"A major interior upgrade warmed up this restaurant within Montauk’s Sole East hotel. On the menu, chowder is chocked with littlenecks and smokey bacon; tuna caught hours earlier is made into a tartare with cucumbers, sesame and wasabi; equally fresh swordfish can be simply grilled or prepared with a fennel confit; and gnocchi is topped with a zesty lamb ragu." - Beth Landman