The French Caribbean-inspired spot with seaside vistas became quickly popular when it opened in Montauk last year, and there is a new culinary team this season headed by Chris Brandt, formerly of the Greenbriar and the Ocean Room at Kiawah Island. A sunset menu from 4 to 5 p.m. includes cauliflower flatbread and charcuterie and grass-fed beef burgers with cheddar and tomato bacon — which can be paired with a rosé flight. At dinner, crab and watermelon salad is presented on a thick slice of watermelon with black lava sea salt; lemon-steamed fluke is paired with beluga lentils in a green coconut curry sauce; and the showstopper of a roast chicken for two is dripping in black truffle chicken jus.

Exciting modern Mexican offerings from chef Eric Miller, and creative cocktails from his son, Adam, have brought a trendy crowd to this quieter area of Springs. Sidle up to the hopping bar at this rustic spot or score a table and try fluke ceviche with passion fruit leche de tigre, duck carnitas with corn tortillas, or adobe-braised short rib birria with melted chihuahua cheese. Wash it all down with a spicy strawberry margarita (or hibiscus aqua frescas for those who prefer something non-alcoholic)  while listening to the festive music. A daily happy hour features $1 oysters.

The former Sotto Sopra on Amagansett’s Main Street was co-opted by restaurateur Donna Lennard with chef Justin Smillie at the helm. Wood tables set against large windows and an outdoor garden create a perfect backdrop for rustic dishes such as ancient grain focaccia with oil-cured anchovies; little neck clams with bacon and grilled bread; blistered prawns with chiles and ginger; or smoked chicken with sweet potatoes and cilantro pesto. For a quicker snack of coffee, pastries, and panini, pop in next door at Il Buco Vita. While there, customers can pick up olive oil, vinegar, and salts.

Fresh from overseeing Jean-Georges Vongerichten’s restaurants in China and Hong Kong, Paul Eschbach has taken the reins at this Bridgehampton dining room. The chef is dishing up such creations as cumin-rubbed lamb chops with cucumber yogurt in addition to other popular items like green chickpea hummus with mint and roasted Maine lobsters. Topping House has always celebrated vegetables and continues to with offerings like roasted cauliflower with turmeric tahini.

Fans of classic Hellenic cuisine flock to this cozy restaurant in the middle of Bridgehampton, which often is home to a bustling outdoor dining scene. This summer’s new menu includes Montauk pearl oysters, slow-roasted lamb ribs glazed in cherry preserves, herbed crab cakes, and lightly-fried calamari, shrimp, and mushrooms with lemon and yogurt. Don’t miss baklava or the sesame cookies for dessert.

Garry Kanfer’s first buzzy Hamptons venture launched two years ago and was an instant hit. As with Kissaki on the Bowery and the Upper West Side of Manhattan, the fish is mostly from Japan or caught by local fishermen. Chef Mark Garcia mixes tradition with some playful nigiri variations arrive topped with caviar, yuzu, plum soy, and other seasonal ingredients. In addition to $85 and $125 omakase options, there is an a la carte menu of futomaki, maki, and donburi. Among the popular dishes: Japanese curry croquettes with potato and yuzu dip, uni toast, and kampachi carpaccio with citrus serrano peppers.

For many regulars out east, this type of waterfront seafood shack is what Hamptons dining is all about. Lobsters can be ordered simply steamed or broiled, or as part of a “splat’’ with corn, potatoes, clams, shrimp, and mussels. A local of the day comes from nearby boats, and an oyster farm is a stone’s throw away. New this year is a “hot tower’’ of oysters Rockefeller, baked clams, shrimp shumai, curried mussels and lobster mac and cheese.

There is something for everyone at this meat lover’s spot in Southampton with an array of steaks and chops, as well as fun maki rolls like the Union with its combination of marinated skirt steak, lobster, avocado, and eel sauce. Other options include local striped bass with lobster edamame succotash and burrata ravioli with a basil broth. Dine al fresco on the porch or large lawn.