A Higher Order
Breakfast & Brunch
“Breakfast is not a favorite meal for me, it’s more like fuel, so I go for the breakfast bowl at Harbor Market and Kitchen; it’s a warm and cool bowl with scrambled tofu, quinoa, roasted tomatoes, avocado, and tempeh bacon, a savory breakfast that will sustain you for hours.” Laura Donnelly
“Eggs benedict at Sant Ambroeus is the way to go. You will feel very chic, very fancy, and very well taken care of by the very Italian wait staff, but if you run a quick price-check, you will discover that this superior dish costs the same as — or less than — inferior benedicts at various diners in the vicinity.” Bess Rattray
“The breakfast roti from Doubles. It has bacon, eggs and cheese and as a slob I love those three things together. It’s also crunchy and has some tang.” Dan Roe
“The start of a perfect day is going to Sagtown Coffee after surfing for the green smoothie.” Tripoli Patterson
Lunch
“Provisions has been my lunch spot for 20-plus years now. Get the tempeh reuben. Trust me.” Sailor Brinkley Cook
“Lunch is Luigi’s pasta fagioli soup followed by an ‘F8,’ which is a chicken sandwich on focaccia with cheese and peppers.” Claude Okin
“The ‘F11’ cold focaccia sandwich at Luigi’s. A perfect sandwich when I don’t feel like cooking or going out, and just as good the next day.” Mark Segal
“Wasabi Beach’s chopped chicken salad. Fresh, colorful, truly crunchy and addicting.” Wylee Musnicki
“Market Crunchy Greens with avocado and a roti skin on the side at Doubles. It’s the best salad in New York State. Dressing: unbelievable. Balsam Farm greens: delicious. The crunch of the crispy rice: incredible. They’d never put an under- or overripe avocado on your plate. With the roti skin you can make your own little wrap.” Gabby Green
“The flounder sandwich at the Dock in Montauk. It’s very fresh and authentic. Eat it with the smell of the ocean in the air.” John Gallaher
“Bostwicks on the Harbor has the best lobster roll I’ve ever had (and I lived in Maine for four years). Perfect proportions, fries are always fried to perfection and have that flour batter thing going on, and the watermelon slice on the side is a refreshing touch.” Anna Piermont
“Nachos Supremo at La Fondita in Amagansett. I crave those in the middle of the night.” Minerva Perez
“The Love, Peace, and Chicken wrap from Joni’s in Montauk. I get it without sour cream. Make sure to snag an extra homemade hot sauce and a fresh-pressed juice.” Lily O’Neil
Dinner
“The chirashi bowl at Yama-Q has different kinds of fresh sashimi on top of rice. I usually don’t like sitting down at places out here, but I want to be there for an hour or two when I go.” Will Jaffe
“Fluke tartar from the 1770 House has been a staple item on the changing menu and something I’ve ordered for the past ten years.” Denise Garcia-Torres
“The chicken at Léon 1909. It’s consistent, well sourced, and the kitchen came up with a brining process that allows for it to never be dry. It gets flavor from the coals little by little so it has this kind of subtle smokiness. And the skin stays crispy.” Jonas Lafortezza
“The happy-hour oyster at the Bell and Anchor. You sit at the bar and have a glass of wine and have these amazing local oysters. Plus you get to talk to David Loewenberg [the owner] and he’s very entertaining.” Lindsay Morris
“Ever since a tick gave me alpha-gal about 20 years ago and took meat off the table for me, the first thing I scan any menu for is duck. Almond’s confit salad is probably where I end up ordering it most often. It’s comforting, satisfying, and doesn’t make you break out in hives!” Stephen Munshin
“The chicken souvlaki from John Papas is elite.” Constance Caiola
“Calamari salad from Harvest on Fort Pond. Fresh, crisp, bright, tangy, satisfying. Generous portions: No need for passive-aggressive fork hovering.” Irene Hatgistavrou
“The frutti di mare at Il Cappuccino Ristorante. But I get it without the red sauce and do an olive oil and garlic instead. Delicious!” Jack Deamer
Dessert
“Chocolate peanut butter squares from Naturally Good. A friend who will remain unnamed once called pretending to be a six-year-old asking for the recipe to make for her mom on Mother’s Day. We were 17. It was worth it.” Abby Okin
“The dark chocolate chip cookie from Levain. It’s the most decadent thing on the market.” Sam Yarabeck