By Eric Peel, Operations Director at Page

Burger With a Backstory 🍔

Our burger at Page has a history of its own.

It's a holdover from my days of working with the Claim Company in Illinois, where we served high-volume gourmet burgers with five different kinds of breads, six cheeses, and ten toppings.

That was the whole concept – a gourmet burger where diners could build their dream combination.

We developed our own version of a gourmet burger at Page -- and it's become something of a Sag Harbor institution.

Build It Your Way

Our burgers are all about customization. Everything is an add-on – bacon, blue cheese, sautéed mushrooms, grilled onions, avocado, even mozzarella.

The burger itself is prepared to temperature, just like a fine steak.

The bacon and blue cheese combination is my personal favorite, though cheddar works beautifully too.

Bar-Only by Design

During the off season, the burger is available anytime anywhere, except for Saturday night dinners when it’s only available at the bar.

But in the summertime, it's simply impossible to do burgers in the dining room – we just don't have room on the grill for ten burgers going out at one time with all our other dishes.

This necessity created what's become a cherished tradition: saddling up to the bar specifically for our burger.

Inside Tip 📌

If it’s summer and you want the burger, get a seat at the bar. And better yet, call us to book a high top table - this is not something for Resy. Or ask for a burger to-go and walk around the corner to our Back Page patio in back. It’s a fun space and an inside tip in itself. 

Contact

🌐 pagesagharbor.com

📞 +1 (631) 725-1810

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 / Official Site