Andrew Engle, veteran chef of the departed Laundry in East Hampton, joins restaurateurs Eric Lemonides and Jason Weiner, who's also executive chef, of Almond at the refashioned and refreshed Blue Whale.
Diners can expect to find steamed mussels, English pea-and-leek soup with dayboat scallops, striped bass with olives and preserved lemon, roasted chicken, linguine with clam sauce, and harissa-spiked lamb shank on the menu.
Canteen is the former Bay Bar. It's a casual venue for breakfast, lunch and late-night take-out, emphasizing sandwiches, salads, pizzas and pastries.
For additional information: 631-597-6500.