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