473 E Broadway, Salt Lake City, UT | Directions 8411140.762892 -111.877341
Neighborhoods: Central City
Good place to check out – The food was unique to me. I enjoyed quite a bit. The food does seem a little bland. It also takes a while for the food to come out. I still recommend it for anyone who wants to try something new.
Amazing Veggie Cuisine – This place is awesome. Tuesday nights are all-you-can-eat pizza and salad for $10!!! Its the best deal in town.
Some Cities Have a Myth... – ...and if you're vegan and in Salt Lake City that myth is, "Go to Sage's, it's good." It is not good, when I first went there maybe. It was exciting to have a vegan cafe in Salt Lake again, but their food has not really improved, it's still quite bland, and mostly uninspired. But they've managed to repeatedly jack up the prices making it more expensive than represented on this website, and much more expensive than the food is worth. Here's a good way of explaining it. I went to the Herbivore in San Francisco, a very expensive city. There I got two appetizers, two enterees, 2 drinks, and a shared dessert for around $35 (without tip) and at Sage's in little ol' SLC will cost you probably almost $50 + for that much food, with worst service, and a contrived atmosphere. It's just a rip off.
Vegan food dressed up to imitate traditional American specialties. – The Scene
A tiny, comfortable restaurant with a handful of tables. The sun porch is light and airy with a mural painted to look like the sky on the ceiling.
Simple dishes made with fresh, quality ingredients. For a light meal, the warm spinach salad and the soup of the day are uncomplicated and good. The pesto over pasta is a fine choice if you want something heartier. The pasta is made from spelt--a cereal grain with a nutty flavor--giving it the look and texture of wheat pasta. The café makes efforts to present food as traditional-looking as possible. The Philly "cheesesteak" sandwich is filled with tasty al dente roasted vegetables--peppers, onions and beefy portobello mushrooms--topped with a "cheese" sauce made with yeast protein. The sauce tastes OK, but if you're used to eating cheese, you won't be fooled.
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