Wild Sage American Bistro - Spokane Restaurant

Wild Sage American Bistro - Spokane Restaurant Wild Sage Bistro is Downtown Spokane's Premier Restaurant and Happy Hour. http://www.wildsagebistro.com/

We are the premier downtown bistro for casual and romantic dinners, or drinks, desserts and small plates after a show or event. Our award-winning concept features fresh, locally grown and purchased ingredients whenever possible to create our frequently updated menu. Visit us for: Seasonal Menu from Local Ingredients Specialty Cocktails and Wine List Great Happy Hour Specials Delicious Gluten Free Options Friendly, Knowledgeable Service We are located within Spokane's downtown retail core, office buildings and the city's flourishing arts and entertainment venues including the Fox and Bing Crosby Theatres. We invite you to join our dining club and take advantage of specials offered exclusively to our members. Call 509-456-7575 for a reservation or stop by after a show!

Payment Options:   Amex Discover Mastercard Visa

Price Range: $$

General Manager: Managing Partners: Tom Sciortino and David Wells

Culinary Team: Executive Chef: Charles Connor Sous Chef: Elijah Crume

Attire: Casual

The best apps can’t be downloaded. Stop in and try our Polenta Fries.
06/04/2019

The best apps can’t be downloaded. Stop in and try our Polenta Fries.

We're all about making your life easier! Join our e-club so you can stay in the loop. Join Here: bit.ly/WildSageEclub
06/03/2019

We're all about making your life easier! Join our e-club so you can stay in the loop. Join Here: bit.ly/WildSageEclub

Your Friday will be infinitely better when Wild Sage is a part of it.
05/31/2019

Your Friday will be infinitely better when Wild Sage is a part of it.

Tonight: Chef’s Featured Entree • Copper River Sockeye Salmon & Morels • Crisp seared, with an ancient grains pila...
05/30/2019

Tonight: Chef’s Featured Entree

• Copper River Sockeye Salmon & Morels •

Crisp seared, with an ancient grains pilaf, seasonal vegetables, heirloom radishes, fried local morel mushrooms, black garlic soubise sauce, white balsamic reduction and finished with a fresh herb pesto.

#wildsagebistro #copperriversalmon

• Local Morel Crostini • Sautéed local morel mushrooms, marsala butter, double cream brie, fresh herb pesto, white ...
05/30/2019

• Local Morel Crostini •

Sautéed local morel mushrooms, marsala butter, double cream brie, fresh herb pesto, white balsamic reduction, pecorino romano, and house made baguette.

#wildsagebistro #morel

~ Yukon Taquitos ~📷: Spokaneeats #wildsagebistro #spokaneeats #welovecooksofspokane
05/23/2019

~ Yukon Taquitos ~

📷: Spokaneeats

#wildsagebistro #spokaneeats #welovecooksofspokane

If I had to choose my last meal... the first course would definitely be these Yukon Taquitos from @wildsagebistro. I can’t even find the words to describe how amazing they are! Learn more about what we loved along with some brand new Spring Menu items, on our site!

• Sockeye Tartare Tower • Tonight’s Featured Starter Quick cured Sockeye Salmon, cherry tomatoes, avocado, fresh h...
04/25/2019

• Sockeye Tartare Tower •

Tonight’s Featured Starter

Quick cured Sockeye Salmon, cherry tomatoes, avocado, fresh herbs, capers, Meyer lemon vinaigrette, blood orange infused oil and served with house made sourdough baguette.

#wildsagebistro #welovecooksofspokane

• Alaskan Halibut Cakes • Spring herb salad, watermelon radishes, fresh tomato relish and finished with a watercress...
04/20/2019

• Alaskan Halibut Cakes •

Spring herb salad, watermelon radishes, fresh tomato relish and finished with a watercress-dill aioli.

#wildsagebistro #welovecooksofspokane

• Steelhead Fish Cakes • Pan fried, shaved asparagus salad, watermelon radish, lemon caper aioli, and fresh dill. #w...
04/13/2019

• Steelhead Fish Cakes •

Pan fried, shaved asparagus salad, watermelon radish, lemon caper aioli, and fresh dill.

#wildsagebistro #welovecooksofspokane

• Dungeness Crab & Oregon Shrimp Gratin • Roasted poblano, artichoke, cilantro, parmesan cheese, preserved lemon and...
04/11/2019

• Dungeness Crab & Oregon Shrimp Gratin •

Roasted poblano, artichoke, cilantro, parmesan cheese, preserved lemon and grilled house made baguette.

#wildsagebistro #welovecooksofspokane

• Spring Harvest Salad • Spring greens, shaved heirloom watermelon radishes, cherry tomatoes, sugar snap peas, feta ...
04/02/2019

• Spring Harvest Salad •

Spring greens, shaved heirloom watermelon radishes, cherry tomatoes, sugar snap peas, feta cheese, toasted pine nuts, and a Meyer lemon vinaigrette.

#wildsagebistro #welovecooksofspokane

• Spring Menu 2019 • #wildsagebistro #spokane #springmenu
04/02/2019

• Spring Menu 2019 •

#wildsagebistro #spokane #springmenu

• Kurobuta Pork “New York” • Grilled, 8oz center cut strip loin from Snake River Farms, apple-brandy brined, but...
03/11/2019

• Kurobuta Pork “New York” •

Grilled, 8oz center cut strip loin from Snake River Farms, apple-brandy brined, buttermilk potato cakes, grilled asparagus, blanched rainbow carrots, red wine gastrique and topped with a Gorgonzola-herb tallow.

#wildsagebistro #snakeriverfarms
#chefsfeaturedselection

• Hawaiian Bigeye Poke • Diced Hawaiian ahi, tossed with a wasabi-ponzu dressing, seasoned wakame, pickled cucumbers...
03/06/2019

• Hawaiian Bigeye Poke •

Diced Hawaiian ahi, tossed with a wasabi-ponzu dressing, seasoned wakame, pickled cucumbers and red onions, and crisp wonton cups.

Chef notes: Wakame is an edible seaweed

#wildsagebistro

Big thank you to everyone who joined us for Inlander Restaurant Week 2019!! https://www.inlander.com/spokane/out-for-inl...
03/05/2019
Out for Inlander Restaurant Week 2019: Three Peaks, Wild Sage and Honey

Big thank you to everyone who joined us for Inlander Restaurant Week 2019!!

https://www.inlander.com/spokane/out-for-inlander-restaurant-week-2019-three-peaks-wild-sage-and-honey/Content?oid=16663476&fbclid=IwAR2sd_yPYcsmPTGrDY17kMIqSqtbELuFBAtON89bXMt1l89lprX1CMPasX4

Inlander Restaurant Week is about halfway over, but there's still time to catch some of the delicious meals being served by more than 100 restaurants throughout...

• 2019 Restaurant Week Menu • Call and make a reservation!  (509) 456-7575#wildsagebistro #inlanderrestaurantweek #t...
02/26/2019

• 2019 Restaurant Week Menu •

Call and make a reservation!

(509) 456-7575

#wildsagebistro #inlanderrestaurantweek
#theinlander #inlanderrw #irwravereviews

• Inlander Restaurant Week • Thanks Spokane Culinary Arts Guild !!
02/23/2019

• Inlander Restaurant Week •

Thanks Spokane Culinary Arts Guild !!

This Steelhead from Wild Sage American Bistro - Spokane Restaurant captured by Amen Photography shows off what Inlander Restaurant Week does best - Northwest cuisine. It is done beautifully, simply and beyond delicious. 😍

• Chocolate Raspberry Torte • Rich chocolate, raspberry cream, chocolate ganache icing, glazed fresh raspberries, ho...
02/15/2019

• Chocolate Raspberry Torte •

Rich chocolate, raspberry cream, chocolate ganache icing, glazed fresh raspberries, homemade fudge and chocolate crumbles.

#wildsagebistro #welovecooksofspokane

• Valentines Day Menu • Available Friday and Saturday too! #wildsagebistro #valentinesdaymenu
02/15/2019

• Valentines Day Menu •

Available Friday and Saturday too!

#wildsagebistro #valentinesdaymenu

• Washington Apple Tartlets • Warm Washington Apple Tartlet, pecan streusel, pink lady apples, house made caramel, c...
02/06/2019

• Washington Apple Tartlets •

Warm Washington Apple Tartlet, pecan streusel, pink lady apples, house made caramel, cinnamon laced whipped cream, and meringue spiced pecans.

#wildsagebistro #washingtonapples #welovecooksofspokane

• Hawaiian Bigeye Tuna • Sashimi grade, sesame seed crusted and flash seared, ginger-coconut jasmine rice, blanched ...
02/01/2019

• Hawaiian Bigeye Tuna •

Sashimi grade, sesame seed crusted and flash seared, ginger-coconut jasmine rice, blanched vegetables, crispy shiitake & fresh English peas, and an avocado-wasabi beurre blanc. Honolulu Fish Co.

#wildsagebistro #welovecooksofspokane

• Alaskan Halibut Cheeks • Porcini mushroom dusted, ginger jasmine rice, citrus-soy beurre blanc, crispy morel and s...
01/29/2019

• Alaskan Halibut Cheeks •

Porcini mushroom dusted, ginger jasmine rice, citrus-soy beurre blanc, crispy morel and shiitake mushrooms, and fresh English peas.

* Tonight’s Chefs Featured Selection

#wildsagebistro #welovecooksofspokane

!! Please Vote Wild Sage Bistro !!The Inlander’s Best of the Inland Northwest Readers Poll is back for its 26th year. ...
01/28/2019

!! Please Vote Wild Sage Bistro !!

The Inlander’s Best of the Inland Northwest Readers Poll is back for its 26th year. Online balloting ends on WEDNESDAY, FEB. 6 at midnight

http://bestof.inlander.com

❤️ We have our SPECIAL Valentines Dinner available Feb. 14th, 15th and 16th ❤️Call for a reservation: (509) 456-...
01/25/2019

❤️ We have our SPECIAL Valentines Dinner available Feb. 14th, 15th and 16th ❤️

Call for a reservation:

(509) 456-7575

• Idaho Rainbow Trout • Pan fried crisp, rosemary-parmesan polenta, blanched seasonal vegetables, rustic arrabiata s...
01/22/2019

• Idaho Rainbow Trout •

Pan fried crisp, rosemary-parmesan polenta, blanched seasonal vegetables, rustic arrabiata sauce, and finished with an anchovy-caper butter.

#wildsagebistro #welovecooksofspokane

• Sweet Basil Arancini • Fontina stuffed risotto, rustic arrabiata sauce, pecorino romano and basil chiffonade. #wil...
01/10/2019

• Sweet Basil Arancini •

Fontina stuffed risotto, rustic arrabiata sauce, pecorino romano and basil chiffonade.

#wildsagebistro #welovecooksofspokane

• Winter Squash Salad •Roasted butternut squash, blanched spinach, sage goat cheese, meringue spiced pecans and a bl...
01/09/2019

• Winter Squash Salad •

Roasted butternut squash, blanched spinach, sage goat cheese, meringue spiced pecans and a blood orange gastrique.

#wildsagebistro #welovecooksofspokane

• Winter Menu Is Here • Come check it out! #WildSageBistro #WinterMenu2019
01/09/2019

• Winter Menu Is Here •

Come check it out!

#WildSageBistro #WinterMenu2019

Happy New Year!! We are kicking off 2019 by installing new floors.
01/03/2019

Happy New Year!! We are kicking off 2019 by installing new floors.

One of our talented prep cooks Juan, and a new entree for our Winter Menu. • Lamb Osso Buco • Slowly braised lamb sh...
12/20/2018

One of our talented prep cooks Juan, and a new entree for our Winter Menu.

• Lamb Osso Buco •

Slowly braised lamb shank, with rosemary-parmesan polenta, seasonal vegetables, fresh herb gremolata and finished with a burgundy-veal demi glacé.

#wildsagebistro #welovecooksofspokane

• Jumbo Sea Scallops • Pan seared, with rosemary-parmesan polenta, blanched local carrots, grilled Kansas City bacon...
12/17/2018

• Jumbo Sea Scallops •

Pan seared, with rosemary-parmesan polenta, blanched local carrots, grilled Kansas City bacon, arrabiata sauce, capers and finished with a 25 year old balsamic reduction.

#wildsagebistro #seascallops #chefsfeaturedselection #welovecooksofspokane

* Guild Award Nominees - The It List *Congrats to Chef Charlie and Greysen Bjork, Spokane Culinary Arts Guild Individual...
12/12/2018
Guild Award Nominees - The It List | Spokane Culinary Arts Guild - Food Events | Food Reviews | Spokane, WA

* Guild Award Nominees - The It List *

Congrats to Chef Charlie and Greysen Bjork, Spokane Culinary Arts Guild Individual Award Nominees!! We are also thrilled to be nominated in the Best Fine Dining category. #WildSageBistro #SpokaneFood

https://www.spokaneculinaryartsguild.com/news/guild-award-nominees-the-it-list

This is the only list you need to find the very best restaurants that Spokane and CDA has to offer! It's been a long, arduous year of reviewing hundreds of loca

• Rack of Lamb • Dijon-honey basted 12oz “Frenched” rack of lamb, with a pine nut herb crust, rosemary-parmesan ...
12/06/2018

• Rack of Lamb •

Dijon-honey basted 12oz “Frenched” rack of lamb, with a pine nut herb crust, rosemary-parmesan polenta, blanched local vegetables, gremolata, and finished with a rich burgundy lamb demi-glacé.

#WildSageBistro #ChefsFeaturedSelection

• Jumbo  Sea Scallops •Pan seared sea scallops, with an ancient grains pilaf, blanched local vegetables, arugula sal...
12/04/2018

• Jumbo Sea Scallops •

Pan seared sea scallops, with an ancient grains pilaf, blanched local vegetables, arugula salad, touched with a honey-star anise gastrique and finished with a burgundy poached pear beurre blanc.

#WildSageBistro #ChefsFeaturedSelection

• Kurobuta Pork Chop • 10oz bone in Kurobuta Pork Chop, with an apple brandy brined, purple potato-green apple hash,...
11/24/2018

• Kurobuta Pork Chop •

10oz bone in Kurobuta Pork Chop, with an apple brandy brined, purple potato-green apple hash, blanched local vegetables, topped with roasted garlic-rosemary butter, and finished with a grain mustard gastrique.

#wildsagebistro #ChefsFeaturedSelection

• Jumbo Sea Scallops • Pan seared, dusted with a chili-cinnamon spice, ancient grains pilaf, avocado beurre blanc sa...
11/15/2018

• Jumbo Sea Scallops •

Pan seared, dusted with a chili-cinnamon spice, ancient grains pilaf, avocado beurre blanc sauce, blood orange gastrique, topped with citrus herb salad and finished with pepitas.

#WildSageBistro #ChefsFeaturedSelection

• Lamb Osso Buco • Slowly braised lamb osso buco, with creamy rosemary polenta, blanched kale and local vegetables, ...
11/08/2018

• Lamb Osso Buco •

Slowly braised lamb osso buco, with creamy rosemary polenta, blanched kale and local vegetables, finished with an aromatic burgundy veal demi-glacé, and topped with a fresh herb gremolata. #wildsagebistro

• Purple Majesty Potatoes • These beautiful and tasty potatoes are locally grown just 12 miles south of downtown Spo...
10/30/2018

• Purple Majesty Potatoes •
These beautiful and tasty potatoes are locally grown just 12 miles south of downtown Spokane at CasaCano Farms. #wildsagebistro #casacanofarms

• Fall 🍁 Chef’s Featured Selection • Kurobuta - 10oz - Bone In - Pork Chop, with mashed potatoes, blanched loca...
10/17/2018

• Fall 🍁 Chef’s Featured Selection •

Kurobuta - 10oz - Bone In - Pork Chop, with mashed potatoes, blanched local carrots, grain mustard gastrique and a jalapeño plum salsa.

#wildsagebistro #kurobutapork #chefsfeaturedselection

~ Kale Caesar Salad ~Organic baby kale, classic caesar dressing, shaved parmesan, house made garlic butter croutons, and...
10/02/2018

~ Kale Caesar Salad ~

Organic baby kale, classic caesar dressing, shaved parmesan, house made garlic butter croutons, and grated egg yolk.

#wildsagebistro #kalecaesarsalad

• Duck Wontons • Duck leg confit and bamboo-Napa cabbage filling, with kim chi, a coconut reduction, ponzu, and spic...
09/29/2018

• Duck Wontons •

Duck leg confit and bamboo-Napa cabbage filling, with kim chi, a coconut reduction, ponzu, and spiced plum sauce.

#wildsagebistro #fallmenu2018

Address

916 W 2nd Ave
Spokane, WA
99201

Opening Hours

Monday 16:00 - 21:00
Tuesday 16:00 - 21:00
Wednesday 16:00 - 21:00
Thursday 16:00 - 21:00
Friday 16:00 - 22:00
Saturday 16:00 - 22:00
Sunday 16:00 - 21:00

Telephone

(509) 456-7575

Services

  • Catering
  • Groups
  • Reserve
  • Takeout
  • Waiter
  • Walkins

Specialties

  • Dinner
  • Drinks

Alerts

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