Sage Chef Bill Glover has a few go-to specialties. His scallops, for example, are terrific both in appetizer form (topped with foie gras and a red pepper marmalade) and as an entree (paired with housemade blackberry ketchup). And his Creme Brulee French Toast topped with fresh fruit is a beloved dish on the brunch menu. So imagine my delight when I discovered there's a dessert that combines all of those elements into one transcendent treat.


Everything Sage Chef Bill Glover makes is great, but he has a few go-to specialties. His scallops, for example, are terrific both in appetizer form (topped with foie gras and a red pepper marmalade) and as an entree (paired with housemade blackberry ketchup). And his Creme Brulee French Toast topped with fresh fruit is a beloved dish on the brunch menu. So imagine my delight when I discovered there's a dessert that combines all of those elements into one transcendent treat.

It's the Foie Gras dessert, and it's ginger french toast topped with rich, buttery seared foie gras, spoonfuls of blackberry jam, dollops of caramel sauce and, the kicker, toasted mini marshmallows. It's a twist on a classic combination, foie gras and brioche, and man is it good. If only there was a way to work scallops in there somehow...

Sage

2653 N. High St., North Campus

614-267-7243

sageamericanbistro.com