New East End restaurants worth checking out

CJ’s American Grill offers an affordably priced New American grill menu from chef-owner Chris Richards and chef de cuisine Brian Arbesfeld. You’ll find such choices as a burger, local lobster roll (pictured) and an Asian-style Crescent Farm duck spring roll. Grab a bottle from the Long Island wine wall; all are $25.” data-id=”18324350″ data-link=”https://amnewyork.wpengine.com/wp-content/uploads/2019/10/11227_image.jpg” class=”wp-image-1.8324350″/>
Photo Credit: Randee Daddona

Petulant Wino wine bar takes over the wide-porched building that housed Comtesse Thérèse Bistro. General manager Courtney Schaudel co-owns the Aquebogue place with her chef-restaurateur dad, Tom Schaudel. From chef Lenny Campanelli’s kitchen come such small plates as baked oysters and pork belly tacos, plus charcuterie, raw bar items and a few larger plates. The wine list is half Long Island, half eclectic-international, with most bottles less than $50; a few premium wines will be on tap.” data-id=”18324687″ data-link=”https://amnewyork.wpengine.com/wp-content/uploads/2014/06/image-216.jpg” class=”wp-image-1.8324687″/>
Photo Credit: Randee Daddona

Pace’s Dockside has quietly dropped anchor in the Mattituck marina space that once hosted Touch of Venice. Although sharing partial ownership with Pace’s Steak House in Hauppauge, this new place focuses on local bounty: Crescent Farm duck wings, baked local clams, swordfish Milanese. There also are three steaks and house- made pasta dishes. There’s outdoor dining as well as a tiki bar and poolside tables.” data-id=”18324517″ data-link=”https://amnewyork.wpengine.com/wp-content/uploads/2014/06/image-217.jpg” class=”wp-image-1.8324517″/>
Photo Credit: Randee Daddona

Maple Tree BBQ, a barbecue house with table service, as well as beer, wine and hard cider. Owner-pitmaster Kevin Judge serves up lightly smoky, moist ribs and chicken, as well as brisket. Something you won’t find everywhere is house-smoked pastrami. A selection of American dishes and homey desserts rounds out the menu.” data-id=”18324604″ data-link=”https://amnewyork.wpengine.com/wp-content/uploads/2014/06/image-218.jpg” class=”wp-image-1.8324604″/>
Photo Credit: Randee Daddona

Joe’s Garage and Grill in Riverhead scored a three-star review thanks to chef Brian Burner’s skillful from-scratch cooking and in-house smoking. Try the Tokyo Drift sliders (pictured), steamed Asian buns, enfolding succulent house-smoked pork belly, kimchee and cucumber salsa. Or the smoked turkey potpie, served in an iron skillet with a biscuit topping.” data-id=”18324559″ data-link=”https://amnewyork.wpengine.com/wp-content/uploads/2014/06/image-219.jpg” class=”wp-image-1.8324559″/>
Photo Credit: Randee Daddona

Southold Fish Market has relocated to larger digs and now features an eat-in/takeout menu along with plenty of cafe seating. You’ll find such straightforward seafood classics as charbroiled oysters, Manhattan clam chowder, fish and chips and a seafood salad wrap. Later this summer, the place will have a raw bar, too.” data-id=”18332306″ data-link=”https://amnewyork.wpengine.com/wp-content/uploads/2014/06/image-220.jpg” class=”wp-image-1.8332306″/>
Photo Credit: Newsday / Erica Marcus

Uncle Joe’s Pizza in Mattituck is owned by the same family behind the long-standing Uncle Joe’s in Hampton Bays. Along with pizza, find a full Italian menu with such items as rice ball Parmigiana, fettuccine carbonara and shrimp scampi. Order at the counter and your food will be brought to you.

Correction: An earlier version of this story referred to the the new cafe at Gurney’s Montauk Resort as the Market. The former Cafe Monte has, in fact, been replaced by Ocean Cafe.” data-id=”18332182″ data-link=”https://amnewyork.wpengine.com/wp-content/uploads/2014/06/image-221.jpg” class=”wp-image-1.8332182″/>
Photo Credit: Newsday / Joan Reminick

Restaurants, the East End’s essential summer crop, are coming in now.

Some have sprouted, some are likely to pop up later. And there probably are a few that haven’t been planted yet. But the season has started, and the annuals are joining the perennials.