DAN’S PAPERS
Page 70 September 6, 2013
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Restaurant Review: Bay Burger
I
t’s a universally acknowledged truth that the best days at Dan’s Papers are when marketing manager Ellen Dioguardi pleads with her husband to pick up Bay Burger for dinner. The good news spreads like wildfire around the office, as we all happily halt our duties to order from a menu that features homemade buns, Grade A beef ground daily, and a variety of specialty burger options. Burger-sized packages arrive some time later, each order individually wrapped in white parchment paper that looks adorable and also does nothing to mask the scent of perfectly grilled patties. We all agree: The takeout is top notch. But I ventured to the brick and mortar joint for my inaugural visit last week. Lee first discovered Bay Burger over the summer, noting that it’s the perfect place for a quick, easy meal before seeing a show at Bay Street Theatre. The casual décor, complete with nautical, Sag Harbor touches, is evocative of Bay Burger’s attention to crafting a no-nonsense, true American burger. There’s an aura of fun pervasive throughout the family-friendly space, particularly in the back room, which offers toys, games and what seems like an opportunity to write your name on the wall using colorful wax sticks. Walking up to the butcher-block counter, we heeded to the posted instructions for ordering your burger: 1. Choose your preferred temperature; 2. Cheese (Swiss, American, Cheddar or Bleu);
3. Veggies (lettuce, tomato, onion and pickle); and was a mixture of fresh corn, onions, tomatoes and 4. Condiments (ketchup, mayo and Dijon mustard). other veggies, and provided the perfect complement Now is also the time when you pick up your “extras,” to my burger. Lee ordered a cheeseburger, medium like bacon or caramelized onions. Simply procure the well, no veggies (no judgment please!) and ketchup, required information, take a number and allow your along with a root beer float with chocolate ice cream and some fries and tater tots. The root server a few moments to deliver beer float combined A&W root beer slices of burger heaven. and Joe & Liza’s ice cream, which, in Lest we assume the ordering case you weren’t aware, is a delicious, instructions are only for tourists, all-natural local treasure. Joe & Liza’s co-owner Joe Tremblay revealed thick chocolate ice cream, combined some breaking news: Bay Burger is with the root beer’s sweet fizz, was so no longer a seasonal joint. Instead rich and delicious that he considered of hibernating in the winter, it’ll be ordering another. year-round, open for long weekends. The homemade burger buns are Aside from the traditional quartera tad salty, a surprise when I had pound beef burger, Bay Burger offers my first Bay Burger burger. But it’s a turkey burger, fish burger and become something I now crave in veggie burger. Non-patty options subsequent burger outings, and I see include a grilled cheese, hot dog, no need to cut myself off from my falafel sandwich, BLT, buffalo chicken newfound addiction. Lee mentioned sandwich and a wedge salad, as well that the salt factor is the only caveat as a selection of sides and specials. Bay Burger is also the home of Joe The turkey burger with all the fixins’ he has with Bay Burger, but noted that the bread itself is light and tasty. We & Liza’s ice cream (more on that later), can’t wait for Dan’s Papers to order from Bay Burger and they serve local beer and wine. I went with the turkey burger, a grilled white meat again soon—the meat is rich and juicy, the options turkey patty, with cheddar cheese, all the veggies are plentiful and the ice cream is to die for. Highly and ketchup. The meat is thick and juicy, perfectly recommended! complemented by the smattering of fresh, burgerBay Burger, 1742 Bridgehampton-Sag Harbor appropriate condiments. My side order was the special of the day, a homemade corn salad. The large serving Turnpike, Sag Harbor, 631-899-3915, bayburger.com K. Laffey
By kelly laffey and lee meyer
Open 7 Days Lunch Dinner Takeout & Catering Open 7 Days Lunch Dinner Takeout & Catering
— ope n 7 days —
A Chef Matthew Guiffrida Production
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at 5:30pM for dinner
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Dan’s Papers “Best of the Best” Voted Best Chef in the Hamptons 2012 Voted Best Brunch in the Hamptons 2012
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