Dining Out: Sundays on the Bay

Oakland’s Restaurant & Marina has stood at the edge of Shinnecock Inlet on Dune Road for 20 years. Now the Hampton Bays eatery has something of a casual younger sibling: Sundays on the Bay, a new endeavor Stephanie Oakland and her husband, Doug, opened in July next door to their longtime family business, in the building that formerly housed Sunwaters Grill.

If Oakland’s is geared toward summer visitors, Sundays is a place for year-round residents. Unlike Oakland’s, it will be open all year for lunch and dinner.

“It’s just a completely different feel,” Ms. Oakland said. “Casual, reasonably priced, more of a simple menu, I guess you would say.”

During the off-season, Sundays opens at noon and closes at 9 p.m. during the week, and stays open until 10 p.m. on Fridays and Saturdays. During the summer, it stays open until 10 p.m. on weekdays and 11 p.m. on Fridays and Saturdays.

The Oaklands recently purchased the Sunwaters building, along with the adjacent marina. Sunwaters, meanwhile, has moved next door to open as Sunwaters at the Top, incorporating part of the name of the previous establishment at the site, Top of the Wharf.

Part of the appeal of Sundays, Ms. Oakland said, is that a lot of the seafood at the restaurant comes straight off the docks. The restaurant has its own chef, Mario Calle, but John Hill, the executive chef at Oakland’s, also oversees Sundays.

On Mondays and Tuesdays, Sundays offers a pair of one-and-a-quarter-pound lobsters for $24, kicking off a series of specials that run throughout the week. On Wednesdays and Thursdays, the restaurant offers two dinner entrées for the price of one. And on Fridays and Saturdays, the restaurant offers a steak, a soup or salad, and a dessert for $22.

Ms. Oakland said that Sundays is “packed” for “Football Sunday” every week, offering 10-cent wings and $7 pitchers of domestic beer. Happy hour is from 5 to 7 p.m. every evening, and the bar keeps the same hours as the restaurant.

Seafood dinner entrées include a grilled filet of salmon topped with feta cheese and butter, for $21; a grilled yellowfin tuna steak topped with cucumber, wasabi, ginger and tomato relish, for $24; and a swordfish steak topped with grilled pineapple, honey and chipotle salsa, for $24.

For dinner, Sundays also offers a cheeseburger for $15, a rib eye steak for $30 and a sautéed chicken cutlet topped with rosemary sautéed spinach, for $19. All entrées come with the vegetable of the day and a choice of French fries, baked potato or rice pilaf. Dinner begins at 5 p.m.

Dinner appetizers range in price from $4.50 for a cup of Manhattan or New England clam chowder, to $15 for the jumbo lump crab cake, which is tossed with herbs and topped with caramelized garlic and Dijon mustard sauce.

Appetizers also include crispy calamari rings served with a tomato sauce, for $11, and clams on the half shell with lemon and spicy cocktail sauce, for $8.50.

Lunch entrées at Sundays range from a hamburger for $9 (cheese is an extra $1) to 2-pound lobsters for $39 (a one-and-a-quarter-pound lobster costs $24). Lunch comes with a choice of French fries or coleslaw.

Other lunch choices include a chicken sandwich or a steak sandwich, both $13; a pulled pork taco, $14; a tuna salad sandwich, $16; and a fried flounder sandwich, $11.

For lunch, Sundays also offers a house salad made with an organic spring mix, diced peppers, feta cheese, kalamata olives, cucumber and a red wine vinaigrette, for $6. A marinated mozzarella salad, which comes with a balsamic vinaigrette and sun dried tomatoes, costs $8. The grilled shrimp salad costs $18 and the chicken caesar salad costs $14.