Updated: Sep 20, 2020
What we've learned from our time off and how we plan on elevating your culinary experience.
SAGE IS BACK!
We are finally set to reopen with a captivating and comforting new autumn menu. After this summer’s hiatus, our downtown Sarasota standout is charging into fall with compelling autumnal flavors like spicy pumpkin soup and foie gras Asian dumplings—plus a comprehensive set of COVID safety procedures for dine-in or take-out, so that guests can enjoy Executive Chef Chris Covelli’s elevated classics with absolute peace of mind and the comfort we’ve all been craving. And when it comes to comfort food in 2020, we all deserve something exceptional..
COVID Safety Measures
The health and safety of our guests and our staff has always been our main concern, but after careful deliberation we believe that we can re-open safely and provide the exceptional service and dining experience that our guests have come to expect. We are following guidelines from our local officials as well as the CDC for your safety and ours and we are looking forward to having you back in our dining room.
Hot off the Press
Sarasota sunsets, views of downtown, incredible imaginative cocktails... what else was missing?
Delectable bites to enjoy with friends. After extensive travel and studies abroad in Spain, Italy & Amsterdam, we have come to the realization that all of these destinations shared a common thread, undeniably attractive street food. In order for us to craft an elevated street food component into our menus, we needed a new outlet. And what better place than the rooftop lounge? The Sage culinary team has been deep in their studies and will be bringing forth lighter faire to our rooftop to compliment the bar creations. Not only that, but our new rooftop kitchen will have the ability to pump out the newest brunch in downtown Sarasota.
" We have some exciting new changes coming to our restaurant with the addition of a new kitchen on our rooftop and soon we will be bringing brunch to Sage." - Sharon Carole
Did someone say brunch?
The long awaited announcement of the Sage brunch is finally here and will debut on November 15th. Executive Chef Chris Covelli and the culinary team will be rolling out the rooftop brunch menu with the eloquent classics - "Sage'd" up of course - with flavors from around the world. Pair these with champagne cocktails, a full spritz bar, and the occasional twist on the brunch staple, the Bloody Mary, and your Sundays just got a whole lot better. Our brunch hot spot will not require reservations but we highly recommend arriving early as the seating is limited! Stay tuned for the full release of our brunch menu and hours.
The New Fall Menu
With the new season comes the new menu - the 7th new menu since first opening our doors, and this is not by accident. Executive Chef Chris Covelli prides himself on using seasonal and sustainable ingredients in his recipes while sourcing local items as often as possible. But with menu items ranging from India, Mexico, France, and more, finding the right ingredients is no easy task. Sourcing ingredients from the country of origin, and following strict recipe guidelines from years of traveling and cooking abroad, the new Fall menu will showcase the season's best with a heavy dose of global influence.
" Fall is an exciting time for root vegetables, it's actually that time of year where the colors match the flavors. You can taste them when you see them..." - Executive Chef Chris Covelli
Items like the Spicy Pumpkin Soup with smoked pumpkin seed brittle and candied jalapeños, Pan Seared Foie Gras Dumplings with hoisin soy ginger reduction, the Salt Crusted Beet Steak, and a Curried Butter Lamb dish will have you feeling the full effect of our Florida "Fall" season. We are very excited to invite diners into our restaurant to experience the savory and herbaceous full-flavored menus once again.
The Sage bar team is working in tandem with the culinary gurus to design cocktails, focusing on the execution of innovative techniques and simplistic design to elevate the new cocktail menu. Beverage Director David Tlaiye and Chief Mixologist Cliseria Padilla-Flores have been deep within the realm of possibilities to present a menu of inspired classics like the Fig Sherry Cobbler with brûled mission figs and local fig balsamic vinegar, and experimental cocktails like the Neptune's Revenge, a Gin forward cocktail with a velvety, gomme syrup infused with blue spirulina. Who's got the next round?
Well, we can't spill the beans just yet, but if you have eyes and you live in the Sarasota area, you will see for yourself very shortly what we have been quietly working on. Stay tuned for more updates.