Sage
Dishing
Slow-Poached Organic Farm Egg, Sage
October 27th, 2011
Dip a piece of the toasted bread through the truffles and the foam, making sure to hit the bottom to soak up some of the luscious egg, and enjoy one of the most decadent bites this season. Read more »
2011 Beer Issue
What Beer Goes Best With Those Maine Day Boat Scallops?
Sage GM Mike Shetler is glad you asked! The city’s leading ‘beer sommelier’ shares his favorite pairings.
September 8th, 2011
You can see the wine snobs turning up their noses at the mere notion. Pairing beer with food? Oooh, how tricky that must be. Should I accompany my meat-in-a-bun main course with a Bud or a Bud Light? Read more »
Diner's Notebook
Show dining at Aria, a tasteful jaunt, a noodle find and the British are coming
August 25th, 2011
If you’ve been hankering to dine upscale at one of Aria’s heavy hitters, there is good news: The resort is offering early evening menus and Viva Elvis show packages in eight of its best restaurants—American Fish, Blossom, Jean-Georges Steakhouse, Julian Serrano, Lemongrass, Sage, Sirio and Union. Read more »
Cocktail Culture
Bartender’s Choice
Il Postino—As served at Sage Restaurant in Aria, $14
August 25th, 2011
Ask a serious bartender or mixologist to name their favorite spirit and they might cite the obscure new issue from some micro-distillery’s latest heritage grain, a recently rediscovered French liqueur or perhaps an Italian amaro such as Fernet Branca or Averna. But ask them for their favorite cocktail and nine out of 10 will just say, “Negroni.” Read more »
Cocktail Culture
Repeal Day: Party like it’s 1933!
December 1st, 2010
On Jan. 16, 1920, the 18th Amendment went into effect, making it illegal to sell, manufacture and transport alcohol. So booze went underground, taking the party with it, at least until Dec. 5, 1933, when the 21st Amendment repealed the ban. Read more »
Stage
Fishnets and Backbends
Seven years later, Zumanity shows a glimpse into a more exciting Las Vegas
September 22nd, 2010
A peek back at the early years of “the aughts” reveals a Las Vegas entertainment scene flying high on the city’s successes of the late ’90s. Angling for the sophisticated tastes of increasingly international audiences, showrooms freely experimented. The Rio led with off-Broadway productions such as the interactive political theater of De La Guarda (Viva la revolución!) and Penn & Teller (Libertarianism! Gunplay!). Meanwhile, Cirque du Soleil created an elaborate, boundary-pushing sex cabaret, Zumanity. Read more »
Cocktail Culture
Nouvelle-Orléans Absinthe
As served at Sage Restaurant inside Aria
September 8th, 2010
With the 2007 arrival of Lucid Absinthe Supérieure in the U.S. market, absinthe-maker T.A. Breaux and Viridian Spirits forever changed beverage history. After 95 years of prohibition, genuine absinthe (Grande Wormwood and all) was once again available in America. Since then, Breaux has been hatching his new oeuvre, the four-bottle Jade absinthe portfolio. For the first three, Breaux worked backward, Jurassic Park-style, from intact 19th-century bottles to re-create history’s absinthe formulas—one Swiss, two French. But the fourth, Nouvelle-Orléans Absinthe Supérieure, is special. Read more »
Cocktail Culture
A Russian twist
September 8th, 2010
In honor of the man who taught him Russian-style absinthe service, Tobias Peach offers this table-side twist at Sage: Coat the inside of a medium-size snifter glass with 1½ ounces of a high-proof absinthe (Lucid, Mansinthe, Grande Absente) by rotating it. Carefully light the spirit with a match and continue to spin the snifter for five to eight seconds. Read more »
Dining Profile
No Piece of Cake
Lura Poland picked up wisdom the hard way before getting her dream job at Sage
May 12th, 2010
Ten years ago, Lura Poland was taking tubes off a conveyor belt at a factory in Dover, N.H. Today, she’s among the rising-star pastry chefs in Las Vegas, working at Aria’s hot new restaurant, Sage. Read more »
Dining
Diner's Notebook: Off the Strip buzz, Wal-Mart applause and some sage absinthe advice
March 3rd, 2010
