Hamptons Dining Dish: Nick & Toni’s, Rowdy Hall, Love Lane Kitchen, aMano

Nick & Toni’s in East Hampton has announced that Bryan Futerman has taken the position of Chef de Cuisine for the 2015 season. Futerman will oversee and coordinate all the restaurant food operations, while also working the line and preparing upscale Mediterranean cuisine. The restaurant has also announced they will now serve dinner daily beginning at 6 p.m. The menu, which features seasonal ingredients and is subject to change, includes items such as: zucchini chips; affettato—Chef’s selection of La Quercia cured meats; penne alla vecchia bettola with spicy, oven-roasted tomato sauce; free-range chicken with crushed Yukon gold potatoes, roasted garlic, house-cured pancetta and rosemary jus; and tartufo—caramel truffle, chocolate and hazelnut gelato and almond-biscotti crumbs. 631-324-3550 nickandtonis.com.

Rowdy Hall in East Hampton serves lunch and dinner daily beginning at noon. Summer menu items, subject to change, include: grilled asparagus salad with arugula, shaved Grana Padano and truffle vinaigrette; Tuscan kale salad with feta cheese, hard-cooked egg, garlic bread crumbs and rice wine vinaigrette; salmon with Asian vegetable salad, rice wine-sesame vinaigrette; roast leg of lamb with saffron couscous and sweet peas mint aioli; and yellowfin tuna with crispy asparagus-daikon salad, sesame-soy vinaigrette and spring pea pesto. 631-324-8555 rowdyhall.com.

Love Lane Kitchen in Mattituck serves breakfast and lunch Monday through Friday from 7 a.m. to 4 p.m. and on Saturday and Sunday from 8 a.m. to 4 p.m., dinner is served Friday through Monday from 5 to 9:30 p.m. Breakfast items include: French toast, pancakes, free-style eggs, rancheros, pastrami hash, granola ’n’ yogurt and oatmeal. Lunch items include: the burger—a half-pound, antibiotic-free beef patty on a brioche roll served with garlic and herb fries, lettuce, tomato and your choice of cheese; the cobb salad with roasted chicken, avocado, bacon, tomatoes, sliced egg and crumbled blue cheese served on romaine lettuce with homemade blue cheese dressing; goat cheese panino with fresh goat cheese, sautéed mushrooms, onions, zucchini, squash and eggplant with mesclun greens on pressed focaccia; and fish tacos—two flour tortillas stuffed with fresh grilled fish, marinated radish, guacamole and cilantro sour cream served with cucumber salad. 631-298-8989 lovelanekitchen.com.

aMano Restaurant in Mattituck serves dinner daily beginning at 5 p.m. and lunch on Saturday and Sunday beginning at noon. Dinner items, subject to change, include: tomato, basil and mozzarella and smoked duck, roasted tomatoes, fontina and saba, wood-fired pizzas; charred octopus with seedless grapes, fingerling potatoes, capers, red onion and black olive vinaigrette; Bibb salad with smoked duck, pignoli, sundried cherries and white balsamic vinaigrette; housemade ricotta gnocchi, wild mushrooms, truffle oil and shaved Parmigianino; whole-roasted branzino with garlic-scented spinach, extra virgin olive oil and lemon jam; marinated pork chop with roasted peppers, balsamic-red wine glaze, duck-fat potatoes and apple-cinnamon compote; and stuffed veal chop with prosciutto, truffled pecorino, sage, pancetta-scallion potato mash and mushroom glaze. 631-298-4800 amanorestaurant.com.