Look Inside The Old Sage: Eater Seattle Story

Julien Perry visited us and what did she learn? Her story's here, which says, "What you need to know: The Old Sage, owned by Dana Tough and Brian McCracken (Spur, Coterie Room, Tavern Law), is not a barbecue or charcuterie joint — it's smoked meats; you can expect to pay a little less than what you'd spend on dinner at Spur; there are banquettes, lots of communal tables and bar seats; The Old Sage is open daily from 5 pm to close; the menu is heavy on smoked meats and vegetables, the focus being on both; as the photo gallery suggests, the place is most stunning in the evening, when the dark interior is set off by flickering candles, dim lighting, and a fireplace." Be sure to click the link above to read Perry's article where she also offers "a menu cheat-sheet to help you maneuver your inaugural visit" with notes and comments on what you'll taste. Photo by Eater.

Chefs Brian McCracken and Dana Tough Speak with Eater about The Old Sage

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."