53 Tables

Sage’s Shawn McClain is an acclaimed Chicago-based chef, and his experience shows in this sultry restaurant’s signature dishes such as savory foie gras brûlée. This unique take of the requisite goose liver dish will have you doing a double take if you are used to the more familiar seared foie gras popular around town. Vegetarians and non-vegetarians alike would be remiss to overlook the slow-poached organic farm egg with smoked potato and black truffle. Desserts are a highlight as well, particularly the warm sugared beignets with the freshest fruit of the season. Time your dinner so you can enjoy one of the inventive housemade cocktails or intriguing beers at the large bar and lounge area before settling down for a modern farm dinner.

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Melissa Bailey

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Shannon McCallum

Executive Director of Hotel Operations



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