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  • Beautiful restaurant, great food, and company make a memorable experience. The interior of Sage has ageless attention to detail. Reservations are always hard to get when you're in town and if it's last minute at some of the fancier restaurants. It was a Sunday and didn't find trouble dining here but it later in the evening that worked with our schedule. The drink menu at Sage is quite extensive with a great selection of absinthe and high end spirits. We ordered a few drinks. I don't recall exact names but each had high quality ingredients. Our party all ordered from the chef's 4 course tasting menu and was shared from each other. The waiter brought out warm rolls with an herb butter. To our surprise, the waiter brought out a spoonful of tuna tartare from the chef for our tasting which was quite good. From the chef's signature menu, we ordered wagyu beef tartare, foie gras custard brulee, grilled baby octopus, main day boat scallops, 48 hr beef belly, Snake River Farms flat iron, bacon wrapped Iberico pork loin. Every dish was superb. For dessert, we chose the milk chocolate and early grey panna cotta with madeleines, blackberry scalded milk gelato and ricotta cheesecake with smoked graham crumbs white chocolate pearls and blueberry basil gel. These desserts were good and different. Honestly, a bit too complicated for me. I'd rather same something simple. Aside from the food, the service was great. As mentioned, we had a later reservation and we were there way past closing time along with two other parties and the staff was still accommodating.
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