I've had mostly positive experiences at RW's past and was looking forward to trying Sage again so I was glad I had started calling early the morning they began taking RW reservations. Even back in early July there was only one opening left, for 3 at 8 p.m. last night. I snagged it, rounded up some girls and we were off.
After a fortifying glass of vino at Bricco, I was really hungry for dinner and luckily they were ready for us with the table in the window when we arrived. The place was packed and our waiter mentioned having been nervous about the rush before the night started but there was nothing to fret about -- he was great, and the pacing from the kitchen was fine. After choosing a bottle of Pino Nero and trying some bread with a yummy tomato olive oil spread, we all ordered the gnocchi to start. They came out very quickly and this was a good thing. A big portion of feather-weight gnocchi in the sage and butter sauce was a great way to begin. The RW menu choice of short ribs had been replaced with skirt steak but two of us ordered it anyway. Grilled medium rare and served with a kind of panzanella which was more veggies and less bread salad, the steak was way more tender than we anticipated. I'm not even convinced it was skirt. One of us ordered the salmon just to get something different and it was a large piece, cooked perfectly and served on a nutty herby couscous. All of the portions were quite generous and luckily we are well-practiced in the art of over-eating because we still had the dessert to go. Torta Caprese is a dense chocolate almond cake with a dollop of whipped cream. Our waiter had snagged another couple of glasses of the wine before it sold out, which was a nice touch. How could he tell we'd want another?
The meal was great, the company was a lot of fun, and Sage hit almost every note right. This is exactly what Restaurant week is supposed to do -- it packs an otherwise slow Tuesday night full with new and returning customers and convinces them they should come back soon. Well done, Sage.