Sagebrush would benefit financially by teaching the chefs the difference in meat doneness. I ordered med. rare ribeye but it arrived more on the med. well side. They prepared another steak which came out closer to rare, which I didn't mind. I feel as though everything is cooked more by time or temp rather than feel. Every good chef knows the feel of rare opposed to med. or well. Great service. Dining area was a bit chilly so wear a jacket. Gods experience overall.
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