Before we found this place I was ready to give up on dining out around HHI. On a tip from a friend we found this place and it was a gift from the gods. The Snow pea stir-fry martini as fantastic, and the shrimp and crab ceviche was very refreshing. Hendricks Martini was great, and the bleu cheese-stuffed olive was a nice touch. (ask for it if they don't offer) We shared the Caeser salad, which was great - they split it for us onto separate plates. There were fresh anchovie fillets that we could have picked off, (since I'm not usually a fan) but these were really tasty and really added to the salad. The waiter helped us pick out the 2008 Torii Mor pinot (willamette valley) which really complemented our meal. (The service overall was amazing) I had the filet mignon and wife had the Halibut poached in chapagne on a fried rosoto cake with a light tomato broth. The broth had a subtle spice and was seasoned perfectly. Dessert was the carmelized strawberry poundcake - very inspirational. It wasn't outwardly kid-friendly, but I think they may have a kids menu if you ask when you make the reservation.
(5)
Adam M.
Overpriced, tasteless steaks. The Tuna appetizer was promptly served at 855pm, and we did not receive our steaks until 1015, no exaggeration. I love a drawn out meal but I can only hold a conversation for so long before I get bored. Although the ambiance and martini's were above average, the service and the food did not come anywhere near the bill. AVOID.
(2)
Michael S.
One of my favorites on Hilton Head, I have eaten here three times and every time the food has been fantastic. It is a bit hard to find if you do not know the island but worth the effort. I have had fish and chicken and both meals have been great, service is good.
(5)
James K.
Enjoyed a fabulous meal. Reserved seats at the "chef's table" and the interaction with Matt and others enhanced the experience. The tuna appetizer was a treat. Will absolutely return on our next trip to HHI.
(5)
Peter N.
Excellent food. Tataki appetizer was great. We had the scallops and nightly special (red snapper). Both excellently prepared. Would recommend to anyone who appreciates good food.
(5)
Debbie B.
Was looking forward to our dinner at Sage Room after reading all the fabulous reviews here and on T.A. , plus talking to locals. Yes, it is difficult to find , but that did not decrease our enthusiasm. We were seated in the wine room , and waited for someone to come , say hello and take our drink order. Then, we waited, and waited some more.... Finally, water was poured , and our server appeared a bit later. We placed our complete order as we were concerned when she would appear again. No doubt, the food was delicious. Onion soup, potato leek soup and braised short ribs. Plus we had a fabulous Paso Robles Zin that paired beautifully with our meal. We had to track down our server to get our bill , and felt terrible for another couple celebrating their anniversary who were forgotten despite that others who arrived after them were served their meals before their entree orders were taken. Wow! This illustrates how important the service is to the total dining experience. Perhaps it is not advantageous to be seated in the wine room? Wanted so badly to be thrilled with our dinner. We love fine food, Hilton Head , and trying new restaurants. Unfortunately, our experience while enjoyable , did not live up to our expectations.
(3)
Divya S.
Excellent food! It was recommended to us by a local. It's probably one of the best restaurants on the island. I had the roasted chicken with curry sauce and rice which was awesome and my husband had the lamb chops which he said was one of the best he's ever had. A must go to place if your on the island.
Great food and ambiance. Three onion soup is excellent. This was our first visit to the Sage Room and we will be back.
(5)
Richard L.
Crab cake was luke warm on the inside, the tuna dish was wonderful. Filet very good. Expensive but probably worth it.
(4)
Patricia T.
We had dinner there on August 31, 2013. We waited over 45 minutes for our table of four. We had reservations. The gentleman behind the bar continued to apologize for the delay and provide updates as to - they just finished dinner, just ordered desert won't be long now etc. We finally were seated and the waitress arrives to take our drink order - a glass of wine and a beer. She then proceeds to continue very long and lively conversations with people at the bar seats that look directly into the kitchen. This continued the entire time we were there. She took our order but never delivered any of the food herself (with the exception of delivering my husband's wine after his steak arrived). We ordered numerous appetizers (waited, and waited some more) to order our dinners. We could not even get her attention about the missing wine and mind you she was about two feet away from us. It was horrible. We can only assume that her last table received the same poor service and was the reason we had to wait over forty five minutes for the table. The food was average. My husband and son ordered the steaks which were tasteless. My husband and I would have left way before dinner was served but we were celebrating our sons engagement and did not want to ruin the entire evening. I attempted to find a manager before we left to no avail. My husband thought the manager was the gentleman behind the bar and if that is the case the next time instead of all the apologies maybe offering a complementary beer would have been appropriate but still would not have made of for the very poor and rude service. We noted "Very Disappointed on the check". We visit Hilton Head often and have no intention of ever dining there again.
(1)
Eric V.
Hard to find, as it is in the back of a strip mall parking. There is no sign in the parking lot of the Heritage Center to point you in the direction of the restaurant. Food was a mixed bag. My wife's braised short rib was very good. I had a grilled foie gras appetizer that was left on the grill entirely too long. My entree was Colorado Rack of Lamb, and while tasty, was much tougher than lamb from, say, New Zealand. I ordered a cappuccino with dessert, and after a few minutes the waitress returned to the table to tell me that "the cappuccino machine was broken." I can't tell you how many times over the years that I have heard that line, but it never fails to put a damper on a meal. If you are going to be a fine dining establishment, you damned well had better have a functioning cappucino machine. Overall, no better than a C+
(3)
Wyatt H.
Hands down one of the best dinner venues in America. I sat at the Chef's table (more of a long bar) and as the menu was handed to me I was told "Here are our specials for tonight, but if you want something that you don't see, or some other preparation, just let me know". Who does that??!! Bring your wallet, but it's worth every penny!!
(5)
Donald M.
Best meal we ever had on HHI
(5)
Pamela M.
Love this place. Have been coming for special dinners for five years. Never disappoints. Service and food both terrific.
(5)
Lauren E.
Hilton Head, a family vacation destination, does not have a lot of fine dining establishments. In fact, most of the typical fare seems to be fried seafood in various forms with copious amounts of mayo on the side, along with the ubiquitous burger. The exception to this is the Sage Room. It was a bit difficult to find (there does not seem to be any signage from the road), but given the fact that when I called for reservations and they had some difficulty fitting us in, they don't seem to be hurting for patronage. The layout of the restaurant is a little unusual - the kitchen is in the middle of the restaurant, with a bar around it. I wondered what would happen if someone accidentally burned himself or dropped something -- I assume no loud swearing in the middle of the restaurant. There are some tables set up in addition to the bar-seating (and next to the kitchen bar they had a ... regular bar). All the seating seemed high and on the same level as the bar seating. I confess I was a little uncomfortable with this, as I am 5 months pregnant, short, and my legs dangled uncomfortably with nothing to rest on. Also part of me wondered whether, with such a daring setup, the restaurant should have been more bright and modern, instead of lots of dark wood and subdued/traditional like the rest of the restaurant was designed. I am not sure I would call this restaurant "quiet" - there was pop music playing over the speakers, and with the kitchen in the middle it was necessarily loud over the sound of vents and flames etc. It was a little bit of a struggle to hear my husband at times, and he was sitting right next to me. However, whatever at all was lacking in atmosphere was far more than made up with their gorgeous food. My husband had the special - local pecan-encrusted rainbow trout with haricots verts and a champagne-truffle oil buerre blanc. This in itself was divine. However, I could not decide between the pork loin and the lamb. The advantage to sitting at the bar in front of the kitchen was that the chef was readily on hand to help with my dilemma. In the end, he made a lamb appetizer and prepared for me the pork loin for my main meal. The lamb was not prepared like the lamb on the menu (and for the life of me I cannot recall everything he said - a cherry chutney-like thing, porcini spices, balsamic reduction over a bed of sauteed spinach...), but it. was. AMAZING. Both my husband and I said it was the best lamb we have ever tasted. And I was highly impressed with the chef's ability and willingness to be creative and accommodating on the spot. I really can't speak highly enough about that lamb. My husband and I didn't want to finish it, because we wished to prolong the bliss. However my pork loin was also delicious - beautifully cooked, flavorful, etc, with a very delicious rosemary cabbage and bleu cheese sauce. The portion was also quite generous. In short, this restaurant is worth the price, and worth a trip. Be prepared for the unusual atmosphere, but do take advantage of its strengths (like the ability to chat with the chefs!).
(5)
Paul M.
Absolutely spectacular. The menu is amazing and the service is top notch. We visited once a year and it's the highlight of the trip. Well done!!!!!
(5)
Jessica W.
By far the best meal we had in HHI! Ambiance was beautiful & service was great. Tried the snow pea martini, potato leek soup, the Tuna & the Mahi - all of it was delicious & fresh.
(5)
Club-Karate E.
My first impression as I walked in was ... Cheap, dated decor. We had 8:00 reservations which we were 10 minutes early for and were offered 2 seats at the bar. After about 5 minutes we were asked to move because someone had reserved those seats! Really? When our table was finally ready, one of the seats was so uncomfortable and worn out that we needed to request another chair. The Caesar salad was extremely under dressed - it was also an unappetizing blend of pre bagged romaine lettuce, cheap croutons and pre shredded Parmesan sprinkles. We sent it back for more dressing. An hour and a half after our reservation we were finally served our entrees which were of good quality, but the fish was not served hot. The service overall was slow and painfully amateurish. Even nicely prepared food suffers under such poor attention to detail.
(2)
Myra H.
I am a part time local on HHI. First 5 star I have ever given in any of my ratings. Dined here 3 times in the month of September 2014. I recommend calling ahead for reservations and requesting the chef's bar to sit and watch the brigade cook. Matt, Head Chef of 14 years at the Sage Room leads a talented crew. The Champagne poached scallops, Lamb, reserve Ribeye, Pork chop, or Filets topped with eggs Benedict....will not disappoint. Next time, reservations are placed, I am asking for a Chef's Tasting.
(5)
Rhonda H.
We are Sage Room "regulars", and we love this place! We have tried the snow pea martini, the eggrolls, the crabcakes -- all delicious! For main course, the steak can't be beat, nor can the HUGE pork chop! My favorite, though, are their specials. Always a great piece of fish available. We always sit at the Chef's Table, so if there is a sauce I am not sure about, I just tell the chef. They have created special sauces for me, made something that was on special the month before, etc. Chef's are interactive, friendly and always willing to work with us. We always end the night with the toasted poundcake and a martini - no matter how full we are! My only complaint -- the a/c has not seemed to work well the past few times we have been in. It has been warm and the exhaust has been lacking as well. Our server and the chefs said there may be a move in the future....may not be a bad idea. But still love this place! Absolute favorite. Also, my son from San Fran visited and we took him here. He agreed the food rivaled every big restaurant on the WC.
(5)
Craig K.
The snow pea martini is excellent. Good service. Good execution of food. A little too salty but that's not uncommon in restaurant food these days.
(4)
Jon M.
One of the best meals I have had in a long time! It wasn't just me that thought this it was everyone at our table. It is a bit pricey, around 30 dollars a plate, but well worth it! I got the filet with a poached egg on top and it was cooked perfectly! Highly recommend you won't be disappointed!
(5)
Jamison H.
Probably the best restaurant we have been to on HHI. Drinks which I recommend the pear martini, and the grapefruit martini delicious. For starters we ordered the shrimp and grits, Cesar salad, and butternut squash soup very tasty. Now the magic, our entrees I ordered the champagne seared scallops (so good I didn't take pictures). Our dinner party also ordered the filet mignon, white salmon (highly recommend wonderful flavor), seared almond crusted ahi tuna. Delicious food, good drinks, great staff, wonderful ambiance! Our waiter Marquez was very attentive. What a wonderful establishment! It will not disappoint your palette.
(5)
Craig U.
Hands down best restaurant on the Rock...... scratch that....best restaurant in America!!!!!
(5)
Shawn G.
Best dinner of the year. Seriously we are foodies,NY,Philly,West Palm often Sat at the chefs table tonite & had picked the bartender, waitress & chefs brains for the best dinner they served. They all greeted us to make our visit the best it could be. Excellent service 5 star, food 5 star. Could not find one thing wrong... Not one !
(5)
S K.
Amazing amazing amazing! Worth every single penny! The food is delicious and perfectly cooked and seasoned. The chefs did an amazing job and we had the pleasure of sitting at the chefs bar watching them cook in front of us. We had fried artichoke, potato and leek soup, pork chops (perfectly cooked- juicy and the cabbage was like crack I couldn't get enough of it) and the braised beef short ribs (just melts in your mouth) and everything was phenomenal. We have dined at many fine dining establishments and this one is at the top. We would come here again! Food was excellent and the service was excellent!
(5)
Larry M.
The Sage is now our favorite on HH. We had a wonderful time at the chef's table. Scallops were wonderful. The Red Snapper was even better. Put the Sage Room on your things to do list. You won't be disappointed. I promise.
(5)
Tony S.
At the recommendation of the Concierge we ate at the Chefs Counter. It was great. Very welcoming chefs, great service and it was prompt, good wine list and specially prepared food at our request. Never ate here it definitely will again.
(5)
Francis B.
Immaculate food and service. Try the Filet Benedict. The chef's table is the best seat in the house for date night. Wonderful experience. Dessert menu is spectacular as well. Thanks Sage, I'll always come back.
(5)
Robyn N.
As you read the other reviews you may think that the best place to eat is the bar. Though the bar looks nice, eating the spectacular food offered to me at the table near the back was more than I could ask for. The setting is so nice as you listen to music from what. Seems to be the 1940s and the lights are dimmed to the just right romantic tone. I would recommend to anyone
(5)
Beverly L.
Fun trendy place, with excellent wait staff and fun dishes prepared with great attention. We sat in the "wine Room" which was quieter, but still had a large monitor to watch the chefs preparing the meals! Don't miss the yummy $2 appetizer of snow pea martini! Yum!
(5)
Janet B.
Our best experience on HH. I had been at Sanctuary Spa earlier and my aesthetician recommended this great find. She said her boyfriend was a foodie and said it was the best on the island.....thank you boyfriend. This place is hidden and barely has a sign that could be easily missed. Apparently they are so good, no need to advertise. Perfect from the moment we walked in. We were early and took a seat at the bar. Jason our bartender started the night off well. I knew it was going to be good. He was well versed on menu and suggested the appetizer special, lobster and sweet potato gnocchi. I had a grapefruit basil Martini and looked forward to what was to come. Took our seats, Mike our waiter did us well and pointed us in the right direction. We opted to share the main course a dry aged 22 ounce Rib eye and split several appetizers because they all sounded so good. We shared the lobster gnocchi app, French onion soup , crab cake and Tuna app. All were absolutely phenomenal. As in, no room for improvement. Ribeye was well prepared but we could come nowhere close to finishing it. These guys know their food and menu, let them guide you.
(5)
Susan M.
An appetizer for 2 bucks? Okay you have my attention! Must have the $2 snow peas martini... MUST HAVE! Service is great food is fabulous. Only Problem is finding the restaurant. Call them or stop at nypizza and they will tell you how to get there
(5)
Jason R.
Food is great -- but Host Staff (especially when attempting reservations) is cumbersome to deal with and act like they are doing a favor when they can put you down for a spot for dinner. The reservations is all done on paper/book, and the system evidently needs work as every single time we make reservations the host/hostess can never tell if they have availability or tell us it's booked 'until 10' -- and calling the next day there are almost always spots for the two of us. When you do show for dinner at the time of your reservation it's another 10-15 min wait (minimum) to wait for a table. Love the food and the chefs/cook staff -- especially when we've dined at the Chef's table -- but the rude host staff makes it difficult to keep coming back when there are so many good options available.
(4)
Steve H.
Best food on Hilton head island for dinner. Great service every time. Have recommended this restaurant to many people.
(5)
Lance H.
If you are looking for the best restaurant on Hilton Head Island (and money is not an option), look no further. This place proves that location is overrated. If your food is good enough, people will find you.
(5)
M S.
LOVE the food! While it's definitely on the pricey side it's well worth it. Service was also very good. I had the scallops and would highly recommend them. Everyone at my table was very pleased with their meal. If you're able to, also recommend sitting at 'chefs table' which is a bar seating area that directly overlooks the chefs as they cook. Great experience.
(5)
Brian B.
We sat at the chefs table and had a great experience. Soft shell crab appetizer was very good, as was the tuna tataki. I had the Sage Room Benedict for my entree and absolutely loved it. It is pricey but well worth it.
(4)
Joe D.
Had a great meal with four golfing buddies. A must if a good meal is required. Will go back.
(5)
Sharon M.
Absolutely wonderful food and setting. We enjoyed the filet mignon and smashed potatoes. The appetizer was well presented salmon and delicious and the salads were wonderful. My husband had the Caesar salad and I had roasted beets with pickeled onions. Delicious! The filet was prepared perfectly and was huge.
(5)
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Address :81 Pope Ave,Ste 13
Hilton Head Island, SC, 29928
Takes Reservations : Yes Delivery : No Take-out : Yes Accepts Credit Cards : Yes Good For : Dinner Parking : Private Lot Bike Parking : Yes Wheelchair Accessible : No Good for Kids : No Good for Groups : Yes Attire : Dressy Ambience : Intimate Noise Level : Quiet Alcohol : Full Bar Outdoor Seating : Yes Wi-Fi : No Has TV : Yes Waiter Service : Yes Caters : Yes
Will S.
Before we found this place I was ready to give up on dining out around HHI. On a tip from a friend we found this place and it was a gift from the gods. The Snow pea stir-fry martini as fantastic, and the shrimp and crab ceviche was very refreshing. Hendricks Martini was great, and the bleu cheese-stuffed olive was a nice touch. (ask for it if they don't offer) We shared the Caeser salad, which was great - they split it for us onto separate plates. There were fresh anchovie fillets that we could have picked off, (since I'm not usually a fan) but these were really tasty and really added to the salad. The waiter helped us pick out the 2008 Torii Mor pinot (willamette valley) which really complemented our meal. (The service overall was amazing) I had the filet mignon and wife had the Halibut poached in chapagne on a fried rosoto cake with a light tomato broth. The broth had a subtle spice and was seasoned perfectly. Dessert was the carmelized strawberry poundcake - very inspirational. It wasn't outwardly kid-friendly, but I think they may have a kids menu if you ask when you make the reservation.
(5)Adam M.
Overpriced, tasteless steaks. The Tuna appetizer was promptly served at 855pm, and we did not receive our steaks until 1015, no exaggeration. I love a drawn out meal but I can only hold a conversation for so long before I get bored. Although the ambiance and martini's were above average, the service and the food did not come anywhere near the bill. AVOID.
(2)Michael S.
One of my favorites on Hilton Head, I have eaten here three times and every time the food has been fantastic. It is a bit hard to find if you do not know the island but worth the effort. I have had fish and chicken and both meals have been great, service is good.
(5)James K.
Enjoyed a fabulous meal. Reserved seats at the "chef's table" and the interaction with Matt and others enhanced the experience. The tuna appetizer was a treat. Will absolutely return on our next trip to HHI.
(5)Peter N.
Excellent food. Tataki appetizer was great. We had the scallops and nightly special (red snapper). Both excellently prepared. Would recommend to anyone who appreciates good food.
(5)Debbie B.
Was looking forward to our dinner at Sage Room after reading all the fabulous reviews here and on T.A. , plus talking to locals. Yes, it is difficult to find , but that did not decrease our enthusiasm. We were seated in the wine room , and waited for someone to come , say hello and take our drink order. Then, we waited, and waited some more.... Finally, water was poured , and our server appeared a bit later. We placed our complete order as we were concerned when she would appear again. No doubt, the food was delicious. Onion soup, potato leek soup and braised short ribs. Plus we had a fabulous Paso Robles Zin that paired beautifully with our meal. We had to track down our server to get our bill , and felt terrible for another couple celebrating their anniversary who were forgotten despite that others who arrived after them were served their meals before their entree orders were taken. Wow! This illustrates how important the service is to the total dining experience. Perhaps it is not advantageous to be seated in the wine room? Wanted so badly to be thrilled with our dinner. We love fine food, Hilton Head , and trying new restaurants. Unfortunately, our experience while enjoyable , did not live up to our expectations.
(3)Divya S.
Excellent food! It was recommended to us by a local. It's probably one of the best restaurants on the island. I had the roasted chicken with curry sauce and rice which was awesome and my husband had the lamb chops which he said was one of the best he's ever had. A must go to place if your on the island.
(5)Heather C.
LOVE this restaurant! After a disappointing night of looking for wedding reception venues in Hilton Head, my fiancé and I went to the Sage Room for dinner. Though it is pricey, we loved it so much that we ended up booking it for our reception! Everyone RAVED about the food at our wedding and it was the best decision we made! My halibut was delicious and my husband's steak was cooked perfectly. He's very hard to please since he was an executive chef, and he talks about and compares all restaurants to the Sage Room all the time! Sitting at the bar around the open kitchen is especially cool and I would recommend the Sage Room to everyone. We drive 6 hours and make a weekend trip just to go here, so if you're anywhere near it, it is totally worth the trip!
(5)Mike O.
Great food and ambiance. Three onion soup is excellent. This was our first visit to the Sage Room and we will be back.
(5)Richard L.
Crab cake was luke warm on the inside, the tuna dish was wonderful. Filet very good. Expensive but probably worth it.
(4)Patricia T.
We had dinner there on August 31, 2013. We waited over 45 minutes for our table of four. We had reservations. The gentleman behind the bar continued to apologize for the delay and provide updates as to - they just finished dinner, just ordered desert won't be long now etc. We finally were seated and the waitress arrives to take our drink order - a glass of wine and a beer. She then proceeds to continue very long and lively conversations with people at the bar seats that look directly into the kitchen. This continued the entire time we were there. She took our order but never delivered any of the food herself (with the exception of delivering my husband's wine after his steak arrived). We ordered numerous appetizers (waited, and waited some more) to order our dinners. We could not even get her attention about the missing wine and mind you she was about two feet away from us. It was horrible. We can only assume that her last table received the same poor service and was the reason we had to wait over forty five minutes for the table. The food was average. My husband and son ordered the steaks which were tasteless. My husband and I would have left way before dinner was served but we were celebrating our sons engagement and did not want to ruin the entire evening. I attempted to find a manager before we left to no avail. My husband thought the manager was the gentleman behind the bar and if that is the case the next time instead of all the apologies maybe offering a complementary beer would have been appropriate but still would not have made of for the very poor and rude service. We noted "Very Disappointed on the check". We visit Hilton Head often and have no intention of ever dining there again.
(1)Eric V.
Hard to find, as it is in the back of a strip mall parking. There is no sign in the parking lot of the Heritage Center to point you in the direction of the restaurant. Food was a mixed bag. My wife's braised short rib was very good. I had a grilled foie gras appetizer that was left on the grill entirely too long. My entree was Colorado Rack of Lamb, and while tasty, was much tougher than lamb from, say, New Zealand. I ordered a cappuccino with dessert, and after a few minutes the waitress returned to the table to tell me that "the cappuccino machine was broken." I can't tell you how many times over the years that I have heard that line, but it never fails to put a damper on a meal. If you are going to be a fine dining establishment, you damned well had better have a functioning cappucino machine. Overall, no better than a C+
(3)Wyatt H.
Hands down one of the best dinner venues in America. I sat at the Chef's table (more of a long bar) and as the menu was handed to me I was told "Here are our specials for tonight, but if you want something that you don't see, or some other preparation, just let me know". Who does that??!! Bring your wallet, but it's worth every penny!!
(5)Donald M.
Best meal we ever had on HHI
(5)Pamela M.
Love this place. Have been coming for special dinners for five years. Never disappoints. Service and food both terrific.
(5)Lauren E.
Hilton Head, a family vacation destination, does not have a lot of fine dining establishments. In fact, most of the typical fare seems to be fried seafood in various forms with copious amounts of mayo on the side, along with the ubiquitous burger. The exception to this is the Sage Room. It was a bit difficult to find (there does not seem to be any signage from the road), but given the fact that when I called for reservations and they had some difficulty fitting us in, they don't seem to be hurting for patronage. The layout of the restaurant is a little unusual - the kitchen is in the middle of the restaurant, with a bar around it. I wondered what would happen if someone accidentally burned himself or dropped something -- I assume no loud swearing in the middle of the restaurant. There are some tables set up in addition to the bar-seating (and next to the kitchen bar they had a ... regular bar). All the seating seemed high and on the same level as the bar seating. I confess I was a little uncomfortable with this, as I am 5 months pregnant, short, and my legs dangled uncomfortably with nothing to rest on. Also part of me wondered whether, with such a daring setup, the restaurant should have been more bright and modern, instead of lots of dark wood and subdued/traditional like the rest of the restaurant was designed. I am not sure I would call this restaurant "quiet" - there was pop music playing over the speakers, and with the kitchen in the middle it was necessarily loud over the sound of vents and flames etc. It was a little bit of a struggle to hear my husband at times, and he was sitting right next to me. However, whatever at all was lacking in atmosphere was far more than made up with their gorgeous food. My husband had the special - local pecan-encrusted rainbow trout with haricots verts and a champagne-truffle oil buerre blanc. This in itself was divine. However, I could not decide between the pork loin and the lamb. The advantage to sitting at the bar in front of the kitchen was that the chef was readily on hand to help with my dilemma. In the end, he made a lamb appetizer and prepared for me the pork loin for my main meal. The lamb was not prepared like the lamb on the menu (and for the life of me I cannot recall everything he said - a cherry chutney-like thing, porcini spices, balsamic reduction over a bed of sauteed spinach...), but it. was. AMAZING. Both my husband and I said it was the best lamb we have ever tasted. And I was highly impressed with the chef's ability and willingness to be creative and accommodating on the spot. I really can't speak highly enough about that lamb. My husband and I didn't want to finish it, because we wished to prolong the bliss. However my pork loin was also delicious - beautifully cooked, flavorful, etc, with a very delicious rosemary cabbage and bleu cheese sauce. The portion was also quite generous. In short, this restaurant is worth the price, and worth a trip. Be prepared for the unusual atmosphere, but do take advantage of its strengths (like the ability to chat with the chefs!).
(5)Paul M.
Absolutely spectacular. The menu is amazing and the service is top notch. We visited once a year and it's the highlight of the trip. Well done!!!!!
(5)Jessica W.
By far the best meal we had in HHI! Ambiance was beautiful & service was great. Tried the snow pea martini, potato leek soup, the Tuna & the Mahi - all of it was delicious & fresh.
(5)Club-Karate E.
My first impression as I walked in was ... Cheap, dated decor. We had 8:00 reservations which we were 10 minutes early for and were offered 2 seats at the bar. After about 5 minutes we were asked to move because someone had reserved those seats! Really? When our table was finally ready, one of the seats was so uncomfortable and worn out that we needed to request another chair. The Caesar salad was extremely under dressed - it was also an unappetizing blend of pre bagged romaine lettuce, cheap croutons and pre shredded Parmesan sprinkles. We sent it back for more dressing. An hour and a half after our reservation we were finally served our entrees which were of good quality, but the fish was not served hot. The service overall was slow and painfully amateurish. Even nicely prepared food suffers under such poor attention to detail.
(2)Myra H.
I am a part time local on HHI. First 5 star I have ever given in any of my ratings. Dined here 3 times in the month of September 2014. I recommend calling ahead for reservations and requesting the chef's bar to sit and watch the brigade cook. Matt, Head Chef of 14 years at the Sage Room leads a talented crew. The Champagne poached scallops, Lamb, reserve Ribeye, Pork chop, or Filets topped with eggs Benedict....will not disappoint. Next time, reservations are placed, I am asking for a Chef's Tasting.
(5)Rhonda H.
We are Sage Room "regulars", and we love this place! We have tried the snow pea martini, the eggrolls, the crabcakes -- all delicious! For main course, the steak can't be beat, nor can the HUGE pork chop! My favorite, though, are their specials. Always a great piece of fish available. We always sit at the Chef's Table, so if there is a sauce I am not sure about, I just tell the chef. They have created special sauces for me, made something that was on special the month before, etc. Chef's are interactive, friendly and always willing to work with us. We always end the night with the toasted poundcake and a martini - no matter how full we are! My only complaint -- the a/c has not seemed to work well the past few times we have been in. It has been warm and the exhaust has been lacking as well. Our server and the chefs said there may be a move in the future....may not be a bad idea. But still love this place! Absolute favorite. Also, my son from San Fran visited and we took him here. He agreed the food rivaled every big restaurant on the WC.
(5)Craig K.
The snow pea martini is excellent. Good service. Good execution of food. A little too salty but that's not uncommon in restaurant food these days.
(4)Jon M.
One of the best meals I have had in a long time! It wasn't just me that thought this it was everyone at our table. It is a bit pricey, around 30 dollars a plate, but well worth it! I got the filet with a poached egg on top and it was cooked perfectly! Highly recommend you won't be disappointed!
(5)Jamison H.
Probably the best restaurant we have been to on HHI. Drinks which I recommend the pear martini, and the grapefruit martini delicious. For starters we ordered the shrimp and grits, Cesar salad, and butternut squash soup very tasty. Now the magic, our entrees I ordered the champagne seared scallops (so good I didn't take pictures). Our dinner party also ordered the filet mignon, white salmon (highly recommend wonderful flavor), seared almond crusted ahi tuna. Delicious food, good drinks, great staff, wonderful ambiance! Our waiter Marquez was very attentive. What a wonderful establishment! It will not disappoint your palette.
(5)Craig U.
Hands down best restaurant on the Rock...... scratch that....best restaurant in America!!!!!
(5)Shawn G.
Best dinner of the year. Seriously we are foodies,NY,Philly,West Palm often Sat at the chefs table tonite & had picked the bartender, waitress & chefs brains for the best dinner they served. They all greeted us to make our visit the best it could be. Excellent service 5 star, food 5 star. Could not find one thing wrong... Not one !
(5)S K.
Amazing amazing amazing! Worth every single penny! The food is delicious and perfectly cooked and seasoned. The chefs did an amazing job and we had the pleasure of sitting at the chefs bar watching them cook in front of us. We had fried artichoke, potato and leek soup, pork chops (perfectly cooked- juicy and the cabbage was like crack I couldn't get enough of it) and the braised beef short ribs (just melts in your mouth) and everything was phenomenal. We have dined at many fine dining establishments and this one is at the top. We would come here again! Food was excellent and the service was excellent!
(5)Larry M.
The Sage is now our favorite on HH. We had a wonderful time at the chef's table. Scallops were wonderful. The Red Snapper was even better. Put the Sage Room on your things to do list. You won't be disappointed. I promise.
(5)Tony S.
At the recommendation of the Concierge we ate at the Chefs Counter. It was great. Very welcoming chefs, great service and it was prompt, good wine list and specially prepared food at our request. Never ate here it definitely will again.
(5)Francis B.
Immaculate food and service. Try the Filet Benedict. The chef's table is the best seat in the house for date night. Wonderful experience. Dessert menu is spectacular as well. Thanks Sage, I'll always come back.
(5)Robyn N.
As you read the other reviews you may think that the best place to eat is the bar. Though the bar looks nice, eating the spectacular food offered to me at the table near the back was more than I could ask for. The setting is so nice as you listen to music from what. Seems to be the 1940s and the lights are dimmed to the just right romantic tone. I would recommend to anyone
(5)Beverly L.
Fun trendy place, with excellent wait staff and fun dishes prepared with great attention. We sat in the "wine Room" which was quieter, but still had a large monitor to watch the chefs preparing the meals! Don't miss the yummy $2 appetizer of snow pea martini! Yum!
(5)Janet B.
Our best experience on HH. I had been at Sanctuary Spa earlier and my aesthetician recommended this great find. She said her boyfriend was a foodie and said it was the best on the island.....thank you boyfriend. This place is hidden and barely has a sign that could be easily missed. Apparently they are so good, no need to advertise. Perfect from the moment we walked in. We were early and took a seat at the bar. Jason our bartender started the night off well. I knew it was going to be good. He was well versed on menu and suggested the appetizer special, lobster and sweet potato gnocchi. I had a grapefruit basil Martini and looked forward to what was to come. Took our seats, Mike our waiter did us well and pointed us in the right direction. We opted to share the main course a dry aged 22 ounce Rib eye and split several appetizers because they all sounded so good. We shared the lobster gnocchi app, French onion soup , crab cake and Tuna app. All were absolutely phenomenal. As in, no room for improvement. Ribeye was well prepared but we could come nowhere close to finishing it. These guys know their food and menu, let them guide you.
(5)Susan M.
An appetizer for 2 bucks? Okay you have my attention! Must have the $2 snow peas martini... MUST HAVE! Service is great food is fabulous. Only Problem is finding the restaurant. Call them or stop at nypizza and they will tell you how to get there
(5)Jason R.
Food is great -- but Host Staff (especially when attempting reservations) is cumbersome to deal with and act like they are doing a favor when they can put you down for a spot for dinner. The reservations is all done on paper/book, and the system evidently needs work as every single time we make reservations the host/hostess can never tell if they have availability or tell us it's booked 'until 10' -- and calling the next day there are almost always spots for the two of us. When you do show for dinner at the time of your reservation it's another 10-15 min wait (minimum) to wait for a table. Love the food and the chefs/cook staff -- especially when we've dined at the Chef's table -- but the rude host staff makes it difficult to keep coming back when there are so many good options available.
(4)Steve H.
Best food on Hilton head island for dinner. Great service every time. Have recommended this restaurant to many people.
(5)Lance H.
If you are looking for the best restaurant on Hilton Head Island (and money is not an option), look no further. This place proves that location is overrated. If your food is good enough, people will find you.
(5)M S.
LOVE the food! While it's definitely on the pricey side it's well worth it. Service was also very good. I had the scallops and would highly recommend them. Everyone at my table was very pleased with their meal. If you're able to, also recommend sitting at 'chefs table' which is a bar seating area that directly overlooks the chefs as they cook. Great experience.
(5)Brian B.
We sat at the chefs table and had a great experience. Soft shell crab appetizer was very good, as was the tuna tataki. I had the Sage Room Benedict for my entree and absolutely loved it. It is pricey but well worth it.
(4)Joe D.
Had a great meal with four golfing buddies. A must if a good meal is required. Will go back.
(5)Sharon M.
Absolutely wonderful food and setting. We enjoyed the filet mignon and smashed potatoes. The appetizer was well presented salmon and delicious and the salads were wonderful. My husband had the Caesar salad and I had roasted beets with pickeled onions. Delicious! The filet was prepared perfectly and was huge.
(5)