- $30 toward delicious American cuisine and drinks at Sage Urban American Grill
- One of St. Louis’s Top 10 American Restaurants on Gayot
- Fresh, local, and gourmet ingredients
- View lunch menu
- View dinner menu
- View wine list
- Helpful, friendly staff
- Outdoor patio and deck
- Fantastic Soulard location
- Dine-in only.
St. Louis Magazine and Riverfront Times commend the comestibles: > * 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
Seventy-five percent of over 700 Urbanspooners recommend Sage, and Yelpers give it 3.5 stars: > * Great atmosphere…Menu is imaginative and refreshing. Service was exceptional and food exceeded expectations. If the weather is nice, sit outdoors. – 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
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.