HARBOR BISTRO

Opened in 2006, Harbor Bistro is a joint venture for East Hampton natives Patrick and Ann Glennon, their daughter Nicole O’Donnell and her husband Executive Chef Damien O’Donnell. The restaurant, which received a “very good” rating from The New York Times in 2007, takes pride in utilizing local purveyors and will substitute nothing for quality. All meat, fish, produce, sauces, and desserts are prepared fresh in the kitchen.

Perched on the waterfront, the restaurant is located on Three Mile Harbor Road in East Hampton and offers a spectacular sunset view from the outdoor deck and marina and from the inside dining room and bar. A stretch of banquette in the dining room also looks out onto sailboats cruising on the harbor, while ceiling fans provide a fresh summer breeze. Modern paintings with dark woods and fresh fruits adorn the tan walls with white wainscoting, and complement the cherry wood floors. A separate room featuring a sleek black, L-shaped bar with white and natural wood offers yet another perfect water view.

Chef O’Donnell gained industry experience at The Palm and James Lane Café in East Hampton, Cite and Roy’s in New York City, and Café de Paris in Columbia, Maryland. As corporate trainer and executive chef and partner for Roy’s Restaurants, he worked directly under world-renowned celebrity chef Roy Yamaguchi serving “Hawaiian fusion” cuisine. At Harbor Bistro, he focuses on new American dishes with a classic French backbone blended with hints of Asian and South American fare. Appetizers range from $8 to $17 and include toasted corn and jumbo lump crab cake in a savory remoulade; Mongolian BBQ baby back ribs; and island-ahi tuna poke with avocado, tomatoes, macadamia nuts and truffle-soy. Salads range from $8 to $14 and feature Harbor Bistro’s signature Fuji apple and bleu cheese salad with Bibb mix, bacon, dried berries and candied pecans. Entrées, ranging in price from $23 to $38, include pistachio crusted tilapia with crispy risotto cake and Tahitian vanilla lobster butter; shichimi shrimp linguine with asparagus tips, shiitake mushrooms, pancetta and a lemon soy; herb roasted lamb rack with a ratatouille puff pastry tart and arugula-chèvre salad; and shellfish Bouillabaisse with half-lobster tail, shrimp, sea scallops, mussels and clams. Desserts range from $7 to $9 and include molten chocolate tower with raspberry sauce and vanilla bean ice cream; warm peach and almond cake with vanilla ice cream, raspberries, and caramel; and profiteroles covered in chocolate sauce. The restaurant also launched a new wine list for the 2008 season showcasing small batch wine producers around the world and local East End selections.

Harbor Bistro offers a “Before the Sunset” three-course prix fixe for $29 all-night at the bar, and in the dining room from 5 to 6:30 p.m. in May and until 6 p.m. in-season. Complimentary bar appetizers are served every night from 5 to 6:30 p.m. In-season, the restaurant serves dinner from 5 to 10 p.m. Sunday through Thursday and until 11 p.m. Friday and Saturday.

Harbor Bistro 313 Three Mile Harbor Road East Hampton, NY 11937 (631) 324-7300