"Cordon Bleu trained chef Arie Pavlou has been wowing diners with coastal French cuisine ranging from escargot to steak he dry ages himself. Local striped bass gets a champagne truffle sauce, and zucchini noodles swim in a zesty pomodoro that can be topped with wild shrimp. Fridays there are specials of foie gras (which comes with a complimentary glass of wine), and charcoal rotisserie chicken, that can also be picked up and enjoyed at home. The Hamptons most pampered pups have a menu of their own here, complete with truffles and peanut butter coconut ice cream." - Beth Landman
