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A photo tent, similar to the one used by Joel Sartore in his work, on view at the National Geographic Photo Ark exhibition installed at the Southampton Arts Center. ANNETTE HINKLE
Choosing a restaurant to eat at on the East End can be a daunting task. Fortunately, readers can turn to Arts & Living for coverage of a variety of restaurants in a different town each week. This week, we learned about what East Quogue restaurants have to offer in the way of most popular, chef’s favorite and signature dishes.
Most Popular: Clams in white/red sauce; entrée; $24.95.
Chef’s Favorite: Seafood Summer Platter; entrée; $24.95.
Signature: Mussels in Red Sauce; entrée; $19.95.
Making its debut this summer season is the return of a familiar former East Quogue restaurant, now with an updated modern flare. Owner Stephen Alegria said he hopes to follow in his parents’ footsteps and reproduce the success of their version of La Lanterna found at the same location during the 1980s.
Although it has been open only a few weeks, La Lanterna has already established its standout dishes. The simplicity of clams in either white or red sauce and served over linguini has already become a popular choice, according to Mr. Alegria.
“The clams are local and not only cooked to order, but cooked to perfection,” he said. “You know, just good, wholesome clams.”
As for the chef’s favorite, a medley of shrimp, muscles and calamari marinated in white wine and garlic makes up the Seafood Summer Platter. The dish is served cold, and according to Mr. Alegria, it’s not something you often find here in the Hamptons.
“If you really love seafood, you will really love this dish,” he said. “Something like this is found more often in the Caribbean, not around here.”
The Mussels in Red Sauce, the signature dish, is another simply made entrée, Mr. Alegria said. The mussels are served over linguini with the restaurant’s house marinara and is one of the menu items that hasn’t changed since the days of the original La Lanterna.
“This dish was their bread and butter back then,” Mr. Algeria said. “I had to bring it back because it was so popular then and it is already popular now.”
Most Popular: Pla Lard Prik (Crispy Whole Snapper); entrée; $27.
Chef’s Favorite: Neptune’s Basket; entrée; $20.
Signature: Sashimi Deluxe; entrée; market price.
Tony’s Asian Fusion may be the only restaurant in East Quogue that offers its customers a whole snapper as an entrée, owner Tony Liu said.
“That’s why it is the most popular,” he explained. “They can’t find it anywhere else and it’s enough for two people to share.”
Deep fried and topped with a hot, spicy chili sauce, the snapper is fully intact from head to tail and served with a mixed vegetable.
Neptune’s Basket is made up of San Ambrose jumbo shrimp, giant sea scallops, lobster and crab meat surrounded by snow peas, mushrooms and fresh red peppers in a white sauce. The dish is served in an edible crispy noodle basket.
“It’s a beautiful display,” Mr. Liu said. “That’s why the chef loves making it and it tastes great too.”
Representing the sushi menu is Asian Fusion’s Sashimi Deluxe Platter, which features a variety of 18 pieces of raw fish, depending on what is freshest that day, according to Mr. Liu.
“Customers come here for this dish because of how fresh it is,” he said. “They know it will be good, no matter what.”
M
ost Popular: Yellowfin Tuna Tartare; appetizer; $19.
Chef’s Favorite: Grilled Octopus; appetizer; $16.
Signature: Butter Poached Lobster; entrée; $41.
The Tuna Tartare is one of those dishes that Stone Creek’s owner and chef Christian Mir said he just can’t seem to take off the menu.
“It has never been changed in 15 years of business,” he said. “I’ve tried, but people complain.”
The yellowfin is tossed with ginger, soy sauce and chives and topped with wasabi caviar.
“It’s so fresh this time of year and because of the combination of flavors it has always been a hit,” Mr. Mir said.
According to Mr. Mir, octopus is very difficult to cook correctly but over the years he says he has perfected it.
“A lot of it depends on where the octopus is coming from,” he said. “I’ve found that octopus from the waters of Spain and Portugal is always better.”
The appetizer is grilled to be slightly charred and served with warm fingerling potatoes, roasted yellow tomatoes and chick peas.
“People are always surprised at how tender it is,” Mr. Mir said. “Because a lot of times, octopus is very chewy and tough but I’ve received nothing but positive commentary.”
Mr. Mir’s Butter Poached Lobster is local and has been a hit since its inception about six years ago, he reported. The dish has a Thai influence and is paired with coconut, lemongrass and fricassee of cremini and shiitake mushrooms.
“The combination of coconut and lemongrass produces this very rich flavor,” Mr. Mir said. “I’m French, but this is not just a French restaurant, I am inspired by many different styles.”
Most Popular: Cowboy Steak; entrée; $19.
Chef’s Favorite: Tacos; appetizer; $3 to $5.
Signature: Brisket; entrée; $16.
“If it can satisfy a cowboy, it can satisfy anyone,” New Moon’s owner and chef, Shana Campsey, joked about New Moon’s ever-popular Cowboy Steak entrée.
The hanger steak is rubbed with dry spice, grilled and sliced. Fajita-flavored onions and peppers are placed on top and pepper jack cheese is melted on top of that. The steaks are served with mashed potatoes and the freshest sautéed vegetables and the dish always pleases New Moon’s customers with a big appetite, according to Ms. Campsey.
After spending time down in Texas, Ms. Campsey said she found herself inspired by the variety of taco options there and since then, she has been playing around with all different kinds of taco appetizers for the menu.
She said her current favorite is a beer-battered avocado taco—a flour tortilla with lettuce, cheese and avocado covered in cornflour beer batter.
“It’s a great snack,” Ms. Campsey said. “Sit at the bar and have a beer and a taco.”
New Moon is most known for its barbecue dishes, according to Mrs. Campsey. The restaurant’s brisket is dry rubbed and smoked for eight hours and has a mesquite barbecue flavor, she said, adding that it’s served with beans, local corn and potato salad.
“Like a summertime picnic!” she enthused.
Most Popular: Lobster Bake; entrée; $27.95.
Chef’s Favorite: Butter Poached Lobster; entrée; $37.95.
Signature: Ginger Marinated Jumbo Shrimp; entrée; $34.95.
Docker’s Lobster Bake nights offer “a little bit of everything,” according to Executive Chef Scott A. Hastings. Lobster, shrimp, muscles, steamers and clams are all steamed in a white wine broth with butter and lots of lemon. The bake also includes corn on the cob, potatoes and a chopped salad.
“It’s popular because there’s such a variety of seafood,” Mr. Hastings said. “It’s perfect when you can’t decide what to have. There is a plethora of goodies for everyone.”
The chef’s favorite dish is his own version of Butter Poached Lobster. The trick is to add a bit of vinegar for every gallon of water so the lobster doesn’t get tough, the chef explained.
The lobster is served with marscapone-enriched orzo, asparagus spears, coral oil and Parmesan crisp.
“There’s such a variety of flavors,” said Mr. Hastings. “You have the rich buttery lobster, the salty Parmesan and the smoky asparagus from the grill.”
Docker’s Jumbo Shrimp are marinated in a ginger dressing, grilled and served with wasabi-infused Israeli couscous, baby bok choy and a papaya, mango, red pepper salsa.
“These are the biggest shrimp you’ve ever laid your eyes on,” Mr. Hastings said. “It’s always half pound of shrimp and it’s pure deliciousness.”
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