Opening Notes

The Beacon will open for its 27th season on May 14th and stay open through Columbus Day weekend. It’s a quick hundred-and-something-day run, but it’s a great one.

We’ve done some renovations this year — new awnings and a bunch of behind-the-scenes stuff you won’t necessarily see, but the vibe is still the same.

What really matters is the view (the best sunsets around), the service, and Sammy’s food, which continues to be incredible and crowd-pleasing.

What Keeps People Coming Back

There’s something about The Beacon that just feels like summer. People say it all the time—"I think of summer when I see you." It’s a welcoming spot with a sense of familiarity. Some people come three, four times a week. For some it’s a special occasion place, for others it’s basically their kitchen.

The Greatest Hits

Certain dishes can’t come off the menu — people would riot. The bouillabaisse and the paper fish (halibut baked in parchment) are non-negotiable. There are always specials, and Sammy keeps it innovative, but we don’t try to rewrite what already works. The food is fresh, comfortable, and on point.

Signatures to Know

Tuna is big here. We do it lots of ways — a tartare with coarse mustard, red chili paste, and capers, served with a mound of chips. The Tuna Tostada (which started as a staff meal) is a crispy corn tortilla with poblano cream, guacamole, rare seared yellowfin, chopped lettuce, and a hit of sauces on top. We call it stoner food — in the best way.

We’ve also got a killer Crispy Portobella: grilled mushroom, panko-breaded and fried, layered with sautéed spinach, red peppers, smoked mozzarella, and a lemon caper butter sauce. My son-in-law’s vegetarian and turns it into a burger. 

Then there’s the Chopped Salad with peanut ginger dressing — great with crispy shrimp (or grilled, if you prefer).

Main Events

The Sesame Crusted Tuna is sushi-grade yellowfin dredged in sesame seeds and panko, seared hot and fast, and served rare. It comes with buckwheat soba noodles and a slaw of napa cabbage, jicama, and carrot in a soy mirin vinaigrette.

The Paper Fish (halibut baked in parchment with couscous, tatsoi, and lemon thyme) steams in its own little pouch.

Bouillabaisse is our lighter option — mostly shellfish, some whitefish, beautiful and balanced.

Lobster Rigatoni is a mac-and-cheese for grownups, with aged cheddar, basil, corn, tomatoes, and loads of lobster. People put it in the middle of the table to share before they’ve even put in a full order.

Takeout

We started doing a lot of takeout during COVID and realized how well our food travels. We don’t do a ton of catering, but we do a good amount if you want to bring The Beacon to your home.

Dessert Staples

We’ve had the Almond Cake forever. It’s old-school Italian style, served with mascarpone cream and powdered sugar. 

Cocktail Talk

We’ve been pouring the Ruby Rita — a blood orange margarita — from day one. We shake our drinks a little longer than necessary, and that’s how they land right. 

We also do a martini called The Spaniard with Basque-region gin and a Spanish white vermouth — 50/50 style, wet, round, and slightly sweet. 

We do a great wine-by-the-glass list too. The Beacon's always been a rosé kind of place.

The People Behind It

Lucy — my daughter — is helping us out for the opening month and a half. She grew up in the restaurants and now lives in London, but she’s back for the season. Kira, who runs the Beacon, is about to have her first child, so Lucy’s stepping in. Lucy is a professional sculptor, and her pieces are beautiful, organic, and acclaimed.

A Must 💯

Our ice cream sandwiches are a sleeper hit — chocolate chip cookies, hot fudge drizzle, and your choice of ice cream. Pistachio is a local favorite.

Contact

🌐 beaconsagharbor.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

Beacon Sag Harbor / Instagram