Fodor's Expert Review 18 Bay

Locavores will love this place for its credentials in sourcing ingredients only from local suppliers, but they'll also enjoy an upbeat yet relaxed dining experience. A four-course chef's menu—including four different antipasti, handmade pasta, a choice of entree, and dessert—is built around local, seasonal products and changes every Wednesday. "Hyper-local" seafood antipasti may include black sea bass crudo with salt-and-pepper cucumbers and green coriander or fried Long Island squid with chilies and mint. Meat, including grass-fed New York strip, comes from nearby farms. Even the flowers on the tables are local. The wines come from near as well as far, and artfully crafted cocktails are made with organic syrups. Outdoor dining is available on the porch.