The Hamptons restaurants
As droves of Manhattan's boldface names overrun the Hamptons' tiny seaside hamlets each summer, some restaurants become known more for banquette-dancing than quality cooking. Expect plenty of celebrity sightings at this year's hot-spot restaurants as well as at perennial favorites such as Nick & Toni's. But alongside the trendy boîtes, low-key seafood shacks, and blue-blood haunts, many East End eateries are setting a different trend. As eating locally has become a national craze, chefs here have highlighted the bounty of nearby farms and sea: springtime asparagus and rhubarb, locally raised Iacono Farm chicken, summer's cucumbers and tomatoes, and fall's plump squash, plus fresh-caught flounder, local littleneck clams, Montauk lobster, bluepoint oysters, and scallops from Peconic Bay. Wines from the North Fork's many vineyards—along with bottlings from the few South Fork wineries—perfectly complement the homegrown cuisine.
Notable recent restaurant openings include a Southampton outpost of Nobu at the new Capri hotel; also in Southampton, popular Hamptons restaurateurs David Loewenberg and Kirk Basnight unveiled Little Red, a casual counterpart to their well-trafficked Red/Bar Brasserie. In Montauk, ceviche specialist Todd Mitgang serves up modern seafood and summery cocktails at South Edison; meanwhile, the gentrifying surf hamlet's party crowd has descended on the seafood-oriented kitchen at the new Ruschmeyer's hotel.