By Steve Stoll
Sargasso, located just south of Morgantown’s Wharf District, was established four years ago by two local business executives, Phil Weser and Frank Alderman, who wanted to bring a unique dining experience to the area similar to what one might experience in bigger cities.
The owners hired Simon Poulin, a native of Montreal, Canada, as Sargasso’s executive chef. Poulin began his career at the age of 13 when he went to work for a butcher to learn the art of charcuterie. He received formal culinary training at the Southern Alberta Institute of Technology in Calgary and apprenticed at La Chaumiere in Calgary and Montreal hotels La Sapiniere, Le Roussillon Royal Montreal and La Vieille Forge. From there, he served as chef at Restaurant Toulouse and later at Café Laurier, both in Montreal, before relocating to the Turks and Caicos Islands in the Caribbean to become the executive chef at Sibonné Beach Hotel. Poulin brings to Sargasso extensive experience in Caribbean, French, Asian, Italian and continental fare, a passion for creating an exceptional dining experience and invaluable leadership to manage the culinary team.
With his vast knowledge of cuisines, Poulin develops a world fusion menu on a bi-monthly basis. His menus always remain current with the freshest ingredients available and he incorporates local produce whenever possible.
Sargasso’s wine list, which has received awards from Wine Spectator magazine, complements the chef’s culinary creations perfectly and provides a wide range of choices for both the aficionados and the casual wine drinkers. With more than 1,000 bottles in Sargasso’s collection, comprised of 130 different varieties from 15 countries, diners are certain to find a wine of interest.
Over the past four years, Sargasso has expanded with the addition of a dining room that offers ambiance while doubling the seating capacity of the restaurant. This addition also added a private dining room with seating available for up to 30 people. Sargasso commonly hosts private parties for birthdays, anniversaries, company functions, presentations, rehearsal dinners, showers and other special occasions.
