Food & Drink

April 25, 2014

Eats Beat: Colleyville chef is a Sage, and now so is his restaurant

The former TriBeCa Bistro becomes Chef Sage, and a new Matt’s Tex-Mex across Texas 26 should be opening soon.

Colleyville is not exactly TriBeCa.

So the overly ambitious bistro by the same name has switched to a new casual bar and grill, Chef Sage.

Chef Sage Sakiri has toned down his menu for daily diners, hoping to draw more newcomers to the second-floor landmark in the Village at Colleyville

Instead of tofu with leeks or duck confit sliders, Chef Sage serves pastas, sea bass, steaks and Kobe and Wagyu burgers.

“We tried to do global cuisine and bring interesting dishes from outside the area, but it just wasn’t the right time,” said Sakiri, former chef at Cafe Panache and Red Sage Bistro.

The Easter lunch menu brought back American and Southern flavors, including a pineapple-molasses ham with a clove glaze.

“We’ll have steaks, fish, flatbreads, Texas melons and vegetables,” he said.

The personality change extends to weekend brunch, which includes chicken and waffles, and chicken-fried steak in chorizo gravy.

“We are bringing back the simplicity,” he said.

“Whether it’s an Italian dish, French or comfort food, it’ll have a twist.”

The interior also gets a makeover with warmer hardwood floors and new furnishings.

The balcony location overlooking the ostentatiously faux French village has been handed off among several chefs, but might be best remembered as the former home of now- Bird Café chef David McMillan.

Chef Sage is open for lunch and dinner daily; 62 Main St., Colleyville, 817-788-3998,

•  Blue Mesa Grill’s summer specials start May 1 with a surprise: a Gulf seafood festival.

Usually known as the strictly Southwestern home of margaritas, posole and adobe pie, Blue Mesa will expand its little-noticed seafood menu and even serve a special midweek seafood buffet dinner May 14.

Former York Street chef Sharon Hage consulted on a special menu for May and June, featuring Gulf redfish with green-tomato pico de gallo ($19), cornmeal-crusted fried oyster tacos with jicama-poblano slaw ($11.50) and a taco-crawfish adobe pie combo ($11.50).

For a Texas dessert, there’s blackberry-blueberry cornmeal cobbler with Plano favorite Henry’s super-premium ice cream ($6).

Blue Mesa has five regional locations, including Lincoln Square in Arlington and University Park Village in Fort Worth;

• It’s no longer such a secret, but the owner of Dallas favorite Little Katana will open a stylish Korean counter-service restaurant in Sundance Square.

Odes Kim and the designer of Dallas hotspots FT33 and Tei An, Hatsumi Kuzuu, are teaming up for Hoya Korean Kitchen.

Kuzuu’s best-known Fort Worth design was Brownstone. Hoya replaces a former Quiznos at 355 W. Third St., on the corner at Taylor Street.

• Been watching for an opening date for Matt’s Tex-Mex in Colleyville, from the Martinez family of Austin’s Matt’s El Rancho. We finally have one: May 5.

New special at all Matt’s restaurants: Lunch specials are good all day for seniors. 4843 Colleyville Blvd.;

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