Little Sage is chef Tony Susi's return to the restaurant that made his name: Sage, a North End Italian spot known for housemade pastas that closed in 2009. The new version occupies a smaller space in the neighborhood, a 50-seat room serving a la carte.
Pastas are made in-house, including fazzoletti, a throwback to the original menu, alongside tagliatelle with braised veal shank and mushroom ragu and squash casoncelli with brown butter, rosemary, and toasted almonds. A brick oven turns out al forno dishes like Atlantic halibut with roasted parsnips and braised leeks, baked fazzoletti with short rib and fontina, and Giannone chicken with crushed potatoes and brown butter.
The gnocchi is the dish credited with putting the original Sage on the map, and the current version comes topped with Maine lobster, smoked butter, and stracciatella. The table typically starts with ciabatta and olives served in warm olive oil, along with lamb skewers.
Pastas are made in-house, including fazzoletti, a throwback to the original menu, alongside tagliatelle with braised veal shank and mushroom ragu and squash casoncelli with brown butter, rosemary, and toasted almonds. A brick oven turns out al forno dishes like Atlantic halibut with roasted parsnips and braised leeks, baked fazzoletti with short rib and fontina, and Giannone chicken with crushed potatoes and brown butter.
The gnocchi is the dish credited with putting the original Sage on the map, and the current version comes topped with Maine lobster, smoked butter, and stracciatella. The table typically starts with ciabatta and olives served in warm olive oil, along with lamb skewers.