Serious Beef: We Steak and Wine Seriously...at Sage Bespoke Grill.

Sage Bespoke Grill introduces its unique We Steak and Wine Seriously, a sumptuous and savory feast with premium steaks paired with unlimited wine from March 1 to April 30, 2017. And if you're serious about steaks and wine, read on...

Inside the elegant interiors of Sage Bespoke Grill, the warm tones of wood and leather cast a comforting glow, the perfect spot for steak and wine (for more on Sage Bespoke Grill, see my previous posts, An Intimate Sunday Brunch Buffet at Sage Bespoke Grill and A Negroni, Trish's Blossom, and Sagecello at Sage Bar).

And from March 1 to April 30, 2017, you can enjoy premium Australian Wagyu and round after round of fine wine at Sage Bespoke Grill. Simply choose one from five different featured steaks, and your wine glass will never be empty during your steak dinner. Sage Bespoke Grill's We Steak and Wine Seriously offer is available daily from 6:00 pm to 10:30 pm for March and April.

And washing down a perfectly good steak with a glass of wine just makes your steak dinner so much more special. Gather your friends for the ultimate steak and wine dinner, or you can opt to dine solo so you get more wine. And steak. Either way, good steak and fine wine does the job for me. Anytime.  

Every meal at Sage Bespoke Grill starts with their freshly baked bread, served with creamy herbed butter, tomato salsa, and nutty pesto, just what you need as you go over the list of appetizers.

Sage Bespoke Grill offers a wide range of appetizers, and here's some of my favorites. Start your feast with Sage Bespoke Grill's Cured Ham "Pata Negra" Bellota Jabugo (P 720) and the Grilled Bacon (P 380) with garlic and parsley fresh from the Josper Grill for a double dose of pork love. 

Refresh your palate with Sage Bespoke Grill's Ceviche Scallops (P 920), a personal favorite, drizzled with flavorful basil oil and lemon topped with sun-dried tomatoes...

...and the Waffle (P 520), a soft and lightly crisp waffle topped with smoked salmon and boiled quail egg draped in rich sour cream. Fresh, light and healthy, the pair of seafood appetizers are the perfect starters before the mains, adding credence to what Julia Child once said, "the only time to eat diet food is while you're waiting for the steak to cook..."

You just know dinner is going to be special when you see a cart positioned next to your table with trays of freshly grilled steaks and a bowl of premium Pink Himalayan Salt...

Sage Bespoke Grill's Chef Eric Weidmann then prepared to serve their signature steaks, delicately carving each massive slab and adding Pink Himalayan Salt to complete the dish (for more on Chef de Cuisine Eric Weidmann, see my post, Meet Chef Eric Weidmann. At Sage Bespoke Grill...). 

And here's the beef, with three of five signature Australian Wagyu steaks that come with the unlimited wine pairing, Sage Bespoke Grill's Jacks Creek MB 5 Porterhouse (P 7,620-900 g)...

...the Jacks Creek MB 5 Tomahawk (P 8,200-1,300g)...

...and the Jacks Creek MB 5 Chateaubriand (P 7,950-900 g), each one perfect for sharing. If you're gong for steak, go all out and forget about the calories, this is the ultimate comfort food that overrides all reason and logic. And you'll just have to admit, there's absolutely nothing like a premium slab of beef fresh from the grill to bring out your long dormant primordial instincts. Each steak is perfectly grilled to medium rare with a juicy pink center. You can opt to have your slices grilled further to your desired doneness, but shame on you. It's got to be medium rare, and anything more just ruins a perfectly good steak.

Complete your steak feast with Sage Bespoke Grill's popular sides, including Creamed Spinach, Mac and Cheese with Bacon and Peas, Forest Mushrooms, Mashed Potato, Grilled Asparagus, Skin-Filled Baked Potato, French Fries, Potato Gratin, Bourbon Creamed Corn, Josper Corn on the Cob, and Roasted Vegetables.

And you can even have the trimmed sides toasted on a sizzling hot skillet, after all fat is flavor. Even Tom Colicchio, popular chef and TV personality, says "a steak needs fat to taste great," so go ahead.

The fork-tender slices of the Tomahawk releases a beefy richness with every bite, lining your palate with robust flavors. The Porterhouse, with its thin layer of fat, bursts with equally bold and intense beefy flavors. The Chateaubriand, which looked like the leanest cut of beef among the three, was still impressively juicy and tender to the bite. And with steak this good, you don't need any sauce at all. The Pink Himalayan Salt just works so well with the beef, bringing out pure and clean flavors.

Cap your steak and wine feast on a sweet note with Sage Bespoke Grill's indulgent desserts, including the Banana Sticky Toffee Pudding (P 315) with Louisiana Pecan Nuts and velvety smooth Salted Caramel Ice Cream...

...the rustic Traditional Warm Tarte Tatin (P 315) with apples and vanilla ice cream...

...the classic Crepes Flambees (P 315) with caramel and orange sauce...

...and the Floating Island (P 315) with caramelized hazelnuts and vanilla creme anglaise, a personal favorite.

Sage Bespoke Grill also offers a wide variety of other dishes, and you can always find a dish with your name on it, and soon you'll have a list of your own personal favorites (more on Sage Bespoke Grill's signature dishes on my earlier posts, Lunch Set and Go at Sage Bespoke Grill for their special power lunches, fresh seafood dishes at Doing Seafood Right: Celebrating Sustainable Seafood Week at Sage Bespoke Grill and The Sunday Grill Buffet at Sage Bespoke Grill). But if it's steaks and unlimited wine you're after, then it's time to take steak and wine seriously...with Sage Bespoke Grill's We Take Steak and Wine Seriously.