You’ve been good all spring. Getting ready for bathing suit weather in the Hamptons, you begrudgingly scrimped on the calories, the fat, and dinners out. Finally, it’s time to hit those beaches, work up a sweat, an appetite and indulge. Après beach dining is just scant blocks away at South Edison. So why not?

Chef Todd Mitgang (of NYC’s Cascabel Taqueria fame) offers classic beach fare here with a fresh and creative twist ala a seafood centric menu, with obvious attention paid to combining interesting textures with unexpected flavors. For instance, fried belly clams with stone ground corn crusts and bacon fat aioli gets the job done nicely, don’t you think?

Other palate teasers such as the cherry cola braised Berkshire pork belly with cherries, breakfast radish, spring garlic and mashed chickpeas as well as entrees like local porgy a la plancha with roasted fennel, roasted apple, chard and butter bathed crab sauce; handmade linguini and baby octopus with leeks, butter, chopped tomatoes, fresh oregano, green olives and feta and many more options still. For strict land lubbers, spicy pulled pork tacos with house roasted chipotle, queso cotija and cilantro or jerk roasted Crescent Farms duck breasts, complimented with mango chili sauce and tamarind spiced quinoa await you.

Feel like sticking to your diet? An extensive raw bar offers a top notch array of cold and fresh clams, oysters, mussels galore and an absolutely memorable lobster roll.

The atmosphere doesn’t hurt the case either. Aqua blue and bright yellow colors brighten up the white chairs and rustic wood tables, while flickering votive candles enhance the mood in the main dining room. The patio continues the beachy theme with whitewash brick floors, dark wood tables, galvanized metal chairs and pendant lighting. The copper topped bar here is eye catching and houses the raw bar display and cocktail menu. Very inviting.

Concoctions such as their dirty sandbox with weihenstephan and fresh lemon soda; the patio pounder with prosecco and St. Germain or Greenacres with Hendricks gin, cucumber, watermelon and fresh lemon, are all on hand to wash it all down. An enticing selection of wines is also available as well as a wide selection of draft beers.

For dessert, peruse the inventive menu and decide for yourself. Need a suggestion? I’m crazy for the homemade ice cream sandwich with brownies and salted caramel ice cream. It effortlessly hits it out of the park and is fast becoming a signature dish.
After all, what’s not to love?