After ringing in the New Year with loyal patrons, The White House, 2900 S. Kinnickinic Ave. has announced that it will be moving forward as an events only venue, hosting private parties and weddings in its three private historic dining rooms and lush Victorian gardens (May through October).
But dining will continue at the historic White House building thanks to the launch of SAGE, a restaurant concept that aims to operate with the concepts of art, color, growth and sustainability at its fore. The new eatery has announced that it will host a soft opening beginning Tuesday, Feb. 6 with a grand opening on Feb. 9.
Operated by Allison Meinhardt, the restaurant will feature a menu of artfully presented, shareable cuisine showcasing both seasonal plants and proteins. A variety of menu items will also feature herbs and produce grown on site, both indoors and outdoors.
SAGE’s cocktail program will follow suit showcasing an aesthetically pleasing collection of both cocktails and zero-proof offerings utilizing garden produce as both ingredients and inspiration. Locally brewed beer and wine will also be available.
In keeping with SAGE’s emphasis on art and aesthetic, the restaurant will also display work from local artists in The Gallery, a private dining room available for private parties and events.
SAGE is currently accepting reservations by phone at (414) 897-0495 or soon via OpenTable.
In May of 2024 Sage is also expected to launch The Green Room, an accompanying shop featuring plants, vintage items and items including jewelry, ceramics and organic beauty products from local artisans.
Once open, Sage’s operating hours will be Tuesday through Thursday from 11 a.m. to 10 p.m., Friday and Saturday from 11 a.m. to midnight and Sunday from 10 a.m. to 10 p.m. Lunch will be served beginning at 11 a.m. Tuesday through Saturday and brunch will be offered on Sundays beginning at 10 a.m.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
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