Besito
402 New York Ave., (631) 549-0100. www.besitomex.com .Seats: 110.Cuisine: upscale Mexican.Specialties: ceviche of the day with plantain chips; tableside guacamole with tortilla chips; boneless beef short ribs with rajas and tomatillo; blue corn- and crabcrusted grouper with pumpkin seed and sweet corn; Mexican chocolate pudding.Main courses: $17-$27.Chef: Matthew Lake.Owner: John Tunney III.
Café Buenos Aires
23 Wall St., (631) 603-3600. www.cafebuenosaires.net .Seats: 120.Cuisine: Argentinean and Spanish.Specialties: shrimp in garlic and olive oil; paella for two with mussels, shrimp, clams, scallops and chorizo; New York strip steak with country potato, vegetables and chimichurri; flambéed apple pancake with sliced apples and vanilla ice cream.Main courses: $20-$27.Chef: Gustavo Soria.Owner: Hugo Garcia.
Honu Kitchen and Cocktails
363 New York Ave., (631) 421-6900. www.honukitchen.com .Seats: 200.Cuisine: new American small plates.Specialties: yellowtail tuna with scallion and jalapeño; skirt steak with romesco and red onion; duck with scallions and cucumber; South African lobster tail with fire-roasted corn.Main courses: $9-$16.Chef: Paul Miranda.Owner: John Tunney III.
Jonathan’s Ristorante
15 Wall St., (631) 549-0055. www.jonathans ristorante.com .Seats: 80.Cuisine: contemporary Italian.Specialties: wild-mushroom risotto with truffle oil; sautéed baby artichokes with basil oil; pumpkin ravioli with butter, sage, Parmigiano and amaretto cookie dust; blackened tuna with avocado, tomato, semolina cake and Swiss chard; poached pear with white chocolate.Main courses: $20-$38.Chef: Tito Onofre.Owner: Roberto Ornato.
Prime Restaurant American Kitchen and Bar
117 New York Ave., (631) 385-1515. www.restaurantprime.com .Seats: 165 in the dining room, 80 on the porch, 80 dockside.Cuisine: new American steak and seafood.Specialties: porcini and fontina risotto cake with shaved asparagus; potato gnocchi with Parmesan-truffle sauce; filet mignon wrapped in puff pastry, with mushroom duxelles, bordelaise and Brie fondue; panseared red snapper with steamed spinach, diced red and yellow tomatoes, and Champagne vinaigrette.Main courses: $26-$49.Chef: Gregg Lauletta.Owners: The Bohlsen family.
