LET THESE THREE ESSENTIAL DINNER DISHES BE THE CULINARY KICKOFF TO YOUR 2019 HAMPTON SEASON. LOBSTER GARGANELLI While plates may swap as the seasons change, there are certainly a few favorites. Such is the case with the beloved old-school classic lobster garganelli, served at the Bell & Anchor. It's a take on a dish owners Sam McCleland and David Loewenberg served years ago at 95 School St. Think high cuisine and comfort at the same time. Made with plenty of lobster, saffron, lobster stock, corn and basil, it is served as an appetizer or a main course. A richer version is the lobster rigatoni served at their sister restaurant, The Beacon in Sag Harbor, made with aged cheddar, roasted corn, basil and cream. Paired with the sweeping sunset views at both locations, this hearty pasta dish is abundant with fresh chunks of lobster meat. “Customers sometimes order this dish to put in the middle of the table for all to share,” explains Loewenberg. Though Champagne and rosé are no-brainer pairings, for those who enjoy a crisp, clean white, select chardonnay from Paumanok Vineyards. Bell & Anchor: 3253 Noyac Road, Sag Harbor, 631.725.3400; The Beacon: 8 W. Water St., Sag Harbor, 631.725.7088 TOFU STEAK Served at the first winery-owned restaurant on the East End, Wölffer Kitchen's vegan-friendly tofu steak is cooked sous vide and finished on the grill for ultimate firmness. It's then sliced and layered with salt-baked Balsam Farms blue fingerlings, baby carrots poached with honey and almond oil, and a vegan, housemade red wine demi-glace. It pairs beautifully with Grapes of Roth dry riesling. The satisfyingly creamy (and also vegan) Green Goddess kale salad with avocado, apple, cranberries and almonds makes for an excellent prelude. 4 Amagansett Square, Amagansett, 631.267.2764; 29 Main St., Sag Harbor, 631.725.0101 GRILLED HEIRLOOM CAULIFLOWER Made for sharing, Lulu Kitchen & Bar's pièce de résistance is its signature Lulu grilled heirloom cauliflower. A smart representation of the bountiful season, it is served with spicy Long Island grapes, toasted sesame, yogurt, white balsamic vinaigrette and EVOO. Pair it with Crozes-Hermitage Mule Blanche 2016 from Paul Jaboulet for the full experience. It is no wonder that this fan favorite has maintained its popularity since the restaurant's opening back in 2017. 126 Main St., Sag Harbor, 631.725.0900