Page 50 - Fall/Winter Taste Magazine 2021-2022
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same great food served for breakfast and lunch. Congrats to owners Joe and his dad José Moreta, and Nicole Praessel. At both restaurants the outdoor dining areas are spacious and very accommodating so no problem with social distancing here. Same inside with proper spacing between tables. Nice to see that business has been very good at both locations, well deserved!
Their concept at the Sage Biscuit Café is serving fresh food, using local ingredients whenever possible and their creativity to distin- guish themselves from the competition. They offer a variety of different dining options such as vegetarian, vegan, gluten free and indulgent options including gluten-free French toast and pancakes and gluten-free bread as an option for toast or substituted on any of their sandwiches, as well as regular bread.
At both locations enjoy their beer and wine offerings (a nice selection of your faves), including mimosas. They offer a lot of vegetari- an items including homemade Veggie Burgers. The vegan favorites are the Tofu Scramble, Black Bean Soup, Southwestern Skillet and Dan's Golden Bowl. For the more indulgent diner, Sage Biscuit Café offers a selection of Benedicts with "real homemade Hollandaise," and of course sage biscuits with sausage gravy.
You can tell that they have a passion for food and every dish is prepared with pride and respect for the products used. They serve breakfast and lunch everyday. It’s been busy from the day they opened, showing that the Sage Biscuit Café is doing their best to fulfill their cus- tomers dietary wants, needs and wishes. Call them about any catering and to go items as well and visit their website at
Sage Biscuit Cafe’s outdoor seating is spacious and comfortable. Enjoy great breakfast and lunch here daily.
New for the owners is another restaurant called Modern Chop at 1830 59th Street West, near
Blake Hospital in what was recently Lamantini Trattoria and before that Nicky’s Cafe on 59th. The exciting space has been expanded including a new bar and more outdoor dining. This dinner only restau- rant will have 225 seats and will be a local chophouse with everything homemade and locally sourced, even some vegan options. Looking for-
Celebrating 30 Years!
Taste Dining & Travel • Fall/Winter More online at

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