Scampi

Named after a type of prawn that’s ubiquitous in the Mediterranean, Scampi is chef PJ Calapa’s three-year-old ode to Southern Italian cooking that highlights all that’s fresh from the sea. Calapa is bringing in as much as he can to procure from local waters, like clams and tuna via Montauk, while sourcing other ocean animals from the Massachusetts and New Jersey coast. Don’t miss his fresh pastas, including the restaurant’s namesake, mafaldini scampi, accented with butter and lemon.