Summertime and Sag Harbor Livin’ Is Easy
It’s a charming town with a rich history. Sag Harbor’s earliest inhabitants were the Algonquin Indians, who called this place Weg-wag-onuch — or “the land or place at the end of the hill.”
From 1760 to 1850, Sag Harbor was a thriving whaling port. As a seaport, it was second only to New York City in importance. However, with the discovery of petroleum in Pennsylvania and a general scarcity of whales, the whaling industry began to decline. And so the locals turned to other industries, like hat factories, watch making, sugar, cotton and flour mills, pottery, and water works.
Today, Sag Harbor relies on tourism for a large part of its income. And luckily, there is plenty to do! Over the years, it’s attracted writers, artists, and rock stars, lured by its cool, grounded fishing-town heritage and authenticity.
Kick off your mornings with excellent coffee and pastries, and then come back later for the burgers and signature milkshakes.
Saturdays 9 a.m. to 1 p.m. from June through October
Kick off your mornings with excellent coffee and pastries, and then come back later for the burgers and signature milkshakes.
Saturdays 9 a.m. to 1 p.m. from June through October
46 Bay Street (in front of the Breakwater Yacht Club)
139 Sag Road, Sagaponak
wolffer.com
Channing Daughters
1927 Scuttle Hole Road, Bridgehampton
channingdaughters.com
BUTCHER BURGER
CLOTHBOUND CHEDDAR, DIRTY-FRIZZLED ONION RINGS, BLACK PEPPER BACON, PICKLED JALAPEÑOS, BBQ SAUCE
7 oz CAB burger patty
Spanish onions, thinly julienned
Butter, room temperature
Slices of New York cheddar
Potato sesame bun
Black Pepper Bacon (recipe below)
Pickled jalapeños
Dirty-Frizzled Onions (recipe below)
BBQ sauce
Salt and pepper to taste
BBQ sauce
Salt and pepper to taste
Dirty-Frizzled Onions
2 red onions
1 cup paprika
1/2 cup garlic powder
1/2 cup ground black pepper
1/2 cup dried oregano
1/4 cup dried thyme
1/4 cup onion powder
1/4 cup chili powder
2 tbs ground mustard
1 tbs cayenne pepper
Wondra flour as needed
Salt to taste
Mix all the spices together. Mix 1 cup of Wondra flour with 1/4 cup of dirty spice.
Thinly slice red onions. Separate all of the rings and soak in ice water.
Drain well, dredge in the dirty-spiced flour and fry at 300°F until dark golden brown and very crunchy.
Drain on paper towels and season with salt and more dirty spice.
Reserve leftover dirty spice for future breading.
12 thin slices of Applewood-smoked bacon
1 1/2 tbs black pepper butcher grind
Preheat oven to 350°F. On a baking sheet with parchment paper, lay the bacon slices in a single layer next to one another. Evenly sprinkle half of the black pepper over the bacon, top with another sheet of parchment paper, and press the pepper into the bacon firmly. Flip the bacon using the two sheets of parchment, and repeat the process with the remaining pepper.
Insert bacon into the preheated oven. Cook for 10 to 12 minutes or until the bacon is lightly browned and crisp. Remove from the oven and transfer the bacon to a towel to drain residual fat. Reserve.
Smash the sliced Spanish onions onto both sides of a seasoned, buttered burger patty, covering most of the patty.
Broil the burger on a sizzle platter, and allow the onion to caramelize. Flip and caramelize the onions again.
Cover with New York cheddar and melt cheese.
Serve on a toasted potato sesame bun with bacon, pickled jalapeños, and a pile of dirty-frizzled onions with BBQ sauce on top.
BUTCHER BURGER
CLOTHBOUND CHEDDAR, DIRTY-FRIZZLED ONION RINGS, BLACK PEPPER BACON, PICKLED JALAPEÑOS, BBQ SAUCE
7 oz CAB burger patty
Spanish onions, thinly julienned
Butter, room temperature
Slices of New York cheddar
Potato sesame bun
Black Pepper Bacon (recipe below)
Pickled jalapeños
BBQ sauce
Salt and pepper to taste
Dirty-Frizzled Onions
2 red onions
1 cup paprika
1/2 cup garlic powder
1/2 cup ground black pepper
1/2 cup dried oregano
1/4 cup dried thyme
1/4 cup onion powder
1/4 cup chili powder
2 tbs ground mustard
1 tbs cayenne pepper
Wondra flour as needed
Salt to taste
Mix all the spices together. Mix 1 cup of Wondra flour with 1/4 cup of dirty spice.
Thinly slice red onions. Separate all of the rings and soak in ice water.
Drain well, dredge in the dirty-spiced flour and fry at 300°F until dark golden brown and very crunchy.
Drain on paper towels and season with salt and more dirty spice.
Reserve leftover dirty spice for future breading.
12 thin slices of Applewood-smoked bacon
1 1/2 tbs black pepper butcher grind
Preheat oven to 350°F. On a baking sheet with parchment paper, lay the bacon slices in a single layer next to one another. Evenly sprinkle half of the black pepper over the bacon, top with another sheet of parchment paper, and press the pepper into the bacon firmly. Flip the bacon using the two sheets of parchment, and repeat the process with the remaining pepper.
Insert bacon into the preheated oven. Cook for 10 to 12 minutes or until the bacon is lightly browned and crisp. Remove from the oven and transfer the bacon to a towel to drain residual fat. Reserve.
Smash the sliced Spanish onions onto both sides of a seasoned, buttered burger patty, covering most of the patty.
Smash the sliced Spanish onions onto both sides of a seasoned, buttered burger patty, covering most of the patty.
Broil the burger on a sizzle platter, and allow the onion to caramelize. Flip and caramelize the onions again.
Cover with New York cheddar and melt cheese.
Serve on a toasted potato sesame bun with bacon, pickled jalapeños, and a pile of dirty-frizzled onions with BBQ sauce on top.
PEACHES ‘N’ CREAM MILKSHAKE
INGREDIENTS
10 oz vanilla ice cream
2 tsp almond extract
2 amaretti cookies
7 oz canned peaches
7 oz fresh peaches
GARNISH
Vanilla whipped cream
1/2 amaretti cookie, crumbled
Peach wedge
Caramel syrup
Place all ingredients in a blender and blend until smooth. Top with garnishes.