Sage

3730 Las Vegas Boulevard

Las Vegas, NV 89109

Phone: 877-230-2742

http://www.arialasvegas.com/dining/sage.aspx

First being declared one of Las Vegas Weekly's "6 new Las Vegas restaurants to know in the New Year" and now a James Beard nominee, Sage in Aria is making quite a name for itself in the few months its been open.

Sage comes to Vegas from acclaimed chef Shawn McClain. The restaurant marks his first endeavor outside of hometown Chicago. It seems as though the move has been quite beneficial for the award winning chef, even if he has had to adjust from his Midwestern ways.

"It's a challenge for chefs out here to balance creativity along with things that are a lot more safe and understandable," said McClain. "There are definitely some quirky people, but my attitude has always been to take care of them. If it's something silly like a steak quesadilla, which was a request last week, we get it."

Sage specializes in direct from the farm produce, artisanal meats, and sustainable seafood. Providing diners with chic dining experience and contemporary American cuisine with a strong Mediterranean influence, Sage is quickly rising to the top of the Vegas restaurant scene.

Sage also features a well-stocked absinthe cart containing Le Tourment Vert, St. George Verte, Spain's Obsello Verte, and many more. All of the bottles are prepared traditionally and are sure to make you befriend the green fairy after just one sip. And all that absinthe is in addition to the state of the art cocktails and lengthy wine list encompassing everything from bargain bottles to the pricey exclusives. Sage has made sure to have you covered when it comes to libations.

Now, onto the food.

All things on the menu are both creative and savory. The Grilled Wild Mushroom salad consisting of grilled wild mushrooms, baby lettuce, warm Robiola cheese, toasted Marcona almonds, and aged sherry vinaigrette is close to perfect.  

The Bacon Baguette in lieu of traditionally white and brown rolls is ingenious! The slight saltiness of the bacon along with the Australian sea salt and house-whipped butter provide a perfect break between starters and the main course.

Now, I know it's hard to chose the main feature of the meal. But when trying to make this decision, remember: the sooner you pick, the sooner you get your food. I recommend both the Braised Veal Cheeks with polenta, confit peppers, and a light Picholine olive and shaved fennel salad and the Day Boat Scallops with wild mushrooms, broccolini, and a carmel reduction.

The desserts at Sage by Lura Poland are infamous as well. The Custard-filled Caneles with the crispy carmelized exterior and the Sticky Toffee Pudding, both served warm under ice cream, are to die for and worth many return visits.

Or, if you've stuffed yourself a little too much already, just opt for a nice shot of Chocolate Soup. It'll satisfy your post-meal sweets craving without overloading your stomach.

But what does all this success mean for McClain now that he's laid down his roots in Vegas? Is he planning on becoming the next Strip megachef?

"The future, obviously, is completely unknown, but for now I'm just focusing on a single restaurant out here and don't even include myself in that category. The guys that are out here, their accomplishments include restaurants, TV, cookbooks, and I find myself in the very beginning point of that process. We'll see."