This First Look story on Serious Eats digs into the bar side of things at The Old Sage. She writes, "Nobody else was paying much attention to Scotch, they say, when asked why they chose the spirit as a focus for the new spot. "Smoked meats and malts," the sign proclaims over the door of this sibling to Tavern Law, Spur, and the Coterie Room, succinctly getting to the heart of the mater. The smoked meat here is not the charcuterie or barbecue being offered elsewhere, though, they're quick to point out. Instead, they're serving lavender-smoked pork cheeks and pine-smoked foie gras. The malt part comes from 13 beer taps and the single malt Scotches that dominate the main wall of the bar." 
Chefs Brian McCracken and Dana Tough. www.TheOldSageSeattle.com
Thursday, August 1, 2013
Naomi Bishop's First Look at The Old Sage for Serious Eats. "It's All About the Scotch" She Reports
This First Look story on Serious Eats digs into the bar side of things at The Old Sage. She writes, "Nobody else was paying much attention to Scotch, they say, when asked why they chose the spirit as a focus for the new spot. "Smoked meats and malts," the sign proclaims over the door of this sibling to Tavern Law, Spur, and the Coterie Room, succinctly getting to the heart of the mater. The smoked meat here is not the charcuterie or barbecue being offered elsewhere, though, they're quick to point out. Instead, they're serving lavender-smoked pork cheeks and pine-smoked foie gras. The malt part comes from 13 beer taps and the single malt Scotches that dominate the main wall of the bar." 
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