The biggest culinary news this season was the arrival of the uber chef on the Hamptons scene. He took over the space originally opened by Tom Colicchio, gave it a facelift, and increased the focus on the outdoor patio, adding a rotisserie and grill. Much of the produce used in dishes such as the sweet pea guacamole and garden vegetable brown rice bowl are grown on property.

Veteran Hamptons restaurateur Michael Gluckman and partner Shawn Dyckman, who owns SagTown Coffee and Flying Point Surf School (where he taught Madonna and Brooke Shields to catch a wave), have lured chef Matthew Chappele from the East Hampton Grill to this relaxed spot that housed Nichols for many years. Veggie options like the Namaste (quinoa, spinach, grilled eggplants, and black bean rice sauté) share a menu with slow roasted rotisserie chicken and steak frites, and you can top a Caesar or garden salad with chicken or shrimp for under $20.

Chef Greg Grossman has long been referred to as a chef wunderkind (does he ever age?). After serving as chef at Beautique in the Capri hotel last season, the 21-year-old is opening his own place in that space. He’s fully renovated it and premiered a modern Mediterranean spot with the intent to conjure up St. Barts and St. Tropez. Among his new offerings are Columbia River salmon crudo with pistachio, Calabrian chile, crispy Beluga lentils, and golden beet & mastica puree; and grilled Spanish carabineros with phyto plankton, dashi, sea urchin, sea beans, and citrus. “It’s definitely food, beverage, and service focused as opposed to what it was in previous years,’’ promises Grossman.

Zack Erdem, who revitalized 75 Main, has taken over the space that housed Nello (where he started out as the restaurant’s manager) and then Nammos. Apart from sushi, buns come in shiitake, duck confit, and pork belly varieties, and hot dishes include lobster with corn pudding, roasted corn, uni, and yuzu shiso dressing. Stick around after dinner for a drink in the active lounge.

Stratis Morfogen has brought his Chelsea high-end Chinese concept east this summer, serving up satays, spring rolls, and dumplings, along with entrees such as Beijing chicken and chow fun. This location offers weekly specials at $29.95 for two: Mondays, it’s lobster; Wednesdays, it's Peking chicken; and Sundays, it's an Asian-style clam bake.

Who doesn’t love authentic Italian fare in a charming setting? Chef Marco Barrila has co-opted the space where Mirko lived for years and put a farm to table emphasis on his preparations. Black kale salad comes with roasted pears, seasonal vegetables and a basil vinaigrette; crab cakes are served on a pile of zucchini noodles; Mayan shrimp rests on Satur Farms spinach; and Crescent Farms duck breast is accompanied by braised fennel, julienne veggies and a cherry port wine reduction. Barrila has introduced some specials, including wine tastings from local vineyards on Wednesdays and live reggae on Thursdays.

Gone are the chopsticks and ruby walls from last summer’s Chinese venture, Red Stixs. That restaurant’s partners, David Schulman and Sean Kehlenbeck, have turned around their Water Mill space, teaming with Nick Boccio and chef Carmine Di Giovanni of The Project Group (The Greenwich Project, The Mulberry Project, Aunt Jake's). The menu includes local crudo, lobster toast with avocado, scallops with minted peas, organic chicken, and Chateaubriand for two.

Montauk’s biggest hit of the season is this spot, opened by Apollo Group founder Marc Rowan and run by former La Goulue front man Steven Jauffrineau. The dishes here look like works of art. The menu includes a cucumber and watermelon salad with feta; pizza with arugula, stracciatella, and truffles; and pappardelle with crab, mussels, confit tomatoes, and arugula pesto. Arbor just launched a $28.95 rose brunch.

Dave Marclay closed his incredibly popular place by the docks, and opened this new, slightly more casual Montauk restaurant earlier this week. Salads, crab cakes and grilled quesadillas are on offer, but rest easy – Dave’s famous cioppino and aromatic fish stew are still on the menu.