THOSE IN THE KNOW SHARE INSIDER TIPS ON WHAT TO ORDER AT A WATERFRONT RESTAURANT, HOW TO SCORE THE BEST TABLE ON A SATURDAY NIGHT AND WHY WEARING A SUMO SUIT AT ONE EATERY MIGHT BE THE MOVE THAT GETS YOU IN. DURYEA'S HUGO FERRETTI, MAITRE D' CARB LOADING What's the strangest requested lobster roll topping? Guests have ordered a side of extra crispy fries to top their lobsters—not necessarily a no-no and, honestly, delicious. JEWELS OF THE SEA Has anyone ever found a pearl in an oyster? No pearls yet! But we once had the entire restaurant come together to find a customer's diamond earring. When it was discovered, customers and staff alike felt like we had found a treasure. STORMY WEATHER What's been your craziest weather experience? One day when it was pouring, water started streaming inside. A customer couldn't get from one side of the room to the other. One of our staff members picked her up and carried her to dry ground—talk about full service! BIGGER IS BETTER What's your favorite large-format seafood offering? This year we're serving whole grilled octopus, which will be for a large table to share. It's certainly a conversation starter and Instagram closer! 65 Tuthill Road, Montauk, 631.668.2410, duryealobsters.com SANT AMBROEUS SOUTHAMPTON ELZBIETA ZALESKA, ASSISTANT GENERAL MANAGER ROMANCE, ROMANCE What are the best tables for dinner for two and a must-have dish? In the main dining room, request banquette No. 1 or 2, or table 17 in our ‘ocean view room,' all of which offer the perfect intimate setting for a romantic dinner. I recommend our most requested dish, the whole Dover sole. FEAST FOR THE EYES What's the backstory on the dining room's photographs? These beautiful Clifford Ross prints are part of his Hurricane series and have been at the restaurant since 2010. LABOR OF LOVE Is there a must-try, off-the-menu dish? Our signature risotto alla Milanese is always available upon request. The original Sant Ambroeus recipe dates back more than 40 years and showcases the finest saffron from Cooperativa Altopiano di Navelli in Abruzzo, Italy. 30 Main St., Southampton, 631.283.1233, santambroeus.com SEN KARLA MALDONADO, ASSISTANT GENERAL MANAGER TRICK OR TREAT What is the oddest item left behind at Sen? After celebrating a birthday, a family left behind a beautiful small wooden box. I tried for hours to open it, then handed it over to my staff, but none of us could get it open. Our general manager Jesse walked into the room and we handed it over, thinking we'd play a joke on him, but he unlocked it in less than 30 seconds. ROLL WITH IT Do guests ever request custommade sushi rolls? A customer wanted a sweet roll, so he brought his own Oreo cookies for us to play with. We tempura-fried the Oreo cookie and made it into a roll! MAWASHI MADNESS Have you had any sumo wrestling tributes in honor of the restaurant's patriarch, famous sumo wrestler Iwatora Kazutomo Matsuoka? We've rented sumo suits for our staff parties and we have had the staff do sumo matches—yes, there was sake involved! FRESH AS A CHERRY BLOSSOM Have you had to overcome any behind-the-scenes mishaps? We used to carry Febreze air fresheners in our restrooms until a customer sprayed so much that it triggered the fire alarm during a busy service night! 23 Main St., Sag Harbor, 631.725.1774, senrestaurant.com DOPO LA SPIAGGIA ERIC JACOBSON, MAITRE D' MOTHER NATURE KNOWS BEST Do local animals visit the outdoor patio? Every summer, we adopt the local ducks. We feed them, stop traffic when they want to cross the road (especially when they have ducklings) and name them after our favorite customers. SECRET PASSWORD What's the one Italian phrase any food lover should add to their vocabulary? We have a very tiny restaurant and there's always a waiting list in the summer. I always say, ‘Be nice.' It's seriously that simple. Try saying, ‘Ciao, come stai?' when you approach the front desk. That may get you pushed to the head of the class. TIMELESS CLASSICS Cheese and seafood: Is there an Italian dish that breaks this unspoken rule? Nope. That's like asking for ketchup when you order a steak. Our fabulous owner and executive chef, Maurizio Marfoglia—born and raised in Italy—has very specific rules so that our guests have an authentic Italian experience. If you want cheese in your martini, I'm sure that wouldn't be a problem. TIPSY TRENDS What's a go-to Italian aperitif? The amaro spritz was our hit last summer. Prosecco's sweetness and bitterness of amaro is the perfect combination for a hot summer's night. 6 Bay St., Sag Harbor, 631.725.7009; 31 Race Lane, East Hampton, 631.658.9063; dopolaspiaggia.com TOPPING ROSE HOUSE JUANES SANCHEZ, MAITRE D' BEST DRESSED Do hotel guests ever forgo dining attire? We've seen it all—it's common for hotel guests to come to breakfast in pajamas, bathrobes or swimwear. We've also seen people wandering around in robes during dinner time, but that's OK; they feel like at home and we love that. SPLURGEWORTHY What's the most indulgent way to start a meal? Our chef's caviar creation changes regularly and features Imperial Ossetra caviar served on a Meyer lemon gelee and garnished with creme fraiche and dill. MIDMEAL DIP Have you ever witnessed spontaneous plunges in the pool? We had a private event in our studio one night with the cast of Stranger Things. Suddenly, people started jumping into the pool with their clothes and shoes. Our staff turned into bodyguards, offering towels to everybody. SWEET AND SOUR Do you have any garnishes that deserve to be in the spotlight? Though we don't sell them jarred, we get the ‘extra pickles' request all the time, and a side of pickles can be made even if not listed on our menu, such as pickled chiles, yuzu pickles or honey-roasted beets pickled in pear vinaigrette. 1 BridgehamptonSag Harbor Turnpike, Bridgehampton, 631.537.0870, toppingrosehouse.com