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2012-11-01
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With one week's advance notice, we asked Sage to prepare a customized dinner for two of us, featuring mostly recipes not on their current menu. We submitted a list of basic ingredients that we wanted, while they masterminded the final arrangements. The thought of a 12-course feast appeared daunting at first, but the portions were pretty light. We began with a trio of Pacific oysters, dressed with konbu jelly, ginger vinaigrette & wasabi vinaigrette. Sublime in their briny, elemental freshness;
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