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  • New American food. Dime a dozen. Do it well, you'll do fine, get a michelin star and hang around on a safe/non-memorable menu. Do it poorly, you'll be out of business in 6 months. Thankfully Sage is more of the former than the latter. The dining room and decor were very nice. dark, rich colors, tasteful art and great floor plan layout. I liked the fact that there is lots of room between tables so it doesn't feel like you're shoehorned into a dining room concerned about turning tables or packing it full. Food was solid. very good. spectacular/original? not quite, but safe, solid and focused on quality ingredients. Appetizers are sized/plated for individuals, but the portion is big enough to give 2-3 people a bit or two and still have enough leftover for your self. I had the beef tartare which was super rich and good, but the consensus was the red snapper carpaccio was the star appetizer. The appetizers were all very good (even better than our entrees). I had the scallops with red wine reduction, mushrooms and pieces of braised oxtail. It was a bit over salted and I thought was missing a starch or veggie side. overall solid. I also got to try the the braised short ribs which was good in a small portion but almost too overwhelming to eat a plate of it. The veal cheeks were tender and was probably the most impressive entree. We didn't have desert here, but they have an absinthe cart and put on a little show by lighting it on fire which was pretty cool. Staff was attentive and nice. Overall, it's a solid choice for dinner and they did NOT offer bacon bread. They changed it to an herb bread or a cheese bread about a week ago...sad times for the lack of swine bread.
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