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  • Sage sets such high expectations that my wife and I were curious if stratospheric expectations could even be met. Early signs of trouble often provide the subject matter for the inner voice to decide whether to seek another dining venue. The extensive wine list had nevertheless very poor selections by the glass (and I mean poor). Half bottle selections were equally weak. Was it designed to specifically influence the diner towards full bottles of wine? Future Sage diners will decide. Upon arrival, Roasted Veal Sweetbreads appetizer gave us a glimpse of what may be going in the kitchen. Does the flavor come from excessive amounts of oil? Or - does the flavor come from the ingredient being the highlight of the dish? Apparently, the oil argument won. We had to send it back. Grilled Octopus appetizer did not seem to be grilled at all, lacking the thin layer of charred tissue. The dish - while executed well - turned out to be average at best. Pacific Red Snapper entree gave us another glimpse of perhaps another debate in the kitchen. How does one accentuate a delicate ingredient? When culinary creativity fails to produce alternatives, adding more salt and then adding more salt again wins. Sadly, Pacific Red Snapper had the potential of being a wonderful dish. Alaskan Halibut entree was probably prepared in some other kitchen because this dish became the highlight of our dinner. The service could not have been better but service alone does not create the kind of loyalty a restaurant like Sage may want to be successful and profitable. At Sage' neighbor - Julian Serrano - the food and service are both exceptional, at half the price. Sage has much to learn.
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