text: I went here for the Iberico pork and absinthe I got to mark those two things off my culinary bucket Here is how the rest of the meal wentnnI really wanted the prix fix menu but everyone at the table has to participate At each it seemed like a deal actually But the Hubs had his eye on the short ribs from the dinner menu so we just chose our own entrees nnThe waiter brought us a basket of bread with two kinds of bread in it I do not remember what the second kind was because all I heard him say was bacon bread It was amazing The bacon was so finely chopped up you could barely see it in the bread It was like bacon dust throughout the bread And it was crispy on the outside and soft inside AmazingnnTo start we got the Wagyu steak tartare which probably the best I have ever had who knows if it was really wagyu or not but it was very very good Here is were things began to get weird When it came time to place our order I ordered the Iberico pork loin but I said Iberico ham I mean loin I think they thought I said lamb loin which is also on the menu Another person in our party also ordered the Iberico pork But when the food came out they only brought one and gave me a lamb loin When I said that is not what I ordered they looked at me really funny and took it away It was kind of noisy and I guess it was technically my fault but we did not even get an apology or anything It was bizarre that something like that would happen at a restaurant like this and that they would not apologize The mix up really did not spoil our meal or experience though We laughed about it laternnThe Hubs short ribs were to die for He actually makes a very good recipe for short ribs himself and when he orders short ribs at a restaurant he always says his are better But not this time I tasted them and they were just the right ratio of fatty and meaty The lamb loin did look good and someone else at our table ordered it and said it was very good It came with morels and she ordered it mostly because of that We have them every spring in WV but none of us had ever ordered them from a restaurant nnOnce the Iberico pork did come out it was exceptional But It was not like the holy grail of pork like I thought it would be Think pasture raise pork prepared really well Is it better than regular pork loin Exponentially It was darker meat like the color of ham instead of the usual pale pink or white of pork loin There was another kind of pork on the plate with it It is not listed on the menu on their website but it was like pulled pork Except it reminded me of salt cod very salty dry and flaky It was WAY over saltedand maybe it was supposed to be but I think they could have left this off the plate It really only took away from the lovely Iberico pork loinnnSage has an absinthe menu and it is quite a presentation I would never tried it before but I have wanted to since it recently was legalized in the YOUS Since I did not know anything about the different kinds of absinthe I asked the waiter about the differences He was very knowledgeable about them There were offerings from Pennsylvania Wisconsin France Switzerland and a few others The Wisconsin one is actually owned partly by Marilyn Manson and it is called Mansonithe or something like that Very kitchy I went with the Swiss absinthe because the waiter told me it was a recipe from hello upsale The drinks run anywhere from to The absinthe is poured in a brandy glass A sugar cube is placed on a slotted absinthe spoon and lit on fire After most of the sugar melts distilled water is poured on it from this big silver dispenser that looked a little like a hookah The presentation was exquisite but the taste meh If you do not like Jagermeister you will not like absinthe But if you really just want the wow factor of the presentation and to say you tried it once and maybe won some money in Vegas that you want to blow this is the place to do it