"Chef Edwin Alvarracin, who worked in the kitchens of Le Bernardin, Artisanal and Manhatta, has just taken the reins of this poolside restaurant at Canoe Place Inn, a hotel that had a huge hand in elevating Hampton Bays. Cherrywood grilled oysters; corn soup; day boat scallops with Parmesan-pea broth; a rib-eye burger; and broccoli rabe stone-fired pizza are all on the new summer menu." - Beth Landman