4.0 Stars\n\nWhen you first walk into Sage you'll pass by the two tall glass wine cases that make up the entry way into the bar area. Past that and you'll enter the main dining room that is elegantly lit with purple and yellow lights. I wonder if the head chef is a Los Angeles Lakers fan? The restaurant has high ceilings that help round out the posh interior. As others have mentioned, the interior has sexy and chic written all over it.\n\nOur party dined here on Christmas and were offered two prix-fixe tasting menus to choose from: Christmas Menu consisting of 3 courses for $75 or Chef McClain's Signature Menu consisting of 4 courses for $85. Our server requested our whole table decide on either the Christmas Menu or Chef McClain's Signature Menu and we all opted for the first choice.\n\nThe first items brought to the table was our bread. We were offered two varieties that included a Country Bacon Roll and a Sourdough Baguette. On the side we had Sea Salt from Australia and Butter from Las Vegas. Who would've thought there were cows in Las Vegas? Our group got a good laugh out of that. The bread was warm and delicious. I could really taste the bacon flavor infused into the roll and it was scrumptious.\n\nNext came our Amushe Bouche, which was a Berratta Cheese with Pumpkin Seeds and Roasted Tomatoes. It was served on a wide silver spoon that made it easy for a single bite. The cheese had a texture smoother than mozzarella and the pumpkin seeds had a subtle mustard flavor. I liked it.\n\nMy 3 course Christmas Menu consisted of the following:\n\nWagyu Beef Tartare\n*Crushed Caper A\u00efoli/Slow-Poached Egg/Crispy Chocolate\n*This was a unique interpretation of beef tartare because it tasted like it was mixed together with mayonnaise or cream. It reminded me of eating the potato salad version of beef tartare.\n*The egg had an interesting texture because I was expecting the yolk to burst when punctured. On the other hand, the yolk had a solid texture that made it easy to spread onto the 4 slices of toast provided.\n*The crispy chocolate made the dish stand out because it added a change in texture. The chocolate pieces were very thin and accentuated the already crunchy toast. I couldn't taste the chocolate flavor though.\n*This wasn't the best beef tartare I've had, but it was an unique interpretation.\n\nBraised Veal Cheeks\n*King Trumpet Mushrooms/Creamy White Polenta/Black Garlic\n*The veal cheeks were so tender and divine! They had a robust meaty and hearty flavor. It reminded me of stewed beef.\n*The polenta had the texture of mashed potatoes, but was actually made from white cornmeal.\n*The dish also had a crispy long crouton on top. I presume this was for presentation.\n*The mushrooms and garlic complemented the flavors of the dish really well.\n*I really enjoyed it.\n\nHoneycrisp Apple Tart\n*Apple Butter/Sour Cream Gelato\n*This was a great way to finish off the meal with something sweet, but not overpowering. I tried the other dessert: Dark Chocolate & Espresso Mousse Cake and it was too bitter and heavy for me.\n*This was very similar to a piece of apple pie with a scoop of ice cream on the side, think Apple Pie ala Mode.\n\nAfter dessert, our group was presented with one last gift from the chef. It was a Winter Spiced Chocolate Soup that had strong herbal/ginger flavor to it. It had the consistency of hot chocolate. The general consensus wasn't very good within our group because it had a funky taste. \n\nI had a good overall experience from Sage. There were definite hits and misses amongst my meal, but with such an elegant and chic atmosphere and great service I bumped up my review to 4 stars. I rate the food 3.5 stars mainly because it wasn't phenomenal given the fact it had a hefty price tag of $75 for 3 courses. Despite this fact, I'll still recommend trying it at least once.\n\n== A MUST TRY! ==
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