When customers venture to Sage Karma Kitchen in Downtown Willoughby, not only will they find sage, incense or palo santo burning at the door, but an atmosphere with positive, upbeat energy as well as the 12 laws of karma on the wall.
Since opening July 2 at 4051 Erie St., customers who are meat eaters, vegans, gluten free and vegetarians have been “raving about the food,” said Teanna Vitantonio, owner and managing partner of Sage alongside her husband, Dan, her oldest brother, Jim Tekavec, Bob Roberts and John Frech.
“The more exposure we get, the more people are realizing there are options for everyone,” Vitantonio said. “If your significant other is not gluten free or vegan, they can still come here and eat. My husband eats meat, but I’m vegan, so it’s hard for us to find a place to eat, especially since he’s gluten free. I think it speaks to everyone who wants to eat on a healthier platform.”
Due to Vitantonio and her husband having dietary restrictions, they noticed a need to bring a place like Sage not just to Downtown Willoughby, but to the east side of Cleveland. For Vitantonio, who grew up in Willoughby and went to school in the city, coming to Sage is like coming home.
“A lot of the things, if you didn’t know it, you wouldn’t know they were vegan,” she said. “We also have organic chicken, grass-fed meats and seafood. The basis of things are healthier. More and more people have dietary restrictions and it’s hard for people to go out to eat — like me. It’s crazy because I do have another restaurant and that’s been open for seven years in March, and there are limited things I can try there because of my dietary restrictions.”
Dishes at Sage are thought out from multiple levels to adhere to dietary restrictions people may have.
“We’re aware of cross contamination and situations where meat can’t be next to tofu,” Vitantonio said. “There’s nothing cooked with meat or dairy products in our deep fryers. I’ve been to places where they say it’s vegan and it’s definitely not. Maybe they don’t have an understanding, there are issues or cross contamination. I thin knowing all of those things and doing the research, and checking off the boxes, we are safe for people.”
The menu items at Sage have a distinct flavor profile where customers are able to taste the fresh ingredients, Vitantonio said. Syrups for cocktails are also produced in the kitchen.
“We try to do organic, biodynamic wines and cocktails, so it’s not a sugar-based drink. You can break it down on your palate,” Vitantonio said. “People are receptive to having organic items and we’re a scratch kitchen. Everything is made in house. You can’t go wrong.”
Chad Scott, executive chef at Sage, says it’s been a new, exciting experience for him. Since he was 12, Scott has been doing something in a kitchen and he hasn’t stopped.
“I did the Cordon Bleu program in Pittsburgh, worked out of state for a while and slowly moved my way back to Ohio,” he said. “I’ve been hanging out since.”
“We work well together, we can communicate and think about what’s going to be forthcoming,” Vitantonio said. “We base (the menu) off of what’s in season and seasonal flavors. It’ll definitely change for late fall and early winter.”
In addition to having healthy, enjoyable food, Sage Karma Kitchen’s design conveys positive energy, including a wall containing the 12 basic laws of karma, creating an atmosphere the owners are striving for.
“There’s a reason behind it. I think a lot of people when they come into this room, if they take the time to read it, it puts things into perspective,” Vitantonio said. “If someone is having a bad day, I’ll be like, ‘go in the karma room and read the wall.'”
The 12 laws of karma are: cause and effect, creation, humility, growth, responsibility, connection, focus, giving and hospitality, here and now, change, patience and reward, and significance and inspiration. A brief description is also provided for customers to read when they come into the room.
“There are different things that pertain to these laws, karma and energy,” Vitantonio. “That all speaks to me and my husband, and was the thought process (behind the restaurant concept) — having things that will be healthy for your life. That really makes a difference if you come in and you’re in a bad mood. You get a different feel when you’re in here.”
Vitantonio hopes to franchise Sage and to continue to bring healthy, vegan options to customers.
“I want Sage to take on the world. The gatherings last longer here and I think it’s because the menu speaks to many,” Vitantonio said. “It’s different than just grabbing something to eat.”
