Dining Out Noyak - 27 East

Food & Drink

Food & Drink / 1390243

Dining Out Noyak

Number of images 3 Photos
The Cioppino at The Bell & Anchor. ALEX GOETZFRIED

The Cioppino at The Bell & Anchor. ALEX GOETZFRIED

The Cioppino at The Bell & Anchor. ALEX GOETZFRIED

The Cioppino at The Bell & Anchor. ALEX GOETZFRIED

The Cioppino at The Bell & Anchor. ALEX GOETZFRIED

The Cioppino at The Bell & Anchor. ALEX GOETZFRIED


Dining Out

  • Publication: Food & Drink
  • Published on: Aug 5, 2013

Scattered along winding Noyac Road is a surprising number of hidden gems whose menus would whet the appetite of any gastronome. This week Arts & Living stopped in at The Bell & Anchor to see what’s on the menu at the dockside seafood eatery.

The Bell & Anchor



Most Popular: Steamed 1½ Pound Lobster; $42

Signature: Lobster Thermidor; $50

Chef’s Favorite: Cioppino; $31

The Bell & Anchor opened in May 2012, to fill the void of not being able to get a good steamed lobster outside of Montauk, chef and partner Sam McCleland said last week while sitting at a window overlooking the marina.

Mr. McCleland and his partner, David Loewenberg, also own the seasonal Beacon restaurant in Sag Harbor, but they opened The Bell & Anchor to be a year-round venture, he reported. Mr. McCleland is the executive chef in charge of both restaurants, and David Liszanckie is the chef in charge of day-to-day operations at The Bell & Anchor.

“It’s been great, really good, a wonderful, wonderful first year,” Mr. McCleland said. “We wanted something to do in the winter, we thought ‘great seafood, serve steamed lobster,’ it’s been awesome.”

Mr. McCleland went to culinary school at Johnson & Wales University when the school had a campus in Charleston, South Carolina. After 12 years in the business, he quit to start a window washing business but the chef realized that wasn’t for him and he missed the camaraderie in the kitchen. In the mid 1990s he returned to the stove and never looked back.

At The Bell & Anchor, diners will find a fresh, local, seafood-driven menu, as well as daily specials of fresh fish and local produce. Mr. McCleland wanted a well-rounded menu so there is also a nice selection of meats too.

The fan favorite, not surprisingly, is the Steamed Lobster. A 1½ pound lobster is cooked in a steamer and served with corn pudding and fingerling potatoes.

“We are seafood oriented out here, surrounded by the sea,” the restaurateur said. “We didn’t want to have to drive to Montauk for a good lobster so we bought a steamer.”

The signature dish is the Lobster Thermidor, which is a traditional dish. It’s not on the menu, but is run frequently as a special.

“We steam it, chop up the lobster, mix it with a Mornay sauce, made with cream and brandy, stuff it back in the lobster and bake it,” the chef said. “It’s a very rich dish—not many people are doing it here, we get a lot of compliments on it.”

Mr. McCleland’s favorite dish on the menu is the Cioppino. It is like a fish stew and consists of white fish, shrimp, mussels and calamari sitting in a broth of lobster stock seasoned with chiles and house-smoked tomato. It gets its name from the olden days at the San Francisco docks when all the fishermen “chipped in” whatever they had to make a stew.

After a busy first year, Mr. McCleland and Mr. Loewenberg are looking to establish another local treasure in their growing restaurant empire, he said.

“I think he’s [Mr. Loewenberg] the best restaurateur out here, he makes my job easier,” Mr. McCleland said. “Dave and I have been taking care of people a long time. Nothing is better than seeing familiar faces. It’s more like family than customers when they come in.”

The Bell & Anchor is open seven nights a week from 5:30 to 10 p.m. During the off season, the restaurant will serve Sunday brunch. For more information, call 725-3400.

AutorMore Posts from

Dining Out: Nammos In Southampton

Nammos in Southampton is one of those places that surprises, thankfully in a good way.The ... 14 Sep 2013 by Dawn Watson

Dining Out: La Brisa

The concept for La Brisa is simple, it’s where Montauk meets Mexico, according to executive ... 3 Sep 2013 by Dawn Watson

Dining Out Fresh Hamptons

Todd Jacobs has seen the future and it is now.The chef who pioneered the farm-to-table ... 21 Aug 2013 by 27east

Dining Out Bridgehampton: Topping Rose

Farm-to-table has been a recurring theme of late.Most high-end menus boast the farms where the ... 19 Aug 2013 by 27east

Dining Out: Wainscott

Summer traffic has been especially brutal this year, so sometimes pulling over for a bite ... 8 Aug 2013 by 27east

Dining Out In Montauk

Although it has recently been overrun by hipsters, Montauk still has the charm of a ... 26 Jul 2013 by 27east

Dining Out: North Fork

This week Dining Out ventured off the beaten path to see what two chefs on ... 22 Jul 2013 by 27east

Dining Out In East Hampton

On Montauk Highway, just outside of town, Zok•kon in East Hampton is serving up fresh ... 15 Jul 2013 by 27east

Dining Out East Quogue

The restaurant on the corner of Old Country Road and Montauk Highway in East Quogue ... 8 Jul 2013 by 27east

Dining Out In Sag Harbor

It doesn’t get much better than a summertime stroll down Main Street in Sag Harbor, ... 30 Jun 2013 by 27east