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April 12, 2013
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What You'll Get
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If you're serious about winning that gold medal and getting showered in praise, don't try curling against the Swedes on an empty stomach. Today's Groupon will get you in prime curling condition with a slew of delicious eats. For $12, you get $30 worth of American cuisine and drinks at Sage Urban American Grill in Soulard. This Groupon is valid for dinner only.
Sage's dinner menu is about as near as you can get to eating the city of St. Louis itself, though its fresh gourmet ingredients are much easier to swallow than pieces of 19th-century brick or sweaty Cardinals T-shirts. Indulge in starters such as cha-cha calamari (tossed in Asian cream, $8.99), Gus's warm pretzels (Anheuser mustard dip with house asiago chips, $5.99), Lynch Street wings with Fitz's Root Beer barbecue sauce ($9.99), and AmberBock buttermilk onion rings (with smoky-sweet dipping sauce, $7.99). It will be difficult, but try to save room for Sage's entrees. The "real deal" meatloaf ($14.99) will make you look at meaty loaves in a whole new light, much like when the nerdy hot girl in a movie takes off her glasses to reveal she actually looks way hotter with the glasses on. Vegetarians, on the other hand, will savor the eggplant and grilled-vegetable lasagna ($16.99), while seafarers will delight in pistachio-encrusted grouper ($22.99) and red-cedar-plank salmon ($17.99).
Sage's wine list is as opulent as its menu—and is also helpfully broken down for wine newbies. Those who don't know a cabernet from a bidet can choose instead from light, complex, fruity, buttery, bubbly, bold, grape-ity purple, and more ($5+ by the glass, $24+ by the bottle). Sage is also located right across from an obscure microbrewery called Anheuser-Busch, so you can always take a chance on something new and try the beer as fresh from the barrel as it's possible to get.
Tables of five or more can combine two Groupons for $60 worth of delicious food and drink, so treat your entire Mardi Gras krewe to a little Sage before the parade starts.
- There is probably not a better meatloaf to be had outside of an Iowa Baptist church supper than Sage’s. The size of a brick, this slab of ground beef is so tender and moist it tastes and feels like it’s been cut with sausage. It’s swaddled in a tangy catsup sauce and slathered in a rich brown gravy; a nice crusty top adds texture. It wouldn’t be meatloaf without mashed potatoes, and here a miniature mountain range is piped onto the plate, creamy and golden buttery. Herbed rice, another side here, is pleasant and a good complement. – Dave Lowry, St. Louis Magazine
- Great atmosphere...Menu is imaginative and refreshing. Service was exceptional and food exceeded expectations. – Jay Williams, Urbanspoon
- We had a great time at Sage during our recent visit to St. Louis…When making the reservations, my husband mentioned that we would be needed [sic] a gluten free meal. I was so pleased that the sous chef actually came out to the table to discuss our gluten free options without me even asking...It was a nice atmosphere and kid friendly. I would definitely go there again and highly recommend it to anyone with dietary concerns. – swtand, Urbanspoon
The Fine Print
Promotional value expires Jan 11, 2011. Amount paid never expires. Limit 1 per person, may purchase multiple as gifts. Limit 1 per table, 2 for tables of 5 or more. Dine-in only. Valid for dinner only. Not valid with other offers. No cash back. Gratuity not included. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Sage Urban American Grill
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.