The dish on Long Island's restaurant and food scene.
There are three new koi tanks in the rear dining room at Page at 63 Main in Sag Harbor, but they’re not merely decorative. Part of the restaurant’s brand-new aquaponics system, they provide nutrient-rich water for a garden of microgreens growing up the walls.
When you order a salad, a white-coated cook comes out of the kitchen with a scissors and snips your lettuce. It is then incorporated into daily specials including crispy oysters with green goddess dressing and house-grown greens, dreamed up by newly recruited chef James Carpenter, a passionate advocate of organic and sustainable foods.
The dining room setup, along with an even larger aquaponics system in the basement and a planned rooftop garden, was designed by green builder and educator Teryl Chapel. On the day I visited, he was getting ready to explain aquaponics and sustainability to a group of Sag Harbor Elementary School fifth-graders. Cookies and juice were laid out on a table, perhaps to discourage the kids from eating the salad off the walls.
Page at 63 Main is located at 63 Main St. in Sag Harbor, 631-725-1810, page63main.com