Each summer season brings a bounty of new restaurants to the Hamptons. Here are three worth trying now.
Arbor, located at 240 Fort Pond Road in Montauk, just opened in the space formerly occupied by Ciao by the Beach.
Who’s behind it: Apollo Global Management co-founder Marc Rowan. Arbor’s Managing Director Steven Jauffrineau hails from New York’s La Goulue and Shelter Island hot spot Sunset Beach. Executive Chef Pierre Sudre developed the Mediterranean-style menu.
What to order: Raw bar selections such as the local clams and crab Dijonaise; the cucumber and watermelon salad with sea-bean, mint and yogurt is scrumptious and perfect for a hot summer day; small plates like the char-broiled oysters with blue cheese butter; and homemade pizzas such as the roasted pear, prosciutto, arugula and mozzarella combo.
For more information: Arbor currently serves dinner Wednesday through Sunday and lunch Friday through Sunday. For (631) 238-5430, 240 Fort Pond Road, Montauk. www.arbormontauk.com.
Union Cantina opens this weekend in Southampton’s Bowden Square, once the home to the legendary restaurant, Herb McCarthy’s.
Who’s Behind it: Ian Duke and David Hilty, owners of Southampton Social Club, have teamed up with Executive Chef Scott Kampf to create a modern Mexican eatery. Kampf, who has been featured on Iron Chefs of America, brings his “farm to table” cooking prowess to this new spot.
What to order: Castilla de Res Mole, a beef short rib with sweet local corn bread pudding, charred heirloom carrots, and mole sauce; and the Deconstructed Enchiladas. Wash down whatever you order with the restaurant’s new signature cocktail Cinnamon Sol, a mix of Don Julio Reposado, cinnamon, pineapple and fresh lime juices.
For more information: 631-377-3500; 40 Bowden Square, Southampton; www.unioncantina.net
Southampton Inn has a new in-house restaurant, Café Klyde, which is open for breakfast, lunch, and dinner throughout the season.
Who’s behind it: Dede Gotthelf, owner of the Southampton Inn, which just went through a revamp.
What to order: Locally sourced bass, that’s grilled and served with couscous, olives, roasted tomato, and black kale; the Hampton Clam Chowder; the Duck Ramen, and the Summer Salad, made with local greens, strawberries, feta cheese and shaved whole wheat. For dessert try the chocolate flourless Mini Cake with fresh raspberries. Beach lovers take note: Cafe Klyde will organize a clambake for you.