Alder & Sage Verified listing

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.)

“I’m not trying to reinvent the wheel,” Chef Matthew said. “It’s humble food. Fresh produce. A little larder work. And some restraint.”

“Larder work” might’ve meant coating meat with fat to preserve it back in the day. But today, it is a chef’s modern pantry program. Fermenting. Pickling. Curing. Confiting. Dehydrating. Infusing oils, vinegars, syrups… Making pastes and powders to capture peak-season flavor. It’s zero-waste: stocks, garums, citrus preserves from trim… It’s shelf-stable mise that speeds service and cross-season consistency.

He has done this through carefully crafted special dinners that meld his adoration for wine, farming, and ranching while showcasing his love for the larder. This was, until now, perhaps best expressed by his wine dinner with MAHA Winery, where, instead of creating dishes and asking the sommelier to pair them, he asked the winery which wines they would like to showcase and then created dishes based on that.

Their dinner service was announced in the spring of 2026 and will take place every Friday and Saturday. When you experience the food, you’ll understand why.

Written and photos by Brian Addison.

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