Sage Room
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Sage Room Contact Information
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Sage Room Information: Sage Room is staffed by the most experienced, professional chefs on the east coast. The restaurant is headed up by owner and head chef: Matt Jording.
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| SAGE ROOM VISITOR REVIEWS |
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 Phenomenal 2/23/2008
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Reviewer: The Review Lady from www.thereviewlady.blogspot.com
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With two nights left on our vacation, we made reservations at The Sage Room. Several online posts advocated reservations at the chef's table and noted that the filet could be cut with a fork. We had high hopes with such glowing reviews.
The only negative that I noticed in website discussions and message board posts was the atmosphere. One reviewer described the decor as dated, and I have read about more than one person who was miffed that the "chef’s table" everyone raves about is actually more like a bar. To set things straight, reviewers are correct that the chef's table is not a literal table. It is a semi-circular bar that surrounds the preparation and cooking area used by the chefs. Guests witness the prep, cooking, and presentation of each course that is sent out to patrons. We loved it. The decor is not anything fancy, but at the beach we do not expect or look for that type of atmosphere. To me, a bona fide, self-admitted perfectionist, the food makes all of these details irrelevant. (But in case you wanted to know, I mentioned them anyway.)
Our dinner was on a different level from what we normally experience. The personal recommendations, chef interaction, and service all go above and beyond. In addition, the presentation and flavors cannot be beat. I absolutely loved the braised bacon appetizer served with flash fried spinach leaves and an amazing barbeque sauce. The Sage Room salad was a delightful combination of pineapple, cucumber, tomato, bell pepper, and black pepper vinaigrette over greens. The blend of flavors was surprising delicious since I am normally not a fan of pineapple or bell pepper on my salad. I could almost cut the filet with a fork, it was one of the best I have ever had. Accompanied by a tasty roasted tomato burgundy sauce, perfectly prepared green beans, and whipped potatoes, it was pure bliss. My husband ordered the bison ribeye special and one of the sous chef's educated him on the need to serve it rare or medium rare; the sauce, green beans, and sautéed potatoes were all well received as sides. After finishing his last bite, he nudged the clean plate slightly in front of him, turned to me and said, "Phenomenal." And I almost fell out of my seat. (He doesn't normally have that type of reaction when we go out to eat.)
We had been there for a belated anniversary celebration, but after that reaction, I asked him if he would like to make reservations for the next night (our last night before heading home). Having my husband briefly interested in the taste, texture, and experience of food was an excuse to veer from my perfectionistic budget. But when the hostess mentioned that they did not have any seats available at the chef's table until after 9:00 p.m. the following evening, I really almost fainted when my husband agreed without batting an eye. (We are old souls trapped in younger bodies because we normally eat much earlier in the evening.)
At the later seating the next night, I must admit that the service was slower. There seemed to be a mix up with who was waiting on us, our initial wait for a drink order was awkwardly long. Once the chef noticed no one had taken care of us, he responded quickly and all was well. The delay did not faze us, as the food lived up to the previous evening. I had the grilled shrimp and pasta, which was light and excellent after the filet the evening prior. My husband went with the filet, which has since been rated his favorite meal of all time. The homemade strawberry cheesecake was the perfect ending to what was truly a perfect meal.
One final note for vacation travelers in the summer: I have heard that reservations at the chef's table can fill up three months in advance during peak periods. I now know why.
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Sage room was THE best 10/15/2007
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Reviewer: Aras Naujokas from Atlanta, GA
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From first drink to last bite of our desert the food and experience was top notch!!!
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A Hidden Gem!! 10/3/2007
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Reviewer: Clotilde Book from Grosse Pointe Farms, Michigan
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My father owned a restaurant and there is always something he would do differently. But to our suprise he gave this one a two thumbs up. The "Potato & Leek" soup with crab was a new venture and he wants to come back again for the "Colorado Rack of Lamb" which he usually never does anything twice. It is quaint enough to feel exclusive and well worth it. Truly a hidden gem according to the locals.
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Reminder: The reviews are the opinion of the poster, and are not necessarily shared by the ownership of HiltonHeadLife.com. The poster is solely responsible for the content of their review.
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