From Island to Table

Discovering the Locally Sourced Cuisine of Page at 63 Main

Long Island's rich culinary heritage is reflected in the many restaurants that dot its scenic coastline. But for those seeking an unforgettable gourmet odyssey, few places can match the freshness and flavor of Page at 63 Main in Sag Harbor. 

Prosciutto & crustini with balsamic glaze

Tucked away on historic Main Street, Page parlays its position in the quaint seaside village into succulent seafood, crisp, seasonal vegetables, and a carefully curated selection of the finest Long Island wines and spirits. Such high-quality, locally produced ingredients give Page’s talented team a chance to transform the rich regional bounty into creatively dynamic dishes. 

Chef De Cuisine Cleon Clarke appreciates the opportunity to work with such fare, and considers his kitchen's incredible access to the East End's best edible provisions a complete culinary game-changer.

Close-up shot of fish entree on a bed of rice

Eat & Drink Local At Sag Harbor’s Page at 63 Main

Page's diverse menu celebrates the land and sea of Long Island through inspired and creative takes on oysters, crisp kale salad, farm-raised chickens, and more. It features an array of seafood dishes highlighting the day's freshest catch from local fisheries. 

The commitment to use the freshest produce, poultry, and seafood from nearby farms and fisheries goes beyond mere lip service. For example, the New American-style restaurant serves salad greens from Amagansett, asparagus and potatoes—amongst other vegetables—from Sagaponack, and oysters from Montauk.

Meanwhile, the kale used by the chef in an array of dishes is also sourced locally, but the dark, leafy green’s home farm varies throughout the seasons.

These ingredients are put to delicious use in dishes such as vegan asparagus soup, and chicken Milanese and mixed greens salad sourced from the North Fork. The potatoes are roasted and served with steak or used for hand-cut fries. Oysters—prized pearls to many discerning guests—are served as special menu item Oysters Rockefeller multiple times throughout the year.

Page at 63 Main procures goat cheese from Goodale Farms in Riverhead, and uses fabulous cheeses from Bridgehampton’s Mecox Bay Dairy on their burgers and salads.

The restaurant is also a true gem for lovers of local wines and spirits. The menu showcases a variety of locally produced beverages that harmonizes wonderfully with the delicious food. Sip on a crisp and refreshing white wine from a nearby vineyard or indulge in a bold and robust red that plays the perfect companion to any steak or lamb dish.

And when the mood for something stronger strikes, try one of the Page's signature cocktails made with locally distilled spirits. From handcrafted gin and vodka to small-batch whiskey and bourbon, this restaurant has something for every palate. With its commitment to supporting local wineries and distilleries, Page is a must-visit destination for anyone looking to sample the best of Long Island's burgeoning beverage scene.

Close-up shot of an orange cocktail with mint garnish

In-House Aquaponics System at Sag Harbor’s Page: The Ultimate in Locally Sourced Cuisine

Page at 63 Main takes farm-to-table dining to the next level, utilizing an innovative aquaponics system to grow its own fresh and flavorful microgreens and herbs for sauces, cocktails, and garnishes. The complex setup combines hydroponics and aquaculture, yielding a wide variety in a sustainable and eco-friendly way.

As you dine, you'll notice their quality. Plucked from Page's aquaponics gardens mere moments before being added to your dish, their full flavors and aromas elevate every bite. Just a sprinkle of basil or hint of cilantro transports you on a multisensory journey to far-off places. 

Tuna tartare on plate with microgreens

Reserve Your Spot at Page at 63 Main in Sag Harbor

From farm-fresh produce to locally caught seafood, Page's menu showcases the very best of what Long Island has to offer. Join us for a truly unique dining experience, where you can taste the difference that comes from supporting local farmers and producers.