Our History

We're going into our 13th year as a year-round restaurant at The Bell & Anchor, and there's a reason people keep coming back.

The space has always been a restaurant — Mill Creek Tavern, then Oasis, and now The Bell & Anchor — but what sets it apart now is continuity and care. You feel it when you walk in. We like what we do, and that comes through – from our food to our team. 

Lobsters, Oysters & the Real Deal 🦞

We knew from the start this would be a fish house. Steamed Lobster is a house specialty — a pound and a half from Maine or Canada, cooked in a steamer so it's moist and not waterlogged.

Lobster Thermidor is another one: steamed lobster meat, tossed with Mornay sauce, topped with Gruyère, and baked back in the shell. It's rich but not heavy, decadent in all the right ways.

Raw bar starts with Montauk Pearls from Mike Martinson, our house oyster, clean and salty, consistent. We also carry West Robins, which are a little sweeter — great for contrast. In the summer, more varietals come in. We run specials like Crabby Oysters and Oyster Rockefeller. Raw clams too, little necks. Classic.

PB&O & Other Surprises 🍜

PB&O stands for Pork Belly & Oyster. It's a bibb lettuce wrap with Montauk Pearls, house-cured pork belly, and a little sriracha-style sauce. A Korean ssam wrap kind of dish. We also do house pickles, made from Chef Sam's mother-in-law's recipe. They come with the burger.

Chops, Steaks & Salads 🥩

We offer a range of steaks — a 14 oz. Center Cut NY Strip, Flat Iron Steak Frites, and Filet for the Surf & Turf crowd. There's a Caesar Salad with whole hearts of romaine, creamy anchovy dressing, and plenty of parmesan. If you want the anchovies on top, just say so. Otherwise you won’t even know it’s there and wonder why it’s so good. Our Hearts of Palm Salad pairs well with a grilled protein — salmon, chicken, whatever you need. 

Desserts & House Favorites 🍰

Desserts are made in-house and kept simple. The Almond Cake moves between here and The Beacon depending on the season —people love it. There's a rich Brownie Sundae with ice cream and chocolate sauce, and a Bread Pudding with Milk Pail Apples and caramel. The Maple Crème Brûlée is classic, though Chef Sam and I argue over ramekins. Either way, it’s delicious.

Drinks: From Ruby Rita to Amaro 🍸

Cocktails rotate, but we always have staples. Ruby Rita, a blood orange margarita, is sort of the house cocktail — I put it together years ago and Carl helped perfect it. We also do aged cocktails like the Oaxaca Old Fashioned (reposado and mezcal) and a Oaxaca Negroni.

The Spagliato del Capo is prosecco, Antico, Campari, Vecchio Amaro, and orange bitters — a little coffee-flavored, very smooth.

We have a strong non-alcoholic list too: Uncle Waithley's Ginger Beer with Scotch Bonnet and Ghia spirit-free aperitifs.

Beer & the Bar Scene 🍺

The bar has a tap system. The idea was to keep it local. Sag Harbor’s own craft brewery Kidd Squid’s rotating beers are in the mix — lunar IPAs, even Li’l Beacon cans. 

Team That Brings You Back 🙏

Max, Carl, Kira, Crystal — they all have followings. Crystal does our flowers (and weddings) and teaches yoga. She's also a waiter. People ask for her by name. Most new hires come in through word of mouth. You feel the team energy when you dine here.

Reserved Bar & Outdoor Patio 🌊

From the outside, it's a nondescript cinderblock on top of a working marina. But when you walk through the front door, it opens up. There's a new awning over the outdoor patio, so it's rain or shine now. That outdoor space is also reservable on Resy. The vibe is beachy, but also user-friendly and a little hidden. People drive by for years before realizing what it is. And once they do, they usually come back.

Inside Tip 🪄

Just call 24 hours in advance if you’d like a 2-pound or larger lobster or you want to try the Lobster Thermidor.

And you can enjoy your drink and actually have a civilized meal at the bar here. There is some space on the side where you can wait for your table with a drink, but no mosh pit by the bar here. Resy takes bar reservations as well as outdoor patio reservations specifically. You can also call us directly.

Contact

🌐 BellandAnchor.com

📞 +1 (631) 725-3400

About

This card was written by David Loewenberg. David is a restaurateur at heart — people first, always. From his team to his guests, hospitality is personal. He’s a true foodie with deep friendships across the restaurant world, he stays curious, loyal, and connected to the community that inspires him.

Lead-in Image

Instagram / Bell and Anchor