Page at 63 Main
Page at 63 Main is situated in a Sag Harbor building that dates to the 1890s. The food, however, is very 2011, summer variety.
The bright, new eatery moved into the exposed-brick, tin-ceiling space that hosted Blue Sky last season.
There are some outdoor tables here, and the windowside view on a lazy, sunny afternoon puts you in the right mood for a leisurely lunch. But Page at 63 Main is worth visiting anytime.
Chef Jessie Flores offers an eclectic menu, emphasis on the local and the organic. His fare has immediate appeal.
Flores prepares soothing, light sweet-pea ravioli in carrot broth; and black-bean ravioli finished in a tomato sauce and chorizo-sausage ragout. Golden-beet salad is enriched with smoked Cheddar cheese, endive, watercress and apples.
Asian steamed buns bring in a diverting alternative, filled with either braised pork belly or shiitake mushrooms. The soy glaze, smoked coconut, green curry, cilantro, scallions, avocado and pickled cucumber make it a busy, but satisfying, choice.
At lunch: a mellow, meaty lobster roll, with well-seasoned salad, on a potato-bread roll, served with crisp French fries; and the farm-salad sandwich, with grilled local vegetables, tomato and lettuce on hummus-slathered multigrain flatbread.
Crabcakes are very good, day or night. Likewise, the grilled melon salad with mâche, roasted cashews and Maytag blue cheese.
Spongy, moist tres leches cake with pineapple salsa heads the sweets, along with flourless chocolate cake with vanilla ice cream. You'll linger over both.