Sag Harbor - Owner Jerry Wawryk invites individuals to step inside his newest, Hamptons hotspot: Page at 63 Main. Beginning late this spring, this attractive Sag Harbor restaurant will feature a market located in an enclosed patio area, where fresh, local organic produce and health-oriented snacks will be sold. Those looking to purchase these assorted organic goods can enter the market through a side entrance within the alleyway located towards the back of the restaurant. The market will feature grab n' go options with a picnic style flare. In addition, the market will sell breakfast items such as fruit and crepes. During the warmer months, 18 additional seats will be added on the sidewalk in front of the restaurant for a unique outdoor dining experience.

How did they conceive their unique restaurant title? Jared Wawryk, manager and son of Jerry, explained that the restaurant's name was named in honor of their family lineage. "George Page circa 1810, an ancestor of the family, is historically in tuned with Sag Harbor," explained Wawryk. The idea for the restaurant name was conjured through Jerry Wawryk's tours of local farms and vineyards.

Jerry has owned the building where Page at 63 Main is located since 1986. The restaurant's ambiance can be noted as a low-lit dining experience, and chic and casual but focused. "It was most important that the restaurant feature locally sustained produce and ingredients. We would like to continue this trend in order to stay in the times." The Hamptons does in fact encompass and support local sustained items, which Page at 63 Main wishes to support in return.

Page 63 at Main's Executive Chef, Jessie Flores, is a Hamptons native who earned his earned his culinary degree at the Culinary Institute of America. Flores had worked at Della Femina in East Hampton for nine and a half years. Notable chefs he has worked under include James Carpenter and Mike Rozzi. "I learned great techniques in how to handle food, to respect food," said Flores. "So the end result is delicious." His inspiration to pursue a career in the culinary arts was cooking with his mother throughout his childhood and that he enjoys "making people happy with food."

Braised monkfish bubbles away in the Page at 63 Main kitchen under the watchful eyes of Executive Chef Jessie Flores. (Courtesy Photo: Kevin Smith)

Short Braised Monkfish Steak
Recipe courtesy of Executive Chef Jessie Flores

 • One 9 oz. piece of monkfish steak
 • ¼ pound of Chanterelle mushrooms (cleaned)
 • ¼ pound of Oyster mushrooms (cleaned)
 • 1 teaspoon of Miso (whatever Miso you like)
 • 3 Fingerling Potatoes cooked and sliced in half
 • Pinch of thyme (or any herb you like)
 • ½ cup of white wine
 • 2 cups of chicken stock or vegetable stock
 • 1 tablespoon of butter (optional)

Directions:
 • Season monkfish with salt and pepper
 • In a med to hot sauté pan sear monkfish, browning the fish
 • Add fingerling potatoes browning them slightly
 • Add chanterelle mushrooms and oyster mushrooms cook for a minute
 • Deglaze with white wine, add chicken stock bring to a nice simmer
 • Put you pan in the oven (350 degrees) for seven minutes
 • Put pan back on the range top bring everything to a low simmer reduce liquid by a 1/4
 • Add butter, herbs and seasonings to you likings

Page at 63 Main is located at 63 Main Street, Sag Harbor, 631-725-1810.