If you are a fan of the slow food movement in the Hamptons, one restaurant you will want to make reservations for is Page at 63 Main located at 63 Main Street in Sag Harbor. At the start of the season, the restaurant brought in Executive Chef James Carpenter who, at the helm of the kitchen, designed a menu that celebrates local purveyors, including Balsam Farms of Amagansett, Dave Falkowski's Open Minded Organics of Bridgehampton, Mecox Bay Dairy of Watermill, and Howard Pickerell's Peconic Pride Oysters that are raised in Noyac.
Carpenter's modern-American menu is the culmination of years working at notable Hampton’s restaurants, including the American Hotel and Della Femina. During his time at those restaurants, he was a pioneer of the East End's slow food chapter, where he helped champion the use of local food producers from farmers markets, seafood shops, and farm stands.
Carpenter says that he passionately believes that by using the freshest and best-tasting foods of the season, you create higher quality dishes while also preserving the natural beauty of the East End of Long Island.
Here are 5 dishes to try at Page at 63 Main:
1. Local Montauk Striped Bass
Lacianato kale, parsnip puree, eggplant caponata, ramp butter
2. Local Organic Mushroom Bolognese
Housemade fettucine, sofrito, grana padano parmesan
3. Organic Quinoa Linguine
Cherry tomatoes, toasted pignoli, garlic, fresh herbs
4. Satur Farm Organic Baby Greens Salad
Red radish, cherry tomato, sherry-shallot vinaigrette
5. Grilled Portobello Mushrooms
Baby rocket salad, tri color organic quinoa, radishes, sherry vinaigrett
Photo: Page at 63 Main
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