Dining

"My partners introduced new music, design elements and menu items to Calissa this year. Perhaps my favorite compliment is when customers exclaim 'wow, it's just like being in Greece,'" said Calissa owner James Mallios.

"We want our visitors to find their oasis at NAIA, where they will feel the energy of Mykonos meets St. Tropez while settling into the casual elegance of Southampton. We provide a chic setting where guests can kick back in this eclectic mix of art, music and fine food. The vibe is undeniable," said Michael Pitsinos, Founder and...

"The orange wine is the flagship and the reason the project exists in the first place, so that's the wine we decided to feature in the tote. It's at the intersection of serious wine and something that is easily chuggable, 'glou glou' if you will," Nicaise told us.

"We're fortunate that this year we've got some amazing talent in the kitchen. Our new menu highlights warm weather coastal cooking of the Italian Adriatic - simple, ingredient driven dishes," Hatsatouris told us.

"Everything is made in-house, from our pasta to desserts, like the fruit tart, made every day," Kit Still told us.

"They love what they do," Shirley Ruch said of her staff. "I am sure that helps make everything taste so good."

"We worked hard to figure out how to bring our bagels to our loyal customers," said Melanie Frost, Chief Operating Officer and second-generation owner of Ess-a-Bagel. "Many of our regular customers have now moved indefinitely to the East End and we wanted to make sure to reach them wherever they are."

"This downtime during the pandemic gave me pause for inner reflection, new appreciation, reinvention and innovation. I knew I had to use this time wisely and be creative," Grau told us.

"The winery enlisted Bay Area TV and radio host Liam Mayclem to host Summer Sundays, a bi-weekly virtual event on the winery's social media channels featuring well-known friends of the winery from the wine, food, music and performing arts communities," Magner told us.

"We are so excited to be at the vanguard of building a truly green economy - one in which making the sustainable choice does not mean sacrificing taste, quality, or aesthetic," Chambers told us.