The sensational menu at Sunset Beach—our summery sister hotel on Shelter Island—was designed with a specific locale in mind. “We want you to feel like you’re dining beachside in St. Tropez,” says executive chef Mark Zeitouni. “Minus all the bodyguards and Lamborghinis, of course.” And few dishes say lunch on the Mediterranean quite like traditional Salade Niçoise. It’s not exactly a dish to mess around with, however. “The egg has to be cooked perfectly, it has to be just the right tuna, and it has to have exactly the right capers,” he notes. Having spent a week testing the salad’s various components, Zeitouni’s says his take is perfectly plage-worthy. “It’s one of those dishes where if it’s not broken, don’t fix it.” Oui indeed.