A SOUTH FORK IN THE ROAD

DINE, SLUMBER AND SPLURGE IN THE HAMPTONS

East Hampton

Asyou drive east along Route 27, you know you’re entering East Hampton as you pass the large and beautiful Georgica Pond. Also known as Main Steet, the route is lined with historical inns, a bounty of boutiques, top notch restaurants and, of course, a landmark windmill or two.

Rita Cantina

Located in Springs, this modern Mexican cantina features the cuisine of the renowned chef Eric Miller, known for his prior successful restaurants, including Bay Kitchen Bar. His partners Adam Miller, who is behind Rita Cantina’s creative and mindfully curated bar program, and Marc Miller, who handles operations, complete the Miller family dream team.

Designed and custom built by Adam Miller, the space itself is resplendent with Oaxacan textiles and vibrant pieces of pottery creating its authentic vibe. The indoor dining room features an inviting bar and dining tables leading directly to a back patio with lush plants and white picnic tables sitting on a bed of sand and beneath a canopy of yellow-and-white striped umbrellas. This array has you whooshed off to a Mexican resort beach.

Rita Cantina’s menu pays homage to Mexican cuisine with an emphasis on local offerings, straight from local farms and waters of Gardiner’s Bay and beyond. With a menu that features a range of ceviches, quesadillas, tacos, slow-cooked dishes, and large plates, every palate can be satisfied. Signature dishes, such as the local littleneck clams with chorizo, serrano and tecate or the seafood ceviche with fluke, scallop, squid, shrimp, habanero and pomegranate, are winning choices among others. Large plates, such as the local market catch — whole fish roasted with citrus — is both aesthetically pleasing and flavorful. Why not pair this with a refreshing cocktail mixed with tequila or mezcal, such as the horchata colada with rum blend, house made and dairy-free horchata and pineapple. Frozen and original margaritas hit the spot anytime. Tres leches cake with strawberries and passion fruit complete the meal with flair.

EHP RESORT & MARINA

This Hamptons landmark underwent a multi-milliondollar transformation and reopened as EHP Resort & Marina. Featuring a contemporary Mediterranean vibe, this sprawling waterfront property offers open-air dining, private accommodations, curated activities, and more. Historic exteriors blended with contemporary interiors make for stylish and comfortable cottages and suites. Most suites and cottages feature private balconies, backyards or decks, spacious living areas, and a fully equipped wet-bar or kitchenette. Resort amenities and activities include a tennis court, a swimming pool, a state-of-theart fitness center, complimentary bikes for venturing out, and a wellness-fitness calendar with classes such as yoga.

Helmed by the executive chef Dane Sayles, EHP offers three unique eateries. Sí Sí’s signature paella, roasted striped bass or the bucatini verde with lobster are popular choices among so many other dishes. Sunset Harbor offers a range of shareable seafood dishes and its popular sushi rolls. Buongiorno, the resort’s Italian bakery and espresso bar, offers a variety of light morning bites and rich select coffees, with an ample stock of imported Italian goods for purchase. With two full-service marinas, EHP accommodates the yachting community. EHP’s marina located on Three Mile Harbor accommodates boats from 25 to 120 feet across 58 slips, with professional dockhands in season to assist. Shagwong Marina, about a half mile from EHP, accommodates boats from 25 to 45 feet across 40 slips, with professional dockhands on staff in season as well. Exclusive membership packages allow for added amenities throughout the summer season.

El Turco

El Turco is located close to the heart of East Hampton and offers a unique dining experience. Every aspect of each course is rooted in authentic Turkish ingredients and flavor notes. The dishes are presented with wine pairings and cocktails to further elevate the dining experience. An eclectic range of live entertainment and curated music are featured during dinner.

El Turco has proudly created a chef’s tasting experience of Turkish food showcasing the grand tastes and traditional expressions of the rich cultural heritage mixed with a contemporary nod to bold flavors. Each dish on the menu is based on classic Turkish recipes, reimagined by the culinary team led by its executive chef, Guney, with dishes originating from areas throughout Turkey, including its Aegean, Anatolian, and Mediterranean regions. Dishes include pilaki or classic mains such as alinazik kebab, a smoked puréed eggplant topped with cubes of sautéed lamb. The menu also features a variety of summer salads and small plates, such as manti, beef dumplings topped with garlic yogurt, sumac, and dry mint. Additionally, El Turco Catering offers traditional Turkish cuisine for delivery or take-out. Chef Meze offers sublime menus and white-glove service for all types of local parties and affairs.

BOSTWICK’S CHOWDER HOUSE

Some things are better left just as they always have been. Bostwick’s in East Hampton is a perfect example of this as its classic and very popular menu has returned this season, with favorites such as baked stuffed clams, seared tuna seaweed salad, pickled ginger, and spicy Asian and wasabi sauces or the beloved raw bar sampler, served in its simple perfection, featuring three oysters, three clams, and three shrimp with cocktail sauce. Homemade chowders and soups, such as the lobster bisque, continue to be hits. Local fluke Milanese sautéed with a panko crust and topped with baby arugula, tomatoes, and onions, tossed with lemon vinaigrette is fresh and inventive.

Sautéed crab cakes with remoulade sauce, vegetables, and rice or a potato is consistently delicious. Tuna poke bowl with rice and a flavorful mango salsa, edamame, cucumbers, pickled ginger, wasabi cucumber sauce, and sesame seeds surpasses the ordinary poke bowl.

The Millhouse Inn

This boutique destination inn is open year-round, with 10 rooms and suites, each beautifully designed, some with a fireplace. Prepare to soak in a clawfoot tub and take in the faint occasional sound of a train passing through the region, an unexpected charming lullaby. Mornings here are about breakfast, as the menu offers a variety of tasty and inventive choices. A signature dish is blueberry pancakes, fluffy and dusted with powdered sugar and cinnamon. A new lunch menu item along with other sandwich choices is the pair of Montauk lobster salad rolls served with a salad of heirloom tomatoes and baby greens with a sherry vinaigrette. Coffee and teas are offered with great pride and expertise. Enjoy anything from an English breakfast tea to an extra strong and rich cup of Baby’s la tasse Cajun coffee. The coffee menu playfully invites you to “watch your spoon stand up all on its own.”

MOBY’S

Located in a meticulously restored home circa 1880 on the stretch of Highway 27 that leads to Montauk, Moby’s returns for its 11th season. Moby’s features a coastal Italian menu with such treats as its signature wood-fired pizza, pasta, seafood and seasonal vegetable dishes, along with casual daytime fare. At the helm of the bar program this season is Nathalie Durrieu, a native of France who’s a veteran of such New York City favorites as Katana Kitten and Mister Paradise. Nathalie is excited to feature mixologist-worthy and refreshing cocktails and a weekday Happy Hour to start the dining and sipping.