Page 29 - UpperCrust e-Magazine Third Quarter 2024

SAGA | FINE DINING

Fava Bean Hummus Snow Pea Salad, Garlic Yogurt Lettuce Wraps

season, four rotating spritzes are on offer
that lead with flavours rather than spirits.
In general, the cocktail offering at
Saga is meant to match the level of quality
in ingredients that the culinary team
uses in the kitchen. That involves using
spirits that aren’t often used in cocktails.
That doesn’t mean all of the spirits are
incredibly expensive; rather, they’re
usually small-batch products that can't
be used at higher volume cocktail bars.
“We take classic, recognisable cocktails An intimate meal setting
and execute them with the best possible
ingredients. We want to offer the ultimate pastry chef at Manresa, leads the pastry
expression of a Manhattan while diners kitchen. To encourage dining companions
are overlooking Manhattan,” suggests a to share food and commune, certain
member of the team. courses are served communally; others
Menus are eliminated here – as courses plated individually. Specific courses and
appear in quiet succession just like at the menu additions – including Moroccan tea Candy Shop
home of a friend. The aim is to eliminate service at the end of a meal – are served
the standard – come into the restaurant, on the terrace or at a glass-enclosed chef ’s Dishes like King Asparagus with Green
look at the menu, start the meal in 20 table in the kitchen. Almonds and Mole; Ribeye and Sunchoke
minutes format. Chef has a generous hand and Tagine and Porcini Custard with fine-
Guests are ushered onto the terrace to lovers of uber luxury ingredients like dining mainstays, foie gras and black
enjoy unfettered, sweeping views of the royal Sturgeon caviar and oysters will truffle are outstanding options.
city including the glittering lights of the be handsomely rewarded. But he is A delicate burst of sweetness with
Brooklyn Bridge before the dinner begins just as capable in including less-pricey the Chamomile Bavaroise and Peach-Chilli
with these refreshing drinks in tow. ingredients, but treating them just as Sorbet accompanied by brown butter ice-
As it’s a seasonal menu, items change lavishly, which is the hallmark of a great cream seals the deal, and is the perfect end
depending on seasons and availability of chef – elevating everyday ingredients to this gastro-architectural adventure at
ingredients. The seven-course menu or into an art form. The summer vegetables the top of NYC.
the shorter four-course version is just as were delicately balanced with Feta and Note: At the time of going to press
enticing. The menu at Saga is rooted in caramelised onions. we heard of the tragic demise of Chef
European technique but draws inspiration The Two-week Dry-aged Duck was my James Kent. It was announced that Chef
from Chef ’s travels and the diverse cuisine out and out favourite with its Moroccan Charlie Mitchell would assume the role of
in NYC. Renata Ameni, former executive influenced flavour and chilli honey glaze. executive chef.

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