Chef Matthew Roberts of Alder & Sage has done what chefs claim they like to do but rarely achieve: Harness a local space by keeping its essence while honing the kitchen to their own, introducing change without alienation of its key patronage, and earning the trust of both staff and guests alike with a work ethic and empathetic nature that is admirable.
He has done through his meticulous alteration of Alder & Sage’s consistently crowded, you-are-going-to-wait brunch—a bold move if there ever was one. (Yes, yes, the screamers have been heard: the Turkish eggs are back. Chef Matthew was holding them for seasonality, everyone, so calm down.)
He has done this through carefully crafted special dinners, which meld his adoration of wine, farming, and ranching while showcasing his love for the kitchen larder. This was, until now, perhaps no better expressed than his wine dinner with MAHA Winery, where instead of creating dishes and asking the sommelier to pair them, he asked the winery which wines they would like to showcase and then created dishes based on that.
The recent announcement of Saturday night dinners—launched just this month with little to no marketing and rightfully receiving crowds already—has proved successful enough that come April, the space will offer dinner on Fridays and Saturdays. When you experience the food, you’ll understand why.
A chef’s patience with the process is turning Alder & Sage into a culinary star…