Let Them Eat Steak
Giancarlo arrives hungry from a Europe apparently as meatless as an ashram. Ten minutes out of Customs and he’s already giving you directions to a steakhouse. You demure prettily, then lie. He is still repeating clo-zed? clo-zed? as you pull into Sage for the 12 oz. Ribeye. His eyes glaze over with the intensity of the flavor. Family-owned Vintage Natural Beef, introduced to Sage by loyal customer Ken Fait, provides consistently tender, evenly marbled beef from California ranches. Their gamboling calves, bred in the Sierra foothills, flourish in the Coachella Valley, where they’re given corn and grain, room to roam, plenty of shade and fresh water, but no growth hormones or antibiotics. The 100% Holstein steers—no tough, crossbred rail-riders here—mature slowly and naturally. The flavor is clean and uniquely satisfying, enhanced by Sage’s balsamic-marinated grilled red onions and goat cheese-layered potato “lasagna.” Even jaded Giancarlo is pleased.
Vintage Natural Beef Ribeye Steak served nightlyB
oth locations.
Danette's Feast
When you suggest that High Tea is only per le donne Giancarlo protests, “No, mai. Never.” Apprenticed at a tender age to his wicked uncle, a Roman candle-maker, little Gianni only saw his dear mother twice a year at a tea shop near the Spanish Steps. Thus there is no keeping him from Danette’s Thursday afternoon tea, where her fresh scones, cookies and petit-fours, crust-less cucumber-watercress, chicken, and egg salad sandwiches served on English china, and fourteen kinds of loose-leaf tea gently seduce you into confidences and unaccountable feelings of well-being.
High Tea, Sage in Eastbluff Thursday, January 19, 2pm
$20 per person.
Winter Thrills
Vanilla enthusiasts will blurt out their safe word when they see Raul’s January winter trio: a vanilla crème brulee, two shortbread-vanilla ice cream sandwiches, and warm vanilla pound cake topped with warm farmers’ market fruit compote. For those still enslaved to the dark side Raul’s chocolate banana parfait binds bananas and dark chocolate custard between layers of chocolate chiffon--two and a half inches of bliss topped with caramel, bananas and white chocolate pastry cream. Silence, slave!
Both desserts nightly
Sage on the Coast, $9.
Valentine's 101
Two things to do before Valentine’s Day: make reservations early for the big night and attend Ian Hill’s Second Saturday Champagne Tasting, where your New Year’s Eve indiscretions will be addressed and some more refined and subtle sparkling wines brought to your addled attention.
Champagne Tasting, Saturday
January 14, 2:30pm
Sage on the Coast, $25 per person
Artisan Dinner
Chefs Rich has invited Alex Weiser of Weiser Farms to a dinner February 5 celebrating his locally grown produce and the 2002 releases of longtime friend winemaker Joe Davis of Arcadian Winery. Alex will bring bushels of his specialty potatoes—mysterious seashell-like Crosnes, German Butterballs, Russian Blues, red French fingerlings, purple Peruvian fingerlings—as well as his orange ‘Cheddar’ and purple ‘Graffiti’ cauliflower, Nantes carrots (orange, helás), and sweet Spanish Vacquero onions. Rich and Chef Kris will prepare them with their best meats and fresh fish in multiple courses paired with Joe’s 2001 chardonnay and pinot noir from the Sleepy Hollow Vineyard, and 2001 syrah and pinot noir from Gary’s Vineyard. Here’s hoping the lively lime green Romanesco cauliflower and delicate di Cicco heirloom broccoli will remind a tearful Giancarlo of the market stalls in the Trastevere and send him packing.
Artisan Dinner, Sunday, February 5, Sage on the Coast
$95 per person.
Don't forget your Super Bowl Platters. Order yours today!

Eastbluff Shopping Center
2531 Eastbluff
Newport Beach, CA 92660
949.718.9650
 Crystal Cove Promenade
7862 East Coast Highway
Newport Beach, CA 92657
949.715.7243