Dan's Papers - October 5, 2007 - Danny's Poxabogue Cafe

There is a traditional place to go for breakfast in Wainscott. For over fifty years breakfast and lunch have been served at the restaurant located within the Poxabogue Golf Course. Located on the north side of Route 27 in Sagaponack, the restaurant, aptly named The Fairway Café on the Green. It has been owned and operated by Dan Murray for the last sixteen years. Mr. Murray explains he was driving balls at the range 17 years ago when Grace (the former owner) approached him about purchasing the place. Mr. Murray had operated the Newtown Café, which was once located where the Golden Pear is in East Hampton, and was at the time looking for a new venture. "I thought I'd give it a shot," he explained. So for the last sixteen years The Fairway Café on the Green has been opened 363 days a year from 7 a.m. to 5 p.m. and is only closed on Christmas and Thanksgiving.

The clicking sound of golf balls being struck is in the air as you walk up the ramp and see the morning specials displayed on a blackboard next to the entrance, and then Dan himself is usually there to seat you. There are 34 indoor seats, 35 outdoor seats and at the unique counter there are 14 seats. The counter is lower or as Dan says a "perfect fit," so that your feet rest comfortably on the ground. "My daughter said, don't change it. So I didn't," explained Mr. Murray. All local produce is used at The Fairway Café, including potatoes grown across the street by Dan himself. Many notables stop by regularly and everybody is treated with the same courtesy, which has helped create a loyal clientele. Dan would not reveal any names but implied that basically everyone shows up there sooner or later. After all, it is a tradition to go there and have breakfast during the summertime.

Sheli Rosenblatt of East Hampton claims to have enjoyed breakfast there almost every weekend for the last ten years. She says she tries to "go through every hole on the menu." What she means is that the menu is divided into the front nine, which consists of breakfast items and the back nine, which consists of lunch selections - almost all are priced under ten dollars. For example, the ninth hole is buttermilk pancakes with ham, bacon or sausage. On the back nine are lunch treats such as 16th hole Turkey Club, 17th hole Fish n' Chips, 11th hole BLT and 13th hole Reuben. Some of the weekend specials consist of blueberry pancakes and a cheddar cheese eggs. At this family friendly place, children are always welcome. Mr. Murray said he wants to maintain a business "for the whole community." He added, "Everyone can and does come here."

Mr. Murray led me to a table where two members of WADY (We Ain't Dead Yet) were dining with their wives. Norman and Judy Rosenberg along with Carol and Richard Schein have eaten their weekend breakfast at Poxabogue for over 17 years. However, WADY meets every Friday morning there to enjoy breakfast and discuss opportunities for retired businessmen. The couples have been friends of Mr. Murray all these years.

Poxabogue Golf Course is part of a jointly owned and operated facility of both the Town of Southampton and The Town of East Hampton. It was established as a publicly owned facility in 2004. So, of course, there are golfers having a bite to eat before and after they play the nine-hole course or just using the driving range. As you eat, the smell of freshly cut grass reminds you that a golf course is near. During the summer you can watch golfers practice their swings while you sip your coffee, eat your breakfast and read the morning paper, or perhaps even Dan's Papers. The smell of bacon being cooked on the big grill and the aroma of the pancakes makes the anticipation even more of a fevered pitch.

The Fairway Café always delivers up to your anticipation level and beyond, which is why everyone comes back, and in the summer there can even be a short wait for a table. But it's always shorter than a typical wait at a breakfast joint in town. Parking is never a problem and the affordability is what encourages so many from nearby towns to visit. But in the end it is the friendly service of Dan's crew and the quality of the prepared local produce that is up to par on every hole.