Concierge.com's insider take:

In 2006 (after 25 years in business), this perennial favorite moved from a location near the East Hampton train station to a renovated farmhouse with a screened-in patio on the road to Amagansett. The digs may be old, but the renovation—brown leather banquettes and a black marble bar—is thoroughly modern. Executive chef Andrew Engle, formerly chef de cuisine at Manhattan's Oceana, is a longtime believer in the environmental and culinary advantages of sustainable cuisine, and he carefully selects local ingredients to include in his fresh, flavorful New American menu. Sweet peas from Satur Farms in Cutchogue and ricotta cheese are tucked into ravioli, freshly shucked Pipes Cove oysters are served on the half shell, and chicken from East Hampton's Iacono Farm comes with garlicky mashed potatoes and seasonal vegetables. Legions of fans wouldn't have it any other way.

Open daily 5:30 to 11 pm.