Sage Urban American Grill owners Ceil Diemert and her husband John Schute are taking Sage in a different direction. The old menu is being swept away in favor of a new one built around house-made pastas, the freshness of locally sourced foodstuffs and the culinary talents of its executive chef Dylan Cunningham and his right-hand man Caleb Kosek.
What exactly is in store for diners when this restaurant, located in Soulard at 1031 Lynch St., launches its changes? Let’s start with that hand-rolled pasta. Among flat pastas, patrons will find tagliatelle and pappardelle. Stuffed pastas include potato-Parmesan tortellini and Parmesan-ricotta ravioli. “It’s so delicate, light, fresh and beautiful,” Kosek remarked about his preference for fresh over dried pasta. Kosek, who joined Sage some six months ago, learned to roll pasta while working in Italian restaurants – including the now defunct Terragusto – in his hometown of Chicago. Pasta lovers who live a hectic life, take note: Sage will also be selling its pasta to-go for those who want to prepare a quick meal at home.
The house-made pasta will star in numerous dishes, including newbies like chicken noodle soup as well as time-tested-now-tweaked shrimp and steak that will be served with pappardelle instead of penne and Italian sausage instead of Cajun-style sausage.
The dinner crowd will be able to order a la carte or experience three- or four-course Italian meals served family style; the lunch experience will be a bit more casual as customers will place orders at the counter, although food will be served tableside.
Sage will be closed on December 3 and 4 in preparation for the debut of its new menu. Doors will re-open on December 5 for lunch at 11 a.m., with dinner service beginning at 5 p.m.
This article appears in November 2012.