Our story

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.