sweet mild fish tempura batter and fried to perfection,” says co-owner Andrea Anthony. 1980 Montauk Hwy., Amagansett, 267-3740
Nestled between the Atlantic Ocean and Shinnecock Bay, the outdoor tiki bar and wraparound deck overlook the water on all sides. Enjoy ocean-fresh dishes like the popular tuna crudo— fresh local tuna served over watermelon radish and shaved cucumber with a hot cherry pepper and pistachio topping. There is also live music at the outside bar five nights a week. 365 Dune Road, Hampton Bays, 728-6900
From the culinary team behind The Smile in Manhattan and chef Roy Wohlars, Ruschmeyer’s delivers simple seafood dishes made from fresh local ingredients. Start with the smoked bluefish salad with crème fraîche, radish, and dill, before tucking into the spagettini of crab, mint, chili, and breadcrumbs. Follow dinner with a drink in The Magic Garden, a sparkling alfresco space with picnic tables, fire pits, and hammocks. 161 Second House Road, Montauk, 668-2877
Seawater Grill at Gurney’s
Jennifer Oz LeRoy has taken over the revamped restaurants at this stylish resort and brought in ex-Georgica chef Seth Levine, who adds modern twists to classics like the oysters Rockefeller fritters (bacon-and-spinach-wrapped Montauk Pearl oysters, fritter-battered with béchamel dip) and Montauk fluke crudo, which comes with micro fennel, crispy shallots, watermelon raddish, and drizzles of grapefruit-infused olive oil. 290 Old Montauk Hwy., Montauk, 668-2345