Allecia Vermillion of Seattle Met's Nosh Pit about The Old Sage

Allecia talked to us about The Old Sage: "our version of rustic".  Read her story here to learn more about the menu and what's to come later this winter. 

She reported: “This is our version of rustic,” says Tough. Rather, they want to blend some of the techniques that cemented their culinary reputation with some old-world approaches. Think pork cheeks, smoked with lavender, then braised for hours to impart a mellow smoke flavor and a subtle floral note. Vegetables will round out the meat dishes, most of them spending time in the wood-fired oven. The guys are also geeking out about the various breads they can make. Diners can build their meals by ordering some meats and a few vegcentric side dishes to round it out.

And, hello, there will be a serious booze program. Whiskeys and beer will dominate the bar, where Scotches provide an appropriately smoky foil to the meat dishes. The buildout will add a long, L-shaped bar—and plenty of bar seating—to the room. And since the name essentially means “a wise old man,” McCracken and Tough are planning a few nods to their own grandfathers along the way, be it old photos or making sure their grandads’ favorite whiskeys and beers are stocked (and perhaps some Old Grand-Dad as well?)."