Sage Restaurant
1395 Washington Street
Boston, MA 02118
617-248-8814
Having picked up and moved across town – from the heavily Italian North End to the swank South End – Sage now makes its home across from the Holy Cross Cathedral on Washington Street. Rubbing shoulders with both elegant newcomers and old favorites, Sage is perfectly poised smack dab in the middle of Boston’s up-and-coming new restaurant row.
The menu at Sage, reflects chef-owner Anthony Susi’s culinary vision, blending American and Italian cuisine that is modern and experimental while remaining thoroughly approachable and particularly delicious.
Cross Kitchen Cockfight
Top local chefs compete for cock of the walk in a weekend long capon cookoff.
Vigilia di Natale at Sage
Chef-owner Anthony Susi definitely doesn’t buy into the whole too-many-chefs-spoil-the-broth philosophy – and it’s a lucky thing for Boston ...
An Even Sweeter Sunday Deal at Sage
Chef Anthony Susi ups the ante on the Sunday night prix fixe phenomenon offering a three-course menu for $22 per ...
monkfish
by Chef Anthony Susi
Pistachio-crusted monkfish with citrus salad and haricots verts
- Aïoli
- 1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
- Carpaccio
- 1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
- Cavatelli
- 1. noun Small pasta shells with wavy edges.
- Confit
- 1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
- Crostini
- 1. noun The Italian word for "little toasts" (referring to bread, not grappa).
- Emulsion
- 1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.
- Foie gras
- 1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
- Pancetta
- 1. noun Cured Italian bacon.
- Ponzu sauce
- 1. noun A Japanese mix of soy sauce, lemon juice or rice vinegar, sake or other liquor, seaweed and dried bonito flakes.
- Risotto
- 1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
- Tartare
- 1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.