Down a makeshift alley flanked by a wooden fence and much beachy memorabilia, and behind Rick’s Crabby Cowboy Marina you will find Montauks’ new favorite and still-largely-untainted-by-the-douchey-masses restaurant Moby Dick’s. Nick Hatsatouris and Lincoln Pilcher of Kingswood in the West Village launched the pop-up place just weeks ago, with a market-driven menu created by Il Buco executive sous chef Gary King. The much-talked-about shrimp spaghetti is so well-liked it’s already fast becoming Moby Dick’s signature dish, plus there’s a kale salad (of course, we are talking on trend at this place) and pizza from a wood-burning oven. The décor is repurposed-meets-nautical — painted white pallets are makeshift couches beneath striped cushions, mariner’s rope spools serve as tables and life rings hang from boats perma-docked at the marina. Oh, and when you order, you grab a numbered buoy. Cute. The rosé is on tap, and the picnic benches are inset with stainless steel tubs to fill with ice and keep drinks ice-cold. Wear sandals, shorts and stripes.
435 East Lake Drive (in the Rick’s Crabby Cowboy Marina) Mobydicksmontauk.com