There are only a handful of places to dock and dine on the East End, and the former Le Fin space on the water is one of them. Dane Sayles and Piero Zangarini are at it again here with an emphasis on daytime dining, though they will serve until 11 p.m.  Among the dishes are Dungeness crab ravioli with Romagna sausage ragu and a daily selection of simply grilled local whole fish.

Proper Hospitality has taken over management of the Montauk Yacht Club and will open this 200-seat restaurant that sprawls over three rooms at the end of June. Chef Jarad McCarroll (Le Toiny in St. Barths, and London’s Chiltern Firehouse and the Ritz) runs the place. There are two chef counters (one by the raw bar and another overlooking the wood-fired grill) as well as a chef’s table. Among offerings: fluke tartare and wood-fired beef with smoked beet ketchup.

John Fraser began this venture in Boston and decided to roll it out, starting with a pop-up truck for the season, in the picnic area of the North Fork Table and Inn, where he has his restaurant. The burger will have onions melted in beef tallow, with American cheese and tomato on a toasted potato bun, as well as a pepper bacon option. There will also be hot and cold lobster rolls. “The plan is to scale the brand and there will likely be pop-ups inside our restaurants in New York City,  as well as a standalone,’’ says Fraser.

Plates of A5 wagyu risotto paella, scallop pot pie, and whole fried snapper with plantains are some of the creations at this Latin American spot within Ruschmeyer’s hotel.

Wood-fired pizzas from classic margaritas to the Diablo with soppressata and spicy honey,  are the attraction at this storefront sibling of the Bleecker Street spot, that will stay open weekend night until 4 a.m. In case you want to try your hand at whipping up a pie, pizza classes will be available Sundays and Thursdays.

A sister of Red Hook Tavern is taking the space that was the Dockside Bar & Grill, and briefly, Sag Harbor Kitchen. Owner Billy Durney (of Hometown Bar-B-Que fame) takes advantage of water views, with about 60 seats outside. His famous eight-ounce burger is available, along with hanger steak and a range of seafood options including steamers, local oysters, crudo, and branzino.

The famed pub bistro, owned by the Nick and Toni’s group called Honest Man, is not gone, just relocated to Amagansett. Ir will still serve such favorites as the Rowdy burger, fish and chips, and French onion soup, along with new dishes including charcuterie boards and a raw bar. 

Former Wall Street exec Adam Goldberg is bringing his doughy juggernaut to Amagansett this summer, turning out the fresh-from-the-oven, small-batch treats that draw lines in locations around the city. All baked on site, they have a crispy crust and airy center, and come in plain, sesame, salt, poppy, and everything. Of course, small batches come with a downside. “We open ordering at noon on Sundays for the following weekend, and sell out within a couple of minutes,’’ says Goldberg.

In addition to his slider shop, Sanderson is expanding his coffee business to East Hampton this July.  A locally roasted, organic brew pairs with brioche and cake donuts, including Nutella s’mores, and sour cream old-fashioned varieties.

Cedric and Ochi Vongerichten’s Indonesian and Balinese restaurants are popping up for the full season in the beautiful East Hampton spot that housed Buttero. The garden is a setting to sip tropical cocktails with dishes like tuna tartare; ginger turmeric-dressed fluke sashimi; crab fried rice with green chile; crispy ribs with soy tamarind glaze; and lobster noodles with black pepper butter and Thai basil.

East Hampton finally has a cozy bistro, courtesy of chef Dane Sales and his partner, Piero Zangarini. It opened where American pub Rowdy Hall stood for years, and will still have a burger, along with classics like escargot, steak frites, and croque monsieur.S

After taking over a neighboring storefront in the West Village, Joe Isidori continues to expand his uber-popular red sauce spot to a space in Bridgehampton that he used to run as Southfork Kitchen. Spicy rigatoni alla vodka; creamy burrata with farm stand tomatoes; lobster pomodoro over paccheri with fresh cherry tomatoes; and chicken Parm make the trip east, and he plans to keep the bar open until late night, with plenty of his signature limoncello spritz to go around.

Chef Rocco DeSpirito is executive chef as this Little Italy restaurant co-opts the space formerly occupied by Blu Mar. Expect a vibrant scene orchestrated by club impresario KyKy Conille (Provocateur, PM, Bijoux), who also oversees the attached lounge and an outdoor lawn with games, daybeds, and cabanas.