The Legendary Status

Our burger at Page has developed quite the reputation. Just this morning, a lady stopped me on the street asking, Do you work at Page? When I confirmed, she exclaimed about our burgers being so off the hook and so good. This kind of recognition comes from our commitment to creating something far beyond an ordinary burger.

The Premium Blend

The foundation of our burger is an exceptional blend. Made fresh-cut every morning by our supplier, this specialty blend combines four or five different cuts of beef. Short rib is definitely included, along with top round, butt round, and brisket - these last two make a huge difference in flavor and juiciness.

The Perfect Execution

We slice our onions paper-thin and use only the freshest vegetables. The burger gets a beautiful crust on both sides - that satisfying crunch when you bite through to the juicy half-pound patty is essential to the experience. We butter the bun for additional richness and flavor development.

Inside Tip 💯

And while not officially on the menu, try ordering the burger my way - medium rare with sautéed mushrooms and onions, topped with cheddar cheese and a sunny-side-up egg on top. Add ketchup and mustard for the complete experience. Be prepared with at least three napkins - this burger delivers on juiciness.

During busy summer months, the burger becomes exclusively a bar or to-go item.

Contact

🌐 Page Sag Harbor

About

Jamaican-born Chef Cleon Clarke brings his distinctive blend of Caribbean, Asian and New American cooking to Page restaurant in Sag Harbor, where regulars return for his signature seasonal curry, duck served two ways, and a meticulously-crafted tuna tartare. When not in the kitchen, you'll find Chef Clarke sampling other cuisines, taking nature walks with family, or writing down new recipes that came to him in his dreams.

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