Don’t miss the Sag Harbor Partnership’s Big Tent: Party for the Cinema!
The restaurant’s massive wood-burning oven is, rightfully, the star of the show.
An aquaponic farm grows in the basement of this Main Street restaurant.
From raw honey to fresh-baked baguettes, the Sag Harbor Farmers Market has it all. Here’s what we like to buy every Saturday.
Decoys were originally a tool meant to help hunters shoot birds to eat. In Sag Harbor, Bob Hand Sr. elevates them from tool to art.
These donuts are so good you’re going to need to brace yourself for Homer Simpson sightings in Sag Harbor.
The miniature food sculptures look good enough to eat.
Paul Del Favero, chef and one of the owners at Harbor Market and Kitchen in Sag Harbor, came out to the East End to work the busy season and never left.
The historic whaling port of Sag Harbor has its own rum.
A four-week discussion course at Canio’s offers an opportunity to share thoughts and feelings, raise questions and concerns about climate change.
Joe Tremblay, owner of Bay Burger in Sag Harbor, never ceases to amaze with his innovative Americana offerings: seasonal veggie sides, a grassfed upgrade, and uber-popular ice cream. But his sights now extend beyond the grill to an ocean-based crop he thinks Long Island should be raising more of: kelp.
Bell & Anchor, the fish-focused restaurant tucked away on Noyac Road, inspires nostalgia. This winter, that careful marriage of tradition and innovation will take a new form.