The Story

In 2012, the Bell & Anchor opened for its first summer. Now, open for much more than just summer: the waterside Sag Harbor restaurant conceived and operated by David Loewenberg & Sam McCleland stands firmly like its sister restaurant,  The Beacon. The Bell & Anchor is a beacon of wholesome food in the Hamptons, New York, or anywhere else.

The restaurant pulls its inspiration from the rich & deep history Sag Harbor, Noyac, Peconic, & the region offer: local seafood, steak, beer, vegetables, and wine. And the menu is certainly packed with non-local food - because, quite honestly, sometimes good food is just good food. The restaurant is a place where you could indulge the pleasure of oysters and cocktails, simply spend your time with a glass of wine and a plate of pork belly as you watch the boats sail by, or to bring your whole family to eat dinner, together.

 

David 
Loewenberg
& Sam
McCleland

No strangers to the restaurant game, co-owners David Loewenberg & Sam McCleland, also head chef, opened the Bell & Anchor's doors to its first diners in May of 2012. The pair's first restaurant, The Beacon, is a testament to Hamptons restaurants that stick: returning every season with new inspirations and dishes for nearly 15 years. Both restaurants share in the same humble spirit, the love of good food, and the joy of giving diners more than what they ordered. When you eat with us, please make yourself at home.

 

Dedicated Press 

 
 

THE Bell and Anchor in Sag Harbor may be this season’s hottest new restaurant in the Hamptons — and with good reason. It has a talented chef in the kitchen, an experienced restaurateur in the dining room and a clean, crisp setting with water views.  See Full Article >>

 

As for the entrees, “Old School” lobster garganelli served with corn, basil, and saffron cream had most diners gushing on a recent Saturday night (and those who opted to downsize to an appetizer portion all expressed regrets). But the more compelling crustacean offering was the lobster thermidor, a dish whose name may suggest something off a Mad Men-era menu, but in the hands of Chef McCleland, its mustard, cognac, gruyere, fingerling potatoes, and side greens manages to feel contemporary and light.  See Full Article >>

 

After starting off with a selection from the raw bar, we order the “PB & O,” a crispy piece of pork belly topped with a raw local oyster and house-made kimchi, served Korean bo-ssamstyle on a leaf of bib lettuce. It is an experience entangling all the senses at once —sweet, savory, and briny, with a touch of acid to cleanse the palate. See Full Article >>

 

From the buds who brought you longtime faves Fresno and the Beacon, Anchor offers panoramic views of Mill Creek Marina matched only by the handsomeness inside: white and sea-green/blue accents, wooden tables large & hearty enough for lobster feasts, and maritimey touches like a giant mounted fish head, and, umm... bells and anchors.  See Full Article >>

 

The Bell & Anchor, David Loewenberg and Chef Sam McCleland’s Noyac outpost, sits overlooking Noyac Bay and Mill Creek Marina, so when my dining partner and I were offered a table, we both chose to sit facing the picture windows. Perhaps not ideal for conversation, but we both wanted to look out over the water as the sun went down.  See Full Article >>

 

Eating out is always a treat. But slurping oysters and sipping mimosas feels even more luxurious, especially when it’s still early in the afternoon. Read Full Article >>

 

Sag Harbor's maritime history will be on full display at the blue and green themed Bell & Anchor from the team behind The Beacon restaurant. Seafood and steak will be the focus and include various types of seating.  See Full Article >>

 

For several years, McCleland and restaurateur David Loewenberg–partners for 13 years at the Sag Harbor eating destination the Beacon–have been looking for a location to launch a second venture together. The two fish together, love seafood and have often lamented the lack of marine-focused offerings in the area, given our region’s abundance of fresh fish.  See Full Article >>