Sage, The Restaurant

Honestly, we weren’t impressed when we went to Sage when it first opened. But following recent grapevine murmurings about how this hidden gem was luring foodies we decided we owed it a second chance. We’re glad we did. For dinner there is a la carte, plus a set of three courses and four courses. We liked Chef Jusman So’s menu of traditional French dishes given a modern touch, and ordered the smoked and roasted quail on risotto with sage jus, and the cappuccino of wild mushrooms. The delicious combination of quail on risotto had us hankering for more. For mains we followedour friendly waiter’s recommendations: The duck leg confit was quite simply fantastic—super crispy skin and fall-off-the-bone juicy meat. For dessert the lavender-infused crème brulee with a dark chocolate mousse and blood orange sorbet was outstanding. Throughout this excellent meal our waiter was attentive and efficient, ensuring this was more than just a great meal. We’re going back again…soon.