News
Thursday March 27, 2008
We
are having an Italian Wine and Food Specials night starting at
5pm. We will be featuring Organic Italian wines and food specials
will be a vegan version of a stuffed manicotti with tofu ricotta and
red sauce. We will also be serving a stuffed polenta appetizer
and special Italian desserts!
The Washington Post, April 7, 2006
A Wise Choice for Vegetarian Tastes
Great Sage may not be exactly what Benjamin Franklin was looking for,
but hewould have enjoyed its chutzpah. After all, the menu promises not
only healthand well-being (if not exactly wealth) but wisdom. And not a
word about an earlycurfew..." For the rest of this article, click here
VegCooking: Chef Spotlight--Melanie Thomas, March 2006
"Like so many great cooks, Melanie Thomas—the executive chef at Great
Sage, an unexpected gem of a vegetarian restaurant in the small
Baltimore suburb Clarksville, Md.—didn’t always think that she’d make
her living as a chef. She started out studying engineering but heeded a
stronger calling to create truly inspired, delicious food..." For the
rest of this article, please click here
The Washington Blade, July 31, 2005
"While some vegetarians may like to reminisce with (certain respective)
recreations, and omnivores may feel more comfortable ordering something
that sounds like it has meat, Great Sage generally does a better job
when it creates dishes that celebrate the ingredients actually used
rather than trying to imitate items that aren’t present." For the rest
of this article, please click here
Baltimore Magazine, June 2005
"The problem with most vegetarian restaurants is the terrible dowdy
earnestness. They’re like those well-meaning college students that
could be really pretty and pleasant if they’d just wear something other
than a “Save the Seals” T-shirt and stop lecturing you about human
rights abuses in Malaysia ... Given that analogy, Great Sage, the
vegetarian restaurant opened by conscientious capitalists Jeff Kaufman
and Jody Cutler, is the same student all grown up and wearing a
flattering pair of heels. The ideals are still there, but they no
longer preclude a little sophisticated decadence." For the rest of this
article, please click here
Baltimore Citypaper, December 22, 2004
"The meal’s triumph was a special entrée: Indian-spiced cakes of peas,
red peppers, carrots, and panko, served over separate beds of
cranberry-mango chutney and sautéed swiss chard with cashew sauce—a
grand-slam of imagination and presentation, and absolutely the kind of
thing that Great Sage should be doing. My friend, who relinquished
little of it, kept repeating, “This is so good...”
For the rest of this article, please click here
Baltimore Sun Live, September 23, 2004
"Some vegetarian restaurants seem as if they're channeling a '70s-era
hippie vibe, but not Great Sage. This Clarksville restaurant is a
thoroughly modern place. The menu is sophisticated, the service is
excellent and the organic wines, many sold by the glass, are lovely and
reasonably priced..."
For the rest of this article, please click here
The View, March 25, 2004
“In the entire DC and Baltimore metropolitan area there are truly no
vegetarian restaurants. People are pretty excited about this and I’ve
gotten a real positive response from Roots customers and the
surrounding community,” said Cutler...
For the rest of this article, please click here
For other local Vegetarian & Animal Welfare Resources, please click on the links below:
Vegetarian Guide to DC and Surrounding Areas
Vegetarian Resource Group (VRG)
Happy Cow's Vegetarian Guide to Restaurants and Health Food Stores (in MD)
Poplar Spring Animal Sanctuary