Restaurant

The expansive view of Three Mile Harbor sets the scene for the most beautiful sunsets in the Hamptons. Our New American cuisine will dazzle you as much as the view. For restaurant reservations please call Alex Algieri at 631.329.2800.

On Saturday, July 15, East Hampton Point will celebrate the Bastille Day & Great Bonac Fireworks Show on Three Mile Harbor with excellent viewing from its exclusive perch. Details to be announced. The annual event, supported year-on-year by East Hampton Point, is organized by The Clamshell Foundation. Those who also wish to support the charity and its quintessential Hamptons summer events may donate directly here.
Hours

Hours

Through Sunday June 25:
LUNCH: Friday-Sunday from noon
DINNER: Thursday-Sunday from 5

Monday June 26 through Labor Day:
LUNCH: Friday-Sunday from noon
DINNER: Daily from 5

For reservations please call 631.329.2800 or use Open Table Open Table

Menu
Entertainment

Entertainment

REGGAE SUNDAY 6-9pm: live music, themed cocktails and idyllic sunsets.

INDUSTRY NIGHT MONDAY 5-9pm: at the bar, features $5 small plates and half-price drinks.

LOBSTER BAKE WEDNESDAY from 5pm: features 1-1/4lb lobster, clams, mussels, corn on the cob and baked potato for $40 per person.

HAPPY HOUR FRIDAY & SATURDAY 3-5pm: at the bar, features $1 local oysters and littleneck clams plus $5 Montauk Brewing Company drafts.

The Team

The GM

Alex Algieri, the General Manager, started his career at a very young age working in some of the best and most well-known kitchens from the Hamptons to California. Over the years he transitioned to the Front of House, where his warm genuine smile and hands on approach have served him well. Alex and his team at East Hampton Point strive to bring back the true meaning of hospitality, with a balance of warmth professionalism and inclusiveness.


The Chef

Craig Attwood rejoins East Hampton Point, where he was executive chef from 2008 — 2010, with a new signature menu. The Long Islander, respectful of local bounty and dubbed early in his career by The New York Times as a “kitchen commander,” fuses tradition with eclectic preparation in his seafood-driven New American menu of raw dishes, small plates and entrees.


Restaurant
Restaurant
Restaurant