"Mitchell, who made history as the first Black chef in NYC to earn a Michelin star (and a 2024 James Beard Award winner for Best Chef: New York), isn't interested in resting on accolades. His new tasting menu folds Detroit roots and French rigor into dishes that are as brainy as they are comforting. Think cornbread crowned with oscietra gold caviar, a potato-sheathed madai with crème fraîche and scallops luxuriating in consommé alongside sweet potato."
"Saga has always been about theater as much as flavor and Mitchell keeps the drama alive. The meal still ends with Moroccan tea and a maamoul cookie, a nod to Kent's own ritual and a subtle reminder that legacy lingers long after dessert. Seasonal progressions drive the experience, with the late-summer menu pivoting from delicate (shima aji with apple and horseradish) to bold (Australian lamb with cherry, eggplant and spiced jus)."
Saga reopened on the 63rd floor of 70 Pine Street with Charlie Mitchell leading a new tasting menu that honors the late founder's legacy while evolving the cuisine. Mitchell blends Detroit roots and French technique, combining comfort and cerebral elements across courses. Dishes include cornbread with oscietra gold caviar, potato-sheathed madai with crème fraîche, scallops in consommé with sweet potato, and caviar with brown butter crémaux and brioche. The meal emphasizes theater and seasonal progression, moving from delicate shima aji to bold Australian lamb. Service concludes with Moroccan tea and a maamoul cookie as a ritual nod to the restaurant's past.
Read at Time Out New York
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