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Highway Restaurant & Bar is retiring its cole slaw and barbecue sauce in favor of a seasonal fall menu.
Highway Restaurant & Bar

12 Hamptons Restaurants to Try This Fall

Recommendations for dining out on the East End during the cooler months

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Highway Restaurant & Bar is retiring its cole slaw and barbecue sauce in favor of a seasonal fall menu.
| Highway Restaurant & Bar

Hamptons insiders generally agree that September and October are the most magnificent months on the East End. The humidity is gone, the ocean is warmer, and the area’s famous light flatters everything — all setting the stage for an idyllic night out. Since the onset of the pandemic, more people are working from home and spending the off season in this part of Long Island. Unlike past years, many restaurants are expanding their hours and menus well into the fall.

Health experts consider dining out to be a high-risk activity for the unvaccinated; the latest data about the delta variant indicates that it may pose a low-to-moderate risk for the vaccinated, especially in areas with substantial transmission. The latest CDC guidance is here; find a COVID-19 vaccination site here.

For more New York dining recommendations, check out the new hotspots in Manhattan, Brooklyn, and Queens.

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Note: Restaurants on this map are listed geographically.
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Buongiorno

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A perfect place to satisfy a craving for baked goods (sweet and savory), this waterfront cafe located on the marina of EHP Resort is an ideal spot to work, read, or just relax while sinking your teeth into custard-filled doughnuts, jelly croissants, or focaccia topped with bacon and a fried egg. This fall, the team is adding hot chocolate in addition to a variety of coffees and juices.

Croissants and filled cream doughnuts sit on a tray on an ornate blue and white patterned table
Pastries at Buongiorno.
Noa Griffel/Buongiorno

il Buco al Mare

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The outpost of Noho’s beloved rustic Italian room has become so popular that it’s hard to distinguish a fall weekend night from a Saturday in August. Expertly prepared plates include eggplant, tomato, peperoncino, mozzarella, and anchovy ancient grain focaccia; burrata with cherries and pistachio pesto; duck breast with nectarines and ginger; whole branzino for two; and black garlic skirt steak.

Main Street Tavern

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Every Thursday this fall, this tavern will serve up chicken and steak tacos in addition to the fish variety on its daily menu. On Fridays and Saturdays, there will be late-night burgers and fries starting at 10 p.m. and a daily happy hour from 3 to 5 p.m. Brunch will begin at the end of September, and among the new dishes this fall is a pot pie made with spit-roasted chicken, and local vegetables topped with flaky crust.

A hunk of golden-colored fried fish appears beside miniature troughs with green and white dipping sauces
Fish and chips with English peas.
Eric Striffler/Main Street Tavern

Coche Comedor

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The kitchen at this converted diner is run by Puebla native Juan Juarez, who used to work at Nick and Toni’s, and it’s attracted enough locals to remain busy into the autumn months. Apart from the popular fish al pastor and rotisserie chicken with homemade mole, the seasonal menu has added crispy squash blossoms with queso; chili-braised mixed mushroom tacos; and Berkshire pork chop with asparagus, chayote, and mole amarillo.

A close-up photograph of a sizable pork chop with a caramelized, charred exterior and a side of asparagus
Coche Comedor’s pork chop.
Coche Comedor

Highway Restaurant & Bar

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Summer cole slaw and barbecue sauce have been replaced by more seasonal roasted cauliflower on the famous spit-roasted chicken plate at this cozy dining room in Wainscott. Handmade ricotta cavatelli with veal ragu and an apple crumble with vanilla ice cream are among the new items added, while Peking duck and Korean chicken buns are also good cool weather choices. A menu featuring fresh, seasonal autumn ingredients will be introduced soon, with items from a partnership with the local Balsam Farms. 

Manna at Lobster Inn

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The old Lobster Inn was revitalized this year by Jesse Matsuoka (Sen) and his partners who brought in fresh, sustainable fish and upgraded the kitchen. At the new restaurant, they have introduced dollar oysters along with Monday night guest chefs and speakers who will address sustainable food sourcing. New dishes include a tuna burger with wasabi guacamole, and a lobster poutine made from bisque gravy, cheese curd, and fries.

A high-walled, stainless steel pot is filled with lobster, shrimp, sausage, oysters, and clams
Lobster, shrimp, sausage, oysters, and clams.
Manna at Lobster Inn

Blu Mar Hamptons

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This Mediterranean spot steps from the center of Southampton will still have a DJ after the summer crowds have gone, and two roaring fireplaces will welcome guests Thursday through Sunday. Don’t miss the Brussels sprouts with balsamic reduction, fig, grapes, yogurt, mint, and walnuts; soul-warming chicken soup with red chile and lime; or the 16-ounce veal chop with mustard sauce and farrow. Starting in October, a three-course, $39 prix fixe will be introduced.

Wishbone Farms

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Just up the street from Hen of the Woods, this shop has been an overnight hit since opening this summer, serving prepared foods to enjoy in the back garden, tables out front, or at home. From the sweetest oversized local heirloom tomatoes to grilled sumac chicken, dishes are made with local ingredients, while baked goods — including a multi-grain croissant and a variety of scones — are a perfect match for a piping cup of coffee. The shop also sells a variety of high-end pantry items, including fig vinegar and apricot vanilla fruit spread.

A naturally lit cafe space lined with yellow bags of coffee, an espresso machine, a curved white countertop, and a display case filled with pastries
Wishbone Farms also sells a variety of high-end pantry items.
Wishbone Farms

Hen of The Woods

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Jonathan Bernard, a farmer and forager who sells exotic specialties to chefs across the Hamptons, along with his partner Suzy Yang, have opened this upscale gourmet shop with outdoor dining benches, where guests can indulge in yuzu lobster rolls, daily pastries, and trays of uni, truffles, and mixed mushrooms. The shop also sells pantry items like aged soy sauce and shiso leaves.

Sant Ambroeus

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The magical courtyard at this longtime favorite Italian on Southampton’s Main Street remains open, warmed with heaters throughout the cooler months. The famous pastry counter now has seasonal desserts like pumpkin cheesecake with a graham cracker cookie. Other fall dishes include veal meatballs with San Marzano tomato sauce and grilled lamb chops with artichokes.

Salvatores of the Hamptons

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The man behind Centro in Hampton Bays, a destination restaurant for people traveling from eastern hamlets, has opened this more casual restaurant nearby serving wood-fired pizzas that can also be made with cauliflower and gluten-free crusts. There are pastas, heroes, salads and a selection of classic Southern Italian entrees including shrimp scampi and veal Milanese.

An eye-level photograph of a charred chicken breast on top of a bed of rice and adorned with a sprig of thyme
The wood-fired chicken at Salvatores.
Salvatores of the Hamptons

Even during the off season, reservations are tough to score at the latest addition from David and Rachel Hersh, owners of Rumba and Cowfish. The chic American establishment has upped Westhampton’s offerings with lunch, dinner, brunch, and full tea service in an intimate dining room, as well as on an outdoor patio with heaters. Pickled deviled eggs with candied Fresno peppers and a prime rib sandwich on homemade French bread are among the new standouts. The restaurant’s layered flower pot dessert, made with vanilla ice cream, Tate’s cookies, an Oreo crumble, and Nutella mousse, comes served in an actual plant container.

A sunny outdoor dining setup with groups of diners perched at tables
The outdoor setup at Flora, photographed in the summer.
Flora

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Buongiorno

Croissants and filled cream doughnuts sit on a tray on an ornate blue and white patterned table
Pastries at Buongiorno.
Noa Griffel/Buongiorno

A perfect place to satisfy a craving for baked goods (sweet and savory), this waterfront cafe located on the marina of EHP Resort is an ideal spot to work, read, or just relax while sinking your teeth into custard-filled doughnuts, jelly croissants, or focaccia topped with bacon and a fried egg. This fall, the team is adding hot chocolate in addition to a variety of coffees and juices.

Croissants and filled cream doughnuts sit on a tray on an ornate blue and white patterned table
Pastries at Buongiorno.
Noa Griffel/Buongiorno

il Buco al Mare

The outpost of Noho’s beloved rustic Italian room has become so popular that it’s hard to distinguish a fall weekend night from a Saturday in August. Expertly prepared plates include eggplant, tomato, peperoncino, mozzarella, and anchovy ancient grain focaccia; burrata with cherries and pistachio pesto; duck breast with nectarines and ginger; whole branzino for two; and black garlic skirt steak.

Main Street Tavern

A hunk of golden-colored fried fish appears beside miniature troughs with green and white dipping sauces
Fish and chips with English peas.
Eric Striffler/Main Street Tavern

Every Thursday this fall, this tavern will serve up chicken and steak tacos in addition to the fish variety on its daily menu. On Fridays and Saturdays, there will be late-night burgers and fries starting at 10 p.m. and a daily happy hour from 3 to 5 p.m. Brunch will begin at the end of September, and among the new dishes this fall is a pot pie made with spit-roasted chicken, and local vegetables topped with flaky crust.

A hunk of golden-colored fried fish appears beside miniature troughs with green and white dipping sauces
Fish and chips with English peas.
Eric Striffler/Main Street Tavern

Coche Comedor

A close-up photograph of a sizable pork chop with a caramelized, charred exterior and a side of asparagus
Coche Comedor’s pork chop.
Coche Comedor

The kitchen at this converted diner is run by Puebla native Juan Juarez, who used to work at Nick and Toni’s, and it’s attracted enough locals to remain busy into the autumn months. Apart from the popular fish al pastor and rotisserie chicken with homemade mole, the seasonal menu has added crispy squash blossoms with queso; chili-braised mixed mushroom tacos; and Berkshire pork chop with asparagus, chayote, and mole amarillo.

A close-up photograph of a sizable pork chop with a caramelized, charred exterior and a side of asparagus
Coche Comedor’s pork chop.
Coche Comedor

Highway Restaurant & Bar

Summer cole slaw and barbecue sauce have been replaced by more seasonal roasted cauliflower on the famous spit-roasted chicken plate at this cozy dining room in Wainscott. Handmade ricotta cavatelli with veal ragu and an apple crumble with vanilla ice cream are among the new items added, while Peking duck and Korean chicken buns are also good cool weather choices. A menu featuring fresh, seasonal autumn ingredients will be introduced soon, with items from a partnership with the local Balsam Farms. 

Manna at Lobster Inn

A high-walled, stainless steel pot is filled with lobster, shrimp, sausage, oysters, and clams
Lobster, shrimp, sausage, oysters, and clams.
Manna at Lobster Inn

The old Lobster Inn was revitalized this year by Jesse Matsuoka (Sen) and his partners who brought in fresh, sustainable fish and upgraded the kitchen. At the new restaurant, they have introduced dollar oysters along with Monday night guest chefs and speakers who will address sustainable food sourcing. New dishes include a tuna burger with wasabi guacamole, and a lobster poutine made from bisque gravy, cheese curd, and fries.

A high-walled, stainless steel pot is filled with lobster, shrimp, sausage, oysters, and clams
Lobster, shrimp, sausage, oysters, and clams.
Manna at Lobster Inn

Blu Mar Hamptons

This Mediterranean spot steps from the center of Southampton will still have a DJ after the summer crowds have gone, and two roaring fireplaces will welcome guests Thursday through Sunday. Don’t miss the Brussels sprouts with balsamic reduction, fig, grapes, yogurt, mint, and walnuts; soul-warming chicken soup with red chile and lime; or the 16-ounce veal chop with mustard sauce and farrow. Starting in October, a three-course, $39 prix fixe will be introduced.

Wishbone Farms

A naturally lit cafe space lined with yellow bags of coffee, an espresso machine, a curved white countertop, and a display case filled with pastries
Wishbone Farms also sells a variety of high-end pantry items.
Wishbone Farms

Just up the street from Hen of the Woods, this shop has been an overnight hit since opening this summer, serving prepared foods to enjoy in the back garden, tables out front, or at home. From the sweetest oversized local heirloom tomatoes to grilled sumac chicken, dishes are made with local ingredients, while baked goods — including a multi-grain croissant and a variety of scones — are a perfect match for a piping cup of coffee. The shop also sells a variety of high-end pantry items, including fig vinegar and apricot vanilla fruit spread.

A naturally lit cafe space lined with yellow bags of coffee, an espresso machine, a curved white countertop, and a display case filled with pastries
Wishbone Farms also sells a variety of high-end pantry items.
Wishbone Farms

Hen of The Woods

Jonathan Bernard, a farmer and forager who sells exotic specialties to chefs across the Hamptons, along with his partner Suzy Yang, have opened this upscale gourmet shop with outdoor dining benches, where guests can indulge in yuzu lobster rolls, daily pastries, and trays of uni, truffles, and mixed mushrooms. The shop also sells pantry items like aged soy sauce and shiso leaves.

Sant Ambroeus

The magical courtyard at this longtime favorite Italian on Southampton’s Main Street remains open, warmed with heaters throughout the cooler months. The famous pastry counter now has seasonal desserts like pumpkin cheesecake with a graham cracker cookie. Other fall dishes include veal meatballs with San Marzano tomato sauce and grilled lamb chops with artichokes.

Salvatores of the Hamptons

An eye-level photograph of a charred chicken breast on top of a bed of rice and adorned with a sprig of thyme
The wood-fired chicken at Salvatores.
Salvatores of the Hamptons

The man behind Centro in Hampton Bays, a destination restaurant for people traveling from eastern hamlets, has opened this more casual restaurant nearby serving wood-fired pizzas that can also be made with cauliflower and gluten-free crusts. There are pastas, heroes, salads and a selection of classic Southern Italian entrees including shrimp scampi and veal Milanese.

An eye-level photograph of a charred chicken breast on top of a bed of rice and adorned with a sprig of thyme
The wood-fired chicken at Salvatores.
Salvatores of the Hamptons

Flora

A sunny outdoor dining setup with groups of diners perched at tables
The outdoor setup at Flora, photographed in the summer.
Flora

Even during the off season, reservations are tough to score at the latest addition from David and Rachel Hersh, owners of Rumba and Cowfish. The chic American establishment has upped Westhampton’s offerings with lunch, dinner, brunch, and full tea service in an intimate dining room, as well as on an outdoor patio with heaters. Pickled deviled eggs with candied Fresno peppers and a prime rib sandwich on homemade French bread are among the new standouts. The restaurant’s layered flower pot dessert, made with vanilla ice cream, Tate’s cookies, an Oreo crumble, and Nutella mousse, comes served in an actual plant container.

A sunny outdoor dining setup with groups of diners perched at tables
The outdoor setup at Flora, photographed in the summer.
Flora

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