If you’re looking for a good way to spend hump day during the cold weather, head over to Page at 63 Main in Sag Harbor for the “Wednesday Burger Bash,” that begins at 5 p.m. and runs the rest of the night.
In the bar area and the surrounding bar tables, enjoy a $10 burger special that comes with a glass of tap beer or house wine, and for $8 more, add on another eight ounce patty.
The regular burger without fries is usually priced at $16, but fries can be added to the burger special for $2 more. Guests can also choose to add cheese, short rib, foie gras, mushrooms, caramelized onions, bacon, avocado and other toppings to dress up their burgers, with varying prices depending on the addition. “It’s been going pretty well, so I think we’ll keep doing it,” Executive Chef, Craig Attwood said.
Chef Attwood has prepared some “composed burgers” including the “the Axel” that boasts short ribs, mushrooms, onion rings, pepper rub and a horseradish mayo, named after his daytime sous-chef ($20). “The Shepard” is a spiced lamb burger with Raita, feta, pickled cucumber, Bibb lettuce and tomato ($18). Another unique creation is the “Gobble Gobble,” an all-natural turkey burger with Swiss cheese, caramelized onions and a chipotle aioli ($16). The “No Meat” burger vegetarian option is a butternut squash and lentil burger topped with goat cheese, pickled beets, mushrooms and green goddess aioli ($13). For those partial to seafood, the “Filet O Fish” is a fried cod, tartar sauce, Bibb lettuce, tomato, and pickle sandwich ($15). All of the specially constructed burgers come with a side of fries.
— Lindsay Andarakis