Hamptons Dining Dish: Bell & Anchor, Lobster Grille, La Fondita

Bell & Anchor oysters.
Bell & Anchor oysters. Photo credit: Stacy Dermont

From lobster and shrimp to fish tacos and clambakes, the Hamptons and the North Fork are a haven for seafood. Here is what’s new and what’s hot in East End dining.

The Bell & Anchor is hosting lobster night every Wednesday beginning at 5:30 p.m. It features a three-course menu including items such as homeport chowder; Caesar salad; shrimp and grits with pork belly; brandade, salt cod, potatoes and garlic; “old school” lobster garganelli with corn, basil and saffron cream; steamed 1 ½-pound lobster with haricots verts and fingerling potatoes; and butter-poached lobster claws with 7-ounce grilled filet mignon, haricots verts and fingerling potatoes; and a selection of varying desserts. 631-725-3400. bellandanchor.com

The Lobster Grille in Southampton is now serving dinner Thursday through Sunday, and serving lunch on the weekends. Appetizers include: Shinnecock fried calamari with wasabi crème, lemon and teriyaki-ginger glaze; the chilled sampler with chilled-half lobster, three clams, three oysters, three shrimp, red crab, lemon and dipping sauce; and nut-crusted Brie with apple chutney, caramel sauce and crostini. Steamed lobsters served with lemon, drawn butter, potato and vegetable du jour are available in 1 ¼, 2, 2 ½ and 3 pounds, along with single and twin baked tails. Entrées include: pan-roasted lemon-rosemary boneless half chicken with a pancetta-rosemary sauce; pan-seared Atlantic salmon, horseradish crusted with lemon-chive beurre blanc; the East End clambake, half-lobster, clams, mussels, shrimp, scallops, potato, corn and tomato with a white wine broth; and surf and turf, 8-ounce filet mignon wrapped in applewood bacon with a 5-ounce baked lobster tail or three stuffed shrimp. 631-283-1525. lobstergrilleinn.com

Claudio’s Clam Bar in Greenport is open for the 2014 season. The restaurant is serving lunch and dinner, Thursday through Tuesday, beginning at 11:30 a.m. Select menu items include: baked stuffed clams, Clam Bar’s bang bang shrimp, fish and chips, lobster mac ‘n’ cheese, blackened fish tacos, and lobster rolls. 631-477-1889. claudios.com

The masterminds behind Bostwick’s Chowder House in East Hampton are proud to announce their newest venture, Bostwick’s Clambakes & Catering Co. They are a full-service catering company for all occasions, with a commitment to quality service and innovative menus, based on with the freshest ingredients. Two different menus are available. The clambake menu includes items such as jumbo gulf shrimp, local steamed clams and PEI mussels, 1 ¼ lb. cold-water Maine lobster, and citrus-thyme grilled organic chicken. The surf and turf clambake menu includes seared Montauk Yellowfin tuna on a cucumber chip, 1 ¼ lb. cold-water Maine lobster, sliced beef tenderloin, and sweet corn on the cob. 631-324-1111. bostwickscatering.com.

La Fondita in East Hampton is celebrating Cinco de Mayo from Friday, May 2 to Sunday, May 4. Specials will be available all day and include: tamal de pollo en salsa verde, tamal filled with chicken in a green sauce covered with rice, whole black beans and a salad; pollo en mole rojo, chicken in a mole rojo served with rice, refried black beans and hand-press tortillas; pombazo de jamon, Portuguese bread dipped in red guajillo salsa with refried beans, ham, lettuce, queso fresco and crema; and boca negra, rich chocolate cake served with sweetened crema. 631-267-8800. lafondita.net


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