11 AM-9 PM


11 AM-10 PM


5 PM - 10 PM

Sunday Brunch

10 AM-2 PM

 215 Don Knotts Blvd. 

Morgantown, WV 

T: 304-554-0100

Need the perfect gift for a friend or loved one? Stop in and pick up or order one online.

Graduation Weekend - May 13 - 15

© 2007-2018 by Sargasso.  

Sargasso proudly presents...the Chefs' Dinner Series.

Welcome to our table. 


Join Chefs Thomas Metzler and Dave Halterman as they explore culinary cultures and current food trends. Sargasso Chefs' Dinners will be held monthly; each will have a different focus. Menus may be released in advance, but will often remain unpublished. This gives our chefs an opportunity to surprise and delight diners with a culinary adventure. 


Guests are seated together at one grand table for this event. This allows our chefs to engage with the group and facilitates discussion. We encourage diners to ask questions while they taste through unique wine pairings and experience food not seen on our regular menus. 

Expect innovation, creativity, surprises and lively conversation. Also expect to spend some time hanging out with us! The Chef's Dinners are multi-coursed meals with discussion and last several hours.


We are now accepting reservations. Seating is very limited and fills quickly. Reservations are required, and cannot be made online. Please call  304.554.0100 to secure your seats.

2019 Dinner Series Calendar:

June 25: 100%Vegan with Chef Thomas Metzler- RESERVATIONS OPEN

Time: 6:30 p.m. 


Price Per Person: $75*

Seats Available: 30

A Note From Chef Metzler:
"I've wanted to do a vegan dinner for some time. I see some vegans eating a pretty one-dimensional diet, partially because there are often few choices on restaurant menus. I’m looking forward to exploring what I can create taking animal products out of the equation, and ending up with a righteous, refined meal.

Over the years we’ve become very lucky in this region to have access to high quality local produce. Some is from right out of Monongalia County, some from just across the border in Pennsylvania, and it’s going to be fun to spotlight these products as the stars of the meal. This time of year is ideal as we approach the height of the garden season.

My goal is to provide a delicious, wholesome, fine dining experience. This meal will appeal to people who choose a vegan lifestyle, and to non-vegans who want to see what can be accomplished by eliminating animal products, even if only for one night."

Reservations Required. Seats Limited. Call 304.554.0100 or reserve online.

April 26: Swine and Wine with Chef Michael Saffron- RESERVATIONS CLOSED

Time: 6:30 p.m. 


Price Per Person: $75*

Seats Available: 30

This April instead of choosing a specific region or theme we will focus our dinner on one main ingredient, pork. This Chef's dinner will focus on local hogs from Jermery Swartzfager of Foot Print Farms and Berkshire hogs. We will be incorporating pork as the star of every dish down to the dessert for this event. We hope to surprise and delight our guests with fun and unique parings.

March 21: "Spring" with Chef David Halterman - RESERVATIONS CLOSED

Time: 6:30 p.m. 

Courses: 4-5 

Price Per Person: $75*

Seats Available: 30

Locally sourced dishes with ingredients to usher in the spring season. 

January 30 @ 6:30 p.m.: Wine Dinner with Beverage Director Athena Freedlander - RESERVATIONS CLOSED

Many of you have joined us over the past few years to enjoy our Chef's Dinners, where we explore regions of the world and specific seasonal cuisine. Based on your feedback and our team's desire to tap into the incredible resources of our wine cellar, we bring you the January Wine Dinner, with a primary focus on the magic of beverage pairings.

In the world of wine, there are some duets that are known as truly classic and exceptional food and wine pairings. These pairs have become ubiquitous in the culinary world for a reason. The characteristics of certain wine combine magically with textures and flavors of certain dishes to create a heightened gastronomic experience.

For our January Wine Dinner, we are bringing these classical pairings to you with our chef's unique spin and our beverage director guiding you through the carefully chosen wines.

You can look forward to our chef’s seasonal, creative take on these culinary classics:

1st Course: Muscadet Sur Lie and Oysters on the Half Shell
2nd Course: Sauterne and Foie Gras
3rd Course: Burgundy and Duck Breast
4th Course: Bordeaux and Red Meat
5th Course: Port or Sherry and Chocolate and Bleu Cheese

*Does not include tax, alcohol or gratuity.