There's a new concept in fine dining and Annona is built for speed. With the fall season upon us, many restaurants close for the winter months, but not Annona. Annona will be serving the most exquisite food year-round. Nestled atop Manhattan Motor Cars of The Hamptons, this elegant chic restaurant brings a spark of the big city to the Westhampton Beach.

I've had the great fortune of visiting this state-of-the-art building that serves as both a restaurant and high-end dealership. Before or after your dining experience, you can check out the latest, fastest and most high-end automobiles found on the East Coast. Choose from a selection of Bentley's, Rolls Royce, Porsche, Saleen, Lamborghini and several other "gems on wheels." But for now, we'll stay on course. First course, second course. Annona exudes elegance and attention for detail with its first class service, beautiful décor and high-energy atmosphere. The official opening was celebrated mid-summer and they've been receiving high praises ever since. Owner Rich Rubio acquired the assistance of Restaurateur and Culinary Advisor Zakary Pelaccio (owner of 5 Ninth and Fatty Crab). Rich and Zakary knew they could build a successful restaurant with the right chef at the helm and Executive Chef Sara Jenkins (formerly of 50 Carmine) was a dream come true.

Sara Jenkins also known as "Goddess of the Green Market" because of her use of local produce has created a unique menu inspired by her travels throughout the globe and passion for food. The presentation of each dish is like a work of art. During my most recent visit, the aroma from the kitchen made my mouth water and eyes pop as it was being prepared and delivered to the dining room.

Seared Local Sea Scallops made with arugula, cucumber, radish dressed in an olive oil and lemon sauce, Wood Oven Roasted Octopus served with cherry tomatoes, olives and oregano and Bouchot Mussels prepared in a white wine saffron sauce were just a few of the tempting starter dishes that captured my taste buds. Each night, Sara also offers an array of specials and signature dishes in addition to the regular menu. Annona's ample selection of pasta dishes includes Capricci made with sweet onion, roasted corn, savory and crème fraiche, Charred Eggplant Ravioli prepared with fresh sheep's milk ricotta and burst cherry tomatoes and Lobster and Crabmeat Agnolotti served in a shellfish broth and chervil as well as many other culinary delights. Only the freshest fair can be found at Annona and Sara cooks many of the dishes in their wood burning stove such as the Wood Oven Roasted Striped Bass served with roasted potatoes and zucchini shaved red onion and parsley leaf. A few other stand out dishes includes the Truffle Butter Roasted Bluefoot Chicken, 29-Day Dry Aged Rib-Eye and Grilled Berkshire Pork (slow cooked).

And for those of you who miss the Manhattan bar scene, Annona's grand sleek bar offers the perfect remedy. Mixologist David Wondrich is a master at creating the most delicious cocktails and has been featured in many magazines in addition to being Esquire magazine's drink correspondent. Annona is definitely going to be the new "hot spot" in the Hamptons. Who would have imagined fast cars, fine Italian fair and a chic upbeat atmosphere could be within reach. You've got to love it! Visit www.hamptonsview.com again next week for a full restaurant review.

Annona's is open 6 nights per week (closed Mondays). Reservations are recommended. Located at 112 Riverhead Road, Westhampton Beach. Call 631-288-7766.