Cuisine:

• American
• Mediterranean
• Brew, Pubs, Microbreweries
• Bar

Sage Woodfire Tavern Description:
With a Greek-American family for owners, it was only natural that Greek dishes would appear among the Mediterranean touches on this menu. The moussaka, however, is adapted to supposed American tastes and served with beef instead of ground lamb. Beef doesn’t harmonize as nicely with the classic moussaka spicing (cinnamon, for instance) as does the richer, gamier lamb, but there’s a notion a-foot in the land that Americans don’t eat lamb, so we make changes. Drat. Still, it’s a hefty portion that sits under its lid of nice béchamel sauce and tomato. Orzo is one of the available side dishes. Start with a platter of Mediterranean spreads, a sort of mezze plate, with very tasty feta and roasted red pepper dip, garlic spread and a thoroughly wonderful caviar mousse. Roasted eggplant purée, properly oily and well seasoned, completes the plate. The crispy tempura flounder sandwich with miso aïoli on a sesame seed bun is more than two hands can manage. Burgers, pasta, steaks and fish round out the menu, which is designed to have general appeal while offering Mediterranean specialties. The wine list needs work, but at the moment includes some good Greek wines. Available by the glass, they make a nice primer on this subject. Happy Hour Monday through Saturday offers great deals on raw oysters and peel-and-eat shrimp, plus complimentary hors d’oeuvres. An extensive snack menu fosters grazing.


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