The Bell and Anchor is number five on David Loewenberg’s South Fork restaurant list. At the Bell and Anchor his partner is Sam McCleland, the executive chef, with David Liszanckie chef de cuisine. The big, open room with walls of windows seats 120, so it can be pretty noisy when full. The Star’s reviewer, Laura Donnelly, rated the food almost flawless last year. The menu is simple but creative, where an appetizer of pork belly, oysters, and kimchi is as exotic as it gets. While many dishes sound familiar — white fish with a beer batter with chips and an outstanding corn pudding are examples — they are prepared perfectly. You can have a moderately expensive meal, although a big lobster will cost a pretty penny. The raw bar is popular and available at brunch as well as dinner; the desserts are homemade.