The Standard

At Sunset Beach on Shelter Island, Chef Mark Zeitouni adheres to the principle that summer lunches should look as light as they taste. In practice, this means plenty of tartines—the open-faced icon of French summer dining. There are three tartines on the menu, each one assembled on a crust of pizza dough toasted in a panini press until it’s thin and crispy. “We’re looking to create a feeling,” Zeitouni says of the elegant L’Atlantique, a tartine surmounted with chilled shrimp, artichoke and Tamara, “because the first thing you do is eat with your eyes.” This is a dish that looks like summer, he says. “It’s very light and very fresh—a dish you can just lean back and snack on.”