Sag Harbor

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.

Sag Harbor map

Kick off your mornings with excellent coffee and pastries, and then come back later for the burgers and signature milkshakes.

LT Burger
62 Main Street
ltburger.com
Sample the Local Produce
Sag Harbor Farmers Market

Saturdays 9 a.m. to 1 p.m. from June through October
46 Bay Street (in front of the Breakwater Yacht Club)
Taste the Local Terroir
Wölffer Estate
139 Sag Road, Sagaponak
wolffer.com
Channing Daughters
1927 Scuttle Hole Road, Bridgehampton
channingdaughters.com
Find a Design Treasure to Make Your Own
JANGEORGe
17 Madison Street
jangeorge.com
MONC XIII
40 Madison Street
monc13.com
Visit a 16-Acre Reserve and Sculpture Garden
Long House Reserve
133 Hands Creek Road
longhouse.org
Peek into Sag Harbor’s Whaling Past
Sag Harbor Whaling and Historical Museum
200 Main Street
sagharborwhalingmuseum.org
Carb Up after a Long Day Exploring Sag Harbor
Sag Pizza
103 Main Street
sagpizza.com
Stay Up All Night with the Locals
Corner Bar
1 Main Street
cornerbarsagharbor.com
Get Some Shut-Eye at a Sag Harbor Institution — that Opened in 1840!
The American Hotel
49 Main Street
theamericanhotel.com

Kick off your mornings with excellent coffee and pastries, and then come back later for the burgers and signature milkshakes.

LT Burger
62 Main Street
ltburger.com
Sample the Local Produce
Sag Harbor Farmers Market
Saturdays 9 a.m. to 1 p.m. from June through October

46 Bay Street (in front of the Breakwater Yacht Club)

Taste the Local Terroir
Wölffer Estate
139 Sag Road, Sagaponak
wolffer.com

Channing Daughters
1927 Scuttle Hole Road, Bridgehampton
channingdaughters.com

Find a Design Treasure to Make Your Own
JANGEORGe
17 Madison Street
jangeorge.com

MONC XIII
40 Madison Street
monc13.com

Visit a 16-Acre Reserve and Sculpture Garden
Long House Reserve
133 Hands Creek Road
longhouse.org
Peek into Sag Harbor’s Whaling Past
Sag Harbor Whaling and Historical Museum
200 Main Street
sagharborwhalingmuseum.org
Carb Up after a Long Day Exploring Sag Harbor
Sag Pizza
103 Main Street
sagpizza.com
Stay Up All Night with the Locals
Corner Bar
1 Main Street
cornerbarsagharbor.com
Get Some Shut-Eye at a Sag Harbor Institution — that Opened in 1840!
The American Hotel
49 Main Street
theamericanhotel.com

BUTCHER BURGER

CLOTHBOUND CHEDDAR, DIRTY-FRIZZLED ONION RINGS, BLACK PEPPER BACON, PICKLED JALAPEÑOS, BBQ SAUCE

This is the award-winning burger from the Burger Bash at the South Beach Wine & Food Festival. Enjoy it at LT Burger in Sag Harbor or at home!
INGREDIENTS PER BURGER
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
DIRTY-FRIZZLED ONIONS (RECIPE BELOW)
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.

BLACK PEPPER BACON
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.

METHOD
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

BUTCHER BURGER

CLOTHBOUND CHEDDAR, DIRTY-FRIZZLED ONION RINGS, BLACK PEPPER BACON, PICKLED JALAPEÑOS, BBQ SAUCE

This is the award-winning burger from the Burger Bash at the South Beach Wine & Food Festival. Enjoy it at LT Burger in Sag Harbor or at home!
INGREDIENTS PER BURGER
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
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.

A classic restaurant
BLACK PEPPER BACON
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.

METHOD
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

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.