About this Business
From Our Editors
Led by executive chef Dylan Cunningham, the crew at Sage Urban American Grill works hard to shrink the eatery's carbon footprint by employing a number of green practices. First and foremost, they craft dishes using fresh ingredients from local harvests, including herbs plucked from the organic garden on the restaurant's outdoor dining patio. Second, the staff ensures all kitchen waste gets reused when possible, by composting food scraps, recycling recyclables, and setting aside fry oil for biofuel.