From Page Chef Cleon Clarke, in his own words.

The Curry Calling

I grew up on curry chicken in Jamaica, so I wanted to create something at Page that honored those roots while creating seasonal signatures in the Hamptons.

The Fusion Approach

I began by fusing cultural elements - people love sticky rice from Asian cuisine, an area I'm particularly passionate about. My approach balanced coconut milk with curry paste to create something uniquely mine. The base remains beautifully simple: coconut milk, chicken stock, curry paste, onion, garlic, and ginger, allowing the clean flavors to speak for themselves.

The Seasonal Rotation

With each season, we change our curry profile. Spring welcomes green curry with its Thai influence and slightly spicier profile. Summer brings the milder yellow curry that's become our signature. Fall and winter feature red curry, which strikes a perfect balance between the intensity of green and the gentleness of yellow. This rotation works because our regulars appreciate consistency and know exactly what to expect with each visit, while we’re still changing it up all the time.

The Vegan Innovation

I'm passionate about creating vegan dishes that are truly satisfying. My jackfruit curry combines this tropical fruit (found in Jamaica and throughout Asia) with potatoes, peppers, onions, and a mild curry sauce. The simple preparation - quick sautéing with our house curry sauce and garlic - became an unexpected hit. Guests were ordering it as their first course before moving on to our vegan entrees.

Inside Tip 📌

Curry needs the right wine. I always recommend a chilled Pinot Grigio or Sancerre. The dry white smooths the flavor and makes everything shine. Just like seafood, curry benefits from the balance.

Inside Tip 2 📌📌

Discover an at-home recipe below.

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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Page Sag Harbor