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Bouchon Uncorks Seagrass

Sage & Onion's run as one of the town's best restaurants ends with a ray of hope

Sage & Onion’s run as one of the town’s best restaurants ends with a ray of hope: we now know the site will be occupied by Seagrass Restaurant, the latest venture from Mitchell Sjerven.

Sjerven’s current gem is bouchon (while those with culinary memories fondly recall his time at Meritage and Acacia), but Seagrass is his chance to “cater to the pescatarian class of diner : [I] feel the timing is perfect for a fine-dining experience that focuses on sustainable fresh shellfish and fish.”

Chef Josh Brown will move over from bouchon and long-time bouchon sous-chef Brandon Hughes will move up to chef de cuisine at the “old” place. So if the idea of pan-roasted Pacific grouper with celery root puree, Yukon gold potatoes, sweet corn, chanterelles, and pea tendrils or EVOO-poached butterfish with roasted yams, sweet corn-miso nage, gingered bok choy, and preserved lemon sound good to you, get to Seagrass starting Christmas Eve for opening night.

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Seagrass Restaurant will be located at 30 East Ortega Street. Call 963-1012 or visit seagrassrestaurant.com.

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