The Bell & Anchor is set to reopen for 2013 in Thursday, January 17. Co-owners restaurateur David Loewenberg and executive chef Sam McCleland opened the restaurant in May 2012 and enjoyed a successful first season in business. After a short winter break, The Bell & Anchor is prepared for a new year. The waterfront establishment has become known for its surf-centric menu and use of local ingredients. The restaurant serves dinner Wednesday through Sunday from 5:30 p.m. Brunch is served Sunday from 12 to 4:30 p.m.

Check out some of their popular dishes:

DINNER MENU

APPETIZERS:

Tuna Bowl 16
Diced yellow fin with spinach, cucumber, orange, sesame and ponzu

P.B. & O 15
Pork belly, local oysters and kimchi

Guava Baby Back Ribs half 16/ full with frites 31
Baby spinach and pine nuts

ENTREES:

“Old School” Lobster Garganelli 17/33
Corn, basil and saffron cream

Lobster Thermidor 45
Mustard, cognac, Gruyere, fingerlings and side greens

Grilled Sirloin Burger 18
Pommes frites, lettuce, tomato, red onion and house made dill pickles

BRUNCH:

APPETIZERS

Warm Goat Cheese Salad 14
Baby arugula and sundried tomato vinaigrette

Frito Misto 16
Clam strips, rock shrimp, calamari, capers and lemon with spicy aioli

Crispy Portobello 14
Roasted red peppers, smoked mozzarella and lemon-caper butter

BRUNCH:

Duck Hash 22
Poached organic egg and frisee with vinaigrette

Lobster Benedict 26
English muffin, Canadian bacon, poached eggs, two lobster claws and hollandaise

French Toast 18
Sliced banana and Vermont maple syrup

ENTREES:
Oyster Po-boy 18
Pickles, spicy slaw and house made chips

Cioppino 29
White fish, shrimp, mussels, calamari, chilies and tomato

Blackened Flounder Sandwich 22
Spicy remoulade and house made chips

Location: 3253 Noyac Road, Sag Harbor

**For further information or reservations, call The Bell & Anchor at (631) 725-3400 or visit www.thebellandanchor.com, or on Facebook at www.facebook.com/TheBellandAnchor.