Over the past year, Sage restructured its dinner menu, turning it into a prix-fixe meal of two to four courses—or a seven-course chef’s tasting menu. Each dish has a pairing suggestion from Wine Director and Master Sommelier Nick Hetzel, or ask him or the well-educated staff to help navigate the 600-plus bottle wine list. It includes both value-driven and trophy bottles from small and iconic producers alike.

Riot Dish: Maine day boat scallops, with braised oxtail, king trumpet mushrooms and salted caramel reduction.