Get ready to treat your taste buds to a variety of fabulous flavors at Sage. With their reopening in March of 2012 after a 5 month closure due to a fire they’ve had a chance to refocus, redecorate, refine, and rebirth, which has blossomed into an incredible dessert menu. The atmosphere on a Thursday night was a fun crowd mixed with regulars; the low lighting but open floor plan and candles made it a perfect evening for any occasion. Ginna, their Pastry Chef, pulled out all the stops during my visit and literally let me dip my fork into everything on the menu and I’ll be the first to tell you nothing will disappoint! It was hard to narrow down my favorites (as always) so I’m going with 3 of my top picks.
The first is their Pineapple Upside-Down Carrot Cake with homemade cream cheese ice cream and coconut caramel sauce. It was incredibly moist and the cream cheese flavor brings the familiar tang of a spice cake but the coolness of the ice cream is a nice surprise. Their moscato wine pairs perfectly with this dessert so I’m told!
The second was the Flourless Chocolate Cake. I’m sure you’ve seen this on several menus, but what makes it unique is how airy and smooth it is all while maintaining the bold flavor you’d expect. Think more baked mousse than cakey and make such to bring a friend because this baby is rich! Their favorite wine to pair with this is the Late Harvest Zinfandel from Rockwall.
Lastly is the Brown Sugar and Walnut Bread Pudding with homemade banana ice cream, spiced candied walnuts, maple bourbon caramel sauce. This, my friends, was excellent. The ice cream was so smooth, the bread pudding was rich, and the candied walnuts added a nice crunch. Alvear Solera 27 Spanish dessert wine is THE wine to pair if you plan on having a glass.
On top of their other incredible desserts they also offer homemade cookies, cheese boards, and Steve Smith tea as well as local Grassroots coffee to sip on after dinner.
Like what you see? Show them some sugar… Website