From David, of The Beacon and The Bell and Anchor, Sag Harbor:

Sweetness, We Were Never Joking

Desserts at The Bell and Anchor are very, very simple — but everything’s made in-house. We used to shuttle the Almond Cake back and forth between here and The Beacon depending on the season, but now we keep it at both locations because people just love it.

The Dreamy Brownie Sundae is too rich (in a good way), served warm with a scoop of ice cream and a hit of chocolate sauce. 

Then there’s the Bread Pudding with Milk Pail Apples from the farm out here — topped with a little caramel ice cream. It's seasonal, only running through spring, so try it if you see it.

And we sometimes do a Maple Crème Brûlée, which is always fabulous. I go back and forth with Sam about the ramekins — I want a classic one, he has another in mind — but I’m telling you, it’s delicious straight through.

Inside Tip  📌

The Almond Cake’s a keeper and shows up at both spots.

Ask if they’ve got the Bread Pudding — it’s a cold-weather favorite with a real following.

Contact

🌐 bellandanchor.com

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

@thebellandanchor / Instagram