In a surprising turn of events, Sage Regenerative Kitchen & Brewery, a Los Angeles-based eatery that began as a vegan establishment but later introduced meat into its menu, has announced its closure after 14 years. The restaurant's final day was Sunday, marking the end of an era for this Echo Park institution. Despite shifting its concept to regenerative agriculture and receiving mixed reactions from patrons, the business ultimately faced financial challenges that led to its closure. The announcement on Instagram garnered over 1,200 comments, reflecting the intense emotions surrounding the restaurant’s transformation.

Sage's Evolution and Final Days

In the heart of Echo Park, during a season marked by change, Sage Regenerative Kitchen & Brewery bid farewell to its loyal customers. Chef Mollie Engelhart and her husband Elias Sosa, both renowned chefs, poured their passion into transforming the once-vegan restaurant into one that embraced regenerative agriculture. This shift included incorporating animal products like beef, bison, cheese, and eggs into the menu, sparking controversy among supporters and critics alike. Despite their efforts to remain true to sustainable practices, protests outside the restaurant escalated, notably on Father’s Day 2024, forcing an early shutdown. Even after selling their home to revitalize the business, Engelhart and Sosa could not reverse the tide.

The restaurant's decision to introduce meat drew strong reactions, with some customers expressing deep disappointment while others praised the innovative approach. Social media buzzed with opinions, ranging from heartfelt farewells to harsh criticisms. One user commented on the excellence of the buffalo cauliflower, while another lamented the loss of their favorite dining spot. The closure marks a poignant chapter in the culinary landscape of Los Angeles.

From a journalist's perspective, Sage's journey underscores the complexities of aligning personal beliefs with business sustainability. Engelhart's bold move to pivot from a purely plant-based menu to incorporating meat highlights the challenges restaurateurs face in balancing innovation and tradition. It also raises questions about the public's readiness to embrace evolving concepts in the food industry. Ultimately, Sage's story serves as a reminder of the importance of adaptability and resilience in the ever-changing world of gastronomy.