One of LI's most highly acclaimed restaurants, Louis XVI boasts a waitstaff dressed to the nines, opulent decor reminiscent of a French palace, and breathtaking views of the Great South Bay. First courses include canape of sautéed duck foie gras and hand-cut yellow fin tartare; main courses range from roasted, farm-raised Moulard duck breast with black truffle mashed potatoes to Wellington of venison with wild mushroom duxelles and morel sauce. A prix fixe Sunday brunch offers an array of tempting delicacies from brioche French toast to braised pulled suckling pig. Reservations are a must.
Suffolk County's southern shore boasts a number of upscale restaurants, but few can be spoken about in the same breath as this sophisticated steakhouse. The setting itself is stunning: a restored bank building with white columns and a dining room with 32-foot ceilings, elegantly decorated with historical photos and Art Deco friezes. What's more, the bank's old walk-in vault now holds wines rather than money. What does your currency buy at Tellers? Fine American cuisine with an emphasis on local seafood and steaks – like steak au poivre, chateaubriand, Tellers Delmonico, live Maine lobster, and Long Island duckling. Reservations are a must.
Contrary to what you may have read in Sunday school, all is not lost in Babylon. Its saving grace, in this instance, is sushi. Inside this inventive little eatery, the chefs are not afraid to experiment. This fact becomes apparent when you glance at the menu, which features colorfully-named items like the UFO Roll and the McRoll (don't worry, fastfood naysayers, it's made with mackerel!). Seating is limited, so it's best to arrive early, especially on weekends.
Winner of numerous accolades, including recognition from DiRoNA and "Wine Spectator," this Oyster Bay stalwart never fails to hit its mark. Friday and Saturday night's prix fixe dinners also prove incredibly popular. Featured main courses cover a wide range of temptations and include grilled free-range chicken with potato gnocchi and wild mushroom ragout, honey-roasted duck breast with potato puree and golden raisin compote, and seared yellow fin tuna with wasabi crème fraîche. Reservations are a must.
ENE, as regulars call it, has a status as one of Montauk's more fashionable eateries. Sleek, Eastern-influenced decor is punctuated by stained woods, earth tones, and a heavy reliance on geometric shapes, from rectangular archways and windows to curved booths and tables. A word to the wise: when you call for reservations, request a table overlooking the water – views are nothing short of stunning. Among the alluring dinner entrees are pan-roasted Alaskan halibut with yuzu truffle sauce, wok-roasted sea scallops with citrus soy sauce, and rosemary-ginger grilled porterhouse with tempura onion rings. If you arrive early, cool your heels in the comfortable bar area.
Located in the former Ambassador Inn, this elegant French-Med restaurant features the cuisine of owner-chef Christian Mir, once the Executive Sous-chef at Tavern on the Green. Fresh fish and seafood highlight the menu, and each entree is paired with an array of fresh herbs and seasonal vegetables – for example, pan-seared flounder with leeks, asparagus, and lemon beurre blanc or braised Montauk lobster with lemon grass-basil broth. A word to the wise: don't overdo dinner, because homemade desserts are not to be missed. Reservations are suggested, especially on weekends.
You couldn't ask for a more tranquil setting than the one this contemporary Italian-Mediterranean eatery boasts. Overlooking the lapping waters of Fort Pond, it features large picture windows and an herb and flower garden. Sunsets as seen from the restaurant (wine glass in hand, of course) are particularly stunning. Family-style service makes Harvest a terrific place for large groups, and the kitchen does its part to ensure that even the heartiest appetites are sated. Menu items range from grilled pizzas with gorgonzola, sausage, broccoli, and tomato to main dishes like pan-seared swordfish with spinach and beurre blanc or lamb T-bone with polenta and escarole.