Hamptons best restaurants for summer 2025

Another season of Hamptons is here and smells good. Across East End, restaurants – both casual and club – are making their summer debuts and adding fragrance to the long mix of restaurants, cafes and bars that are South Fork’s social centers.

Expect burgers, “billionaire bacon” and seafood loads.

Ready to dig into the eastern edge? Here’s a look at the younger restaurants and menus from Westhampton in Montak.

Ocean Club | 32 Star Island Road, Montauk

Mass property, Carl Fisher designed Star Island, which is home to the last repetition of the Montuk yacht club has seen many changes in recent years. She went from a good and somewhat dated place with a five -star escape owned by Gurney.

Now, Sans Gurney’s, is going strong under new ownership as the biggest luxury-Marina resort in Hamptons. The resort gave his 4500-square-meter ocean restaurant a complete intestinal renovation-adding an open kitchen and a new menu by Chef Jarad McCarroll. Heavyni heavy for crustaceans (you are welcome): there is a caesar lobster salad, lobster pasta served in an aromatic soup and, of course, a lobster roll made with Mayo lemongrass and on top with fresh onions.

Need some ground with your browsing? Chef is curating the main steak like Picanha, New York Strip and Tenderloin. Water views are compliments.

Fēniks | 75 Jobs Lane, Southampton

Chef Douglas Gulija and cousin Skip Norsic are bringing a taste of the Adriatic to the eastern end this summer with Fēnik. Since June, the new restaurant, all year round (called for Croatian Phoenix Spelling) will operate from Village Southampton space previously occupied by Le Chef.

After a complete reno, the two -story atrium of the historic building now sports an exclusive counter of eight courses, a dining room A la Carte and a cocktail lounge. The menus are inspired by the Croatian roots of Gulija and Norsic, as well as local ingredients and nearly three -decade Gulija mandate at Southampton’s Plaza Cafe.

Expect items of the center of the sea as local black sea bass with Udon foil; Wild catsmo salmon with Pancake Pea Spring, Vodka Fraiche and Wasabi Tobiko cream; And even Peconic Escargot with green grass risotto, garlic ducks “snow” and snail caviar (on the chef). Nazdravlje!

Shuck truck | Wherever you are; 2025 MONTAUK HWY., Amagansett

Amagansett Clam grass is so close to a Hamptons dining institution as it takes, with 44 seasons under its shell (Ahem). Now it is coming for you with a real pearl of a pearl: a removable raw grass service, named by Shuck truck.

After a grueling hunt for such a cute vehicle as they are, owners Kelly and John Piccinnini marked a 1966 Citroen H van of Golden Standard for high-end food trucks. Target at big and small private events, Piccinninis will fix a menu in your needs and offer molluscs and sea gossip, shrimp cocktails, plus wines, sprots and cocktails in your future soiree.

Okay okay to be shellfish.

Artie in Hamptons | 203 BridgeHampton-Sag Harbor Turbour Turbour, BridgeHampton

Last season, the star chef Michelin Joe Isidori opened the new restaurant “Old School” Red Sauce Arthur & Sons in Bridgehampton. This season, the chicken and meatballs are back, but with a delicious small addition called Artie in Hamptons.

A spin-offs of Artie’s back room Isidori, grass and lounge on Murray Hill, the new menu is about classic burgers. Late Burgery is a bent tower of American cheese, special sauce and pickles, while the Artie Burger is decorated in Provolo, Special Saals and Cherry Peppers. French fried rings and onion rings? They also come with special sauce.

Cut all that fat with a margarites of acid-gold, strawberry or spicy watermelon-while a bag mixed with well-felt music puts mood.

Wayan & Ma • Dé | 313 Three Mile Harbor Hog Creek Road, East Hampton

This summer, EHP Resort & Marina is adding a second water restaurant to its widespread 9 hectare property from the restaurants of Cédric city and Ochi vongerichten. You probably already noticed the name and, yes, the top toques Jean-Georges vongerichten is the Pope of Cedric.

The man and woman’s team is after Wayan in Nolita (name given to the firstborn baby in Balinese culture) and MA • Dé in Soho (Balinese for “Second Born”). Their residence in East End will have an Indonesian-French tariff set up by those restaurants with a water bend. At sunset over three mile Harbor, they will serve seafood with lime mignonettes, popcorn shrimp with Sambal Oelek and a warm balinery lobster.

Once the lights fall down, dinner dishes will include fried crab rice with kerupuk and cilantro; Full black sea bass with sampal tomatoes; And peel noodles with black pepper butter and Thai basil.

Now as you say “Eat, Pray, Love” in French?

Swifty’s | 74 James Lane, East Hampton

Nine years have passed since the Cafe Society, Swifty’s, served its latest meat verts and haaricots on the upper side of the birth. But when a restaurant is good and its regulations include names like Michael Kors and Aerin Lauder, sometimes it takes a second, even third life.

Three years after the closure of her location in Lexington, the restaurant, backed by the aluminum of Mortimer’s Alum Robert Caravaggi, reopened at the Colony Hotel in Palm Beach, where she continued to serve the same Chummy clientele. Now, I am following its Primo clients in their summer tracking. Swifty’s will replace Sartiano in Hedges Inn in East Hampton, who left the locals with its environment, Eh… Obstreferous.

The new restaurant is serving a similar Clubby Classics menu – we are thinking that they can cook you some billionaire bacon, caramelized in brown sugar if you ask beautifully.

Gigi’s Montauk | 290 Old Montauk Hwy., Montauk

Gurney’s Montauk Resort & Seawater Spa is cooking with gas. This season, the famous favorite Hideway is debuting in a fresh flag dining room to replace Scarpetta – Gigi’s Montauk – along with a new cafe and a cocktail lounge, opening June 16th.

Executive chef Justin Lee, once of Mina Group, and executive chef de Kuba Danso, a Gurney veterinarian, are behind the new concept: a family -style dishes menu like angry lobster (1.5 pounds thrown in Smoky, Sucky Salco Roll Sushi Fresh Shallots).

Designeda designed as a social phase with 4,000 square meters of elbow room for 120 guests inside and 110 in the Spanish courtyard. Come to see someone you know – and everyone you want to know.