Gabby Karan’s artistic touch has helped transition this Sag Harbor favorite’s parking spaces into welcoming al fresco gardens. To really feel like you are in Italy, order a glass of wine or sip Campari and dig into toothsome pasta dishes like butternut squash ravioli with lamb ragu, amaretti cookies, pumpkin seeds, and red beet puree; or rigatoni with tomato, beef, veal, spicy sausage, peas, and a touch of cream. Entrees include chicken Milanese, topped with arugula and cherry tomatoes, and a catch of the day baked in parchment.

This outpost of the sceney Upper East Side steakhouse is serving its usual high-demand dishes including chopped salad, crusted tuna, and black angus porterhouse. But the setting is different: The eastern location has a large dining garden, which is more coveted than ever this year. Look for new fall specials such as seared salmon with butternut squash puree and apple cider vinaigrette.

Eric Miller, who owns the catering company Hampton Clambake, took over the iconic Princess Diner and brought his clambake with him. He is also serving up crisp and juicy rotisserie chicken, sautéed local fluke, and prime burger and brisket cooked overnight in an oakwood smoker.

A former event area at the tony Bridgehampton hotel has been transformed into additional dining space at the elegant hotel’s restaurant run by Jean-Georges Vongerichten. Offerings run the gamut from his signature warm shrimp salad with Champagne vinaigrette, to salmon in a fragrant lime-corn broth, to simply grilled wagyu beef tenderloin.

The focus is on local, organic and sustainable fare at this popular spot, which is packed for breakfast and lunch and a more serene find at dinner. Try one of the plant-based entrees like the chickpea bowl with turmeric chickpeas, sautéed kale, butternut squash, avocado, brown rice, and tahini, or top a salad or vegetable sauté with wild fish, free-range chicken, or grilled tempeh. Tacos come in fish or tofu varieties.

Maurizio Marfoglia’s culinary empire in the Hamptons is growing. After opening a second branch of his popular Dopo La Spiaggia, he has taken over the iconic Silver’s on Main Street and transformed it into a Mediterranean boite with the help of chef Fabio Gutierrez. Dishes like king crab fusilli with heirloom tomatoes, lemon and chilies; and straccetti with seared filet mignon, organic arugula, porcini mushrooms, and aged Parmesan have been luring crowds.

There used to be a scarcity of good raw fish spots on the East End, but this year artful sushi is abundant. This new spot, with a stylish porch for outdoor dining, couples creative rolls — there is even a rice-free option wrapped in cucumber — with an array of prime meats and cooked seafood in a sophisticated atmosphere enhanced by a piano player. The swordfish with strawberry balsamic glaze is a standout.

Veteran Hamptons restaurateur Michael Gluckman has a hit on his hands with a reincarnation of his Asian spot that was originally located in East Hampton. Super fresh sushi shares a menu with such dishes as green papaya salad, chicken lemongrass dumplings, bang bang chicken with wild pea shoots, and Korean short rib tacos.

At indulgent French spot Bistro Ete, Cordon Bleu-trained chef Arie Pavlou showers both his potatoes and his martinis with truffles. For fall, new menu items include a layered beet tower with goat cheese, walnuts and an arugula olive oil dressing, and pumpkin spice ice cream made with oat milk. The dishes sit alongside old favorites such as curry-dusted soft shell crabs and zucchini “spaghetti’’ with wild shrimp. There’s also a separate menu for dogs. 

This spot off Bridgehampton’s Main Street is more laid back than other Mediterranean entries. The menu features wild caught shrimp with ouzo, tomato and feta sauce, and Long Island duck breast with honey nut squash, grapes, mint, and pistachio. There’s also an extensive Greek wine selection. This year Elaia Estiatoria also opened a retail shop selling specialty items like aged natural honey and sesame cookies from Crete.

After a period of dormancy, the legendary steakhouse that has been operating since the ’60s, reopened with new management. The beef here remains a draw, alongside some Greek items like lavraki, but due to a demand for outdoor dining, the vast lawn has become the center of activity with live music and a buzzy crowd. Neighboring omakase Uni King’ is also offering sushi nightly, which can be taken out or enjoyed on the ground’s picnic tables, and on Tuesdays chef Trevor Lombaer transforms the space into the Sagaponack Supper Club with a multi-coursed Thai feast.

A tented outdoor area has been added to the New England-style seafood spot that serves whole lobsters, raw bar items, chowders, a full-belly fried clam roll and, 

of course, Ed’s famous lobster roll. A prix fixe brunch will debut in the fall.

This buzzy spot is back in its old home with a new coastal Italian menu. Chef Mark Ladner’s menu focuses on wood-fired pizza, pastas, and entrees like halibut with artichoke, olives, lemon, and fingerling potatoes. Don’t miss the crispy skin chicken with asparagus and heirloom tomatoes.

For more than thirty years this joint on the Napeague stretch has served up raw bar items, spicy crab and sweet corn chowder, tomatoes stuffed with lobster salad, steamers, crispy calamari, and solid rock ‘n’ roll.

Chef Justin Smillie has moved to Montauk, co-opting the Mostrador space at the new Marram hotel along with restaurateur Donna Lennard. Each day he whips up a series of locally inspired dishes, including a cast-iron flat bread with rotating seasonal vegetables and a selection of salads, grains and legumes. Lobster rolls and burgers will be served on focaccia fino.

The Montauk satellite of the popular restaurant, which also has locations in Manhattan and Miami, has really hit its stride this summer by expanding its waterfront deck area. Fish, caught minutes away, arrives at the table pristine and perfectly cooked. Local fluke crudo is bursting with flavor thanks to preserved Meyer lemon, horseradish, and English cucumber, while silken scallops sit on corn puree, studded with morels and purple Peruvian potatoes.

Whether you stop in for a cup of coffee, a breakfast of steel cut oatmeal with fresh berries, lunch of blackened mahi mahi, or mac and cheese in applewood bacon and lobster varieties, you will find a line of loyal fans waiting to order at each of the Golden Pear Cafe’s three Hamptons locations. For fall, the cafes have added seven varieties of vegan soups including roasted cauliflower and thyme, dishes such as all natural turkey meatloaf with roasted veggies, and goodies like pumpkin spiced muffins and apple crumb pie.