Chef Matthew Roberts of Alder & Sage has done what chefs claim they like to do but rarely achieve: Harness a local space by keeping its essence while honing the kitchen to their own, introducing change without alienation of its key patronage, and earning the trust of both staff and guests alike with a work ethic and empathetic nature that is admirable.
He has done through his meticulous alteration of Alder & Sage’s consistently crowded, you-are-going-to-wait brunch—a bold move if there ever was one. (Yes, yes, the screamers have been heard: the Turkish eggs are back. Chef Matthew was holding them for seasonality, everyone, so calm down.)
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