Sage + Stone — honest food, made by people who care.
New-American menu that changes with the season. Wood-fired mains, hand-pulled menu, a wine list our sommelier actually drinks. Open for dinner Tuesday through Saturday.
The way Sage + Stone actually works.
Produce from farms within 60 miles. Menus shift with the season.
Stocks, sauces, dough — made in-house, never out of a bag.
Real plates of food. No fussy stacks, no foam, no theatre.
Designed for sharing — family-style or a quiet meal for two.
Built around doing the work right.
Sage + Stone was opened by a chef + sommelier couple who'd worked in fine-dining kitchens in New York and Chicago and wanted to do something more honest — a neighborhood place, smaller menu, no pretension, real cooking with seasonal ingredients. We opened in 2019. We've kept the menu intentionally small ever since.
Our menu changes every month or so as ingredients come in and out of season. We work with three local farms and a few specialty importers, plus our wood-fired hearth gets going at 4pm for the night. Pasta is made every morning. Bread is baked daily.
We're a 50-seat dining room + 12-seat bar. We don't take walk-ins for the dining room on weekends (we fill 3-4 weeks out) but the bar is always open for walk-up dinner. About half our guests are regulars; we love that and try to remember what you drink.
The team
Chicago + NYC kitchens. Open since 2019.
Court of Master Sommeliers, Cert. 12 years.
Hospitality + private events. 10 years.
Reserve a table at Sage + Stone.
Most evenings book up — we recommend calling at least a day ahead.
Get in touch
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