Late this winter, we'll be opening The Old Sage on Seattle's Capitol Hill... just a few doors north of Tavern Law. Here's the article Julien of Eater wrote about what we're planning.
"[The concept] is smoked meats in a fun bar setting with interesting bar food. Our meats will not be your everyday pastrami and things like that; we found that a lot of smoked meats go really well with whiskey and beer and that's kind of the direction of the bar," says McCracken.
"[The concept is] something we've been sitting on for a while," says Tough. "Don't think barbecue whatsoever. One thing we're going to have on the menu for sure is hickory-smoked Virginia ham—sourcing domestic hams, like cured hams. Think the texture of prosciutto but hickory smoked, thinly sliced with like a malt mustard."
"Like Brian said, it'll be a very meat-centric menu. Anything that's not meat-focused will be vegetable-focused. Not a whole lot of starch-heavy things going on, just rich meats and lighter vegetables."
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