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This venue is closed.

You don't need a Hamptons beach house or a week's vacation in Maine to indulge in the seaside ritual of the clambake. Book a table at any of these seasonal-minded spots, and the only thing missing will be the salt air—and sand in your shoes. New chef Marc D'Orsi continues the restaurant's tradition of using using fruit, vegetables, and seafood that is grown, raised, or caught on Long Island. The same local pride that governs dishes like clam chowder, and a traditional clambake ($31 per dozen clams) extends to the wine list, which offers Chardonnay, Merlot, and Pinot Noir.