In a town surrounded by water, Page Restaurant has become a Sag Harbor fixture by blending seafood traditions with global influences. Not strictly American nor fully international, we have carved out a culinary identity that locals and visitors have embraced for over a decade.

From Ports of Call to Global American

Page began with a focus on seafood, originally called Ports of Call. Over time, our restaurant evolved into what we now describe as new American comfort food with Portuguese, Italian, and French influences. One of our first chefs was the late James Carpenter, who helped establish a foundation that our current chef Cleon Clark has built upon.

We created a menu that reflects Sag Harbor's waterfront location. We emphasize that being on an island surrounded by water naturally leads to cuisine from around the world.

The result is what we call New Global American – a style that's tough to categorize because it's constantly evolving. It could almost be called international, but remains distinctly American at its core.

Seafood at the Center

True to our waterfront setting, Page's menu gives seafood a starring role. Our Thai Fishermen’s Stew – similar to a bouillabaisse – has become one of our signature dishes.

Our Curry Shrimp dish is another standout, reflecting our global approach. The curry varies from Thai green curry to Indian yellow curry, always served with sticky rice. The dish connects to maritime history, acknowledging how ships brought curry to ports around the world.

Comfort Food Favorites

Some dishes at Page have achieved institution status. Our Bolognese – made with veal, beef, and lamb – has been on the menu for 15 years. People continue to crave this perfectly executed classic. Similarly, our Sausage and Broccoli Rabe Pasta has become a menu staple we simply cannot remove.

The Burger at the Bar

Then there's the Burger – a holdover from my history with gourmet burgers. We maintain this popular option because demand remains strong. Diners can customize it with various toppings, such as sauteed mushrooms, grilled onions, avocado, mozzarella.... My personal favorite? With bacon and blue cheese. Sometimes bacon and cheddar.

During busy summer months, the burger becomes exclusively a bar item. Our kitchen simply doesn't have room on the grill for multiple burgers during peak dining room service. This limitation has only made the burger more sought-after, with many customers specifically choosing to eat at the bar to order it.

Chef Cleon's Caribbean Influence

Our chef Cleon Clark brings Jamaican influences to Page's menu, adding another layer to our global approach. He incorporates elements of Jamaican cuisine throughout the menu. We recently added a Jerk Chicken Sandwich, a seasonable lunch menu item that showcases this Caribbean touch.

This island-to-island connection makes perfect sense in our waterfront location. His Caribbean flair, from another place surrounded by water, reinforces how our menu naturally reflects its coastal setting.

Beyond the Expected

Page moves beyond standard American fare with dishes that showcase global influences. Our duck two ways – a preparation featuring both rare, medium-rare sliced duck and duck confit – comes from my experience at Maidstone Arms. It's a staple that, while more French in origin, fits perfectly with our global approach.

The menu also features Middle-Eastern spiced tuna or lamb. Our food is deliberately interesting – not just Italian, not just French. We recognize that not everyone wants traditional French cuisine, which is why our niche is offering something for everybody.

The Bar Scene: Accessible Luxury

Our bar has developed its own following with menu items that offer value without compromising quality. Our flatbread pizzas – including varieties like sausage, fig prosciutto, mushroom, and margherita – have become extremely popular. At $10 for a margherita, we offer unprecedented value for the Hamptons bar scene.

This approach represents an alternative to traditional happy hour specials. We deliberately avoid conventional happy hours with discounted drinks, focusing instead on quality food at accessible prices at the bar.

Our bar area features 10 seats and three high-top tables. The high-tops can be reserved by calling ahead. The bar menu is available until 11pm in summer, with plans to extend to midnight for Back Page. Guests can order anything off the dining menu until 10:30pm.

Year-Round Reliability

Unlike many Hamptons establishments that operate seasonally, Page is open seven days a week year-round, making us remarkably reliable for Sag Harbor customers. While summer brings special offerings like five-pound lobsters, we maintain our core identity and accessibility throughout the year.

This consistency, coupled with a menu that balances comfort favorites with global exploration, has made Page a Sag Harbor institution. By embracing our waterfront location while looking outward to global influences, we've created a dining experience that feels both authentically local and refreshingly worldly.

Insider Tips

Our popular burgers are bar-only in the summer. Locals call ahead to reserve a high-top. If you can’t get a seat, order it to-go and head to our Back Page patio around the corner.

Contact

🌐 pagesagharbor.com

About

This card was written by Eric Peele. Born and raised on the East End, Eric is the Director of Operations at Page restaurant in Sag Harbor, where culinary traditions and a love of community meet the sea. When not at Page, you can find Eric on one of the East End’s many beautiful golf courses. He’s birdie’d Hole 7 at Montauk Downs.

Lead-in Image

Page Sag Harbor / Instagram