As the sun sets over Sag Harbor Cove on summer nights, there is no better view than that of The Beacon. Watch the boats glide by from tables on The Beacon’s second story deck while experiencing the perfect sunset.

Sam McCleland, The Beacon’s much-praised executive chef, is known for fare that is both creative and artfully executed. The flavors are summery and often sensational. As Peter Gianotti of Newsday observed, "the new American fare is very good." Warm weather favorites include the steamed mussels Beacon Style with garlic, white wine, fresh lemon-thyme, cream and tomatoes and oven-roasted chicken with julienne carrots, braised shallots and smoked bacon-pecorino risotto. Some dishes have an Asian twist, like the sesame-crusted tuna with Napa cabbage-jicama slaw and Asian glaze. Additional popular dishes include the guava baby back ribs with grilled asparagus and potato hash and the sautéed local flounder with tomato, leeks, capers and Yukon mashed potatoes.

The expertise of owner David Loewenberg, widely regarded as one of the East End’s top restaurateurs who also co-owns red/bar brasserie in Southampton and Fresno restaurant in East Hampton, is evident in every aspect of The Beacon.