Wild Sage American Bistro - Spokane Restaurant

Wild Sage American Bistro - Spokane Restaurant Wild Sage Bistro is Downtown Spokane's Premier Restaurant. http://www.wildsagebistro.com/
(302)

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

!! Exciting News 📣 !! We have lots of FUN and EXCITING news! Can’t wait to share!! Look for our posts next week! #wildsa...
06/19/2020

!! Exciting News 📣 !!

We have lots of FUN and EXCITING news! Can’t wait to share!! Look for our posts next week!

#wildsagebistro #spokanestrong #inlandstrong #wearestrongtogether #welovecooksofspokane

• Wine Bottle Rolling Pin • If you rarely take the time to bake, then a rolling pin is probably not something you have i...
06/01/2020

• Wine Bottle Rolling Pin •

If you rarely take the time to bake, then a rolling pin is probably not something you have in your kitchen.

In the event you’re missing this culinary tool, you can use an empty wine bottle in a pinch to roll out your dough. Since glass stays cold, the wine bottle keeps the dough firm and malleable, so the dough won't warm up and start sticking to surfaces.

#wildsagebistro #winebottlerollingpin

• Heat • Heat is the fourth book of the Wild Sage Bistro Bookclub. Considered a culinary classic, this book is an advent...
05/27/2020

• Heat •

Heat is the fourth book of the Wild Sage Bistro Bookclub. Considered a culinary classic, this book is an adventure in the kitchen and into Italian cuisine, by Bill Buford.

Bill Buford was a highly acclaimed writer and editor at the New Yorker when he decided to leave for a most unlikely destination: the kitchen at Babbo, the revolutionary Italian restaurant in New York.

Finally realizing a long-held desire to learn first-hand the experience of restaurant cooking, Buford soon finds himself drowning in improperly cubed carrots and scalding pasta water on his quest to learn the tricks of the trade. His love of Italian food then propels him further afield: to Italy, to discover the secrets of pasta-making and, finally, how to properly slaughter a pig. Throughout, Buford stunningly details the complex aspects of Italian cooking and its long history, creating an engrossing and visceral narrative stuffed with insight and humor. The result is a hilarious, self-deprecating, and fantasically entertaining journey into the heart of the Italian kitchen.

#wildsagebistro #heat #billbuford #wildsagebistrobookclub

• Cooking with Chef Charlie • Check out the previous two video posts for Part I & Part II of Cooking with Chef Charlie. ...
05/22/2020

• Cooking with Chef Charlie •

Check out the previous two video posts for Part I & Part II of Cooking with Chef Charlie. Watch and listen as he creates a spring inspired Surf and Turf dish.

#wildsagebistro #cookingwithchefcharlie

05/22/2020

• Cooking with Chef Charlie Part: 1 •

Chef started by smoking this New York strip loin steak and then pan seared it in on both sides. Charlie then takes us through other ingredients he’s going to use with his dish.

#wildsagebistro #chefcharlie

05/22/2020

• Cooking with Chef Charlie Part: 2 •

Garlic shrimp scampi and a New York steak... rested and sliced thin. Potatoes tossed in a blue cheese vinaigrette, with sweet onions, rosemary and a touch of salt & pepper. Sweet Arugula salad with snow peas, cherry tomatoes, radish and Gorgonzola cheese and fished with a balsamic vinaigrette.

#wildsagebistro #chefcharlie

• Vegan Spicy Cauliflower Tacos • More culinary home cooking fun with our Front Of the House staff! • In bowl: mix cauli...
05/12/2020

• Vegan Spicy Cauliflower Tacos •

More culinary home cooking fun with our Front Of the House staff!

• In bowl: mix cauliflower, lime juice, olive oil, sambal chili paste, and Franks Red Hot. I didnt go heavy on the sauce, because I didn't want it to burn while the cauliflower was baking in oven.
• Rice: I started rice while I was prepping this. I thought it might be a nice additional filling (it was and I would also add black beans)
• I let cauliflower marinate and then set oven at 450
• Prep: I used what I had in the fridge.
- Red Onion
- Avocado
- Tomato
- Lettuce & Cilantro and a little lime juice to make a "slaw"
• Bake: I put cauliflower on sheet tray lined with foil for 20min
• 1/2 way flip cauliflower
• Taco Shells: I pan friend flour shells because (they are my favorite). By the time shells are done, cauliflower will be done, rice will be done, and sides will be prepped.
• Cauliflower: ((optional)) throw back into mixing bowl add more Franks (because I like it spicy)
• Build taco and enjoy!

Prep & Cook time was less than 30min

#wildsagebistro #vegantacos #welovecooksofspokane

• Homemade Cinnamon Rolls • More fun home cooking tips from Sous Chef Elijah. He said the recipe literally came out of t...
04/29/2020

• Homemade Cinnamon Rolls •

More fun home cooking tips from Sous Chef Elijah.

He said the recipe literally came out of the Better Homes & Gardens New Cookbook and jokes “I feel everyone has this cookbook somewhere in their house.” Elijah was inspired to make this recipe because it calls for cooked potatoes to add to the dough.

#wildsagebistro #welovecooksofspokane

• Scallops •Home cooking tips with Sous Chef Elijah “With the risotto I made a shell stock with the shrimp shells that y...
04/23/2020

• Scallops •

Home cooking tips with Sous Chef Elijah

“With the risotto I made a shell stock with the shrimp shells that you peel off the shrimp, (and are often discarded) giving the risotto a deep rich flavor. With the shell stock... I slightly caramelize the shells with mirepoix or vegetable scraps, garlic, shallots and deglaze with white wine. I then add enough water to cover them and slowly simmer for about 20 -30 mins. I also put bay leaf, peppercorn and a thyme sprig in the stock. Once strained... I use it as the liquid for my seafood risotto. I then toast Arborio rice with shallots and deglaze with a little white wine... then slowly add my shell stock in small increments while constantly stirring the rice so I really develop the starches. Finish with Parmesan cheese and salt & pepper. I added asparagus, fresh cherry tomatoes and basil for a garnish to give it a lovely spring vibe. This dish gives you an opportunity to use up ingredients often tossed and also an excuse to use up and seafood in your freezer.”
- Sous Chef Elijah

#wildsagebistro #staystrongtogether #inlandstrong #welovecooksofspokane

• THANK YOU •Thank you, nurses, medical personnel, doctors, first responders  and other health care workers who are on t...
04/17/2020

• THANK YOU •

Thank you, nurses, medical personnel, doctors, first responders and other health care workers who are on the front lines of this pandemic. You are heroes daily anyway, but you deserve an EXTRA dose of appreciation durning these interesting and hard times.

We would like to give an extra big thank you to nurse Raya pictured here. If the warm smile on the left looks familiar... it’s because while attending nursing school she was also our head bartender! We are so PROUD of you Raya ❤️

This is a word from her, “We're just doing what all the nurses are doing, taking care of the patients who need us. Some of them are covid + some are covid rule outs and some are just sick or hurt with other ailments. Nurses are being inventive and creative in developing work flows to keep both patients and staff safe. Luckily people staying home is helping but we are busy”. Thank you Raya, your co-worker Erin (also pictured) and ALL other medical personnel serving our community.

#wildsagebistro #inlandstrong #spokane #spokanenurses #thankyou #togetherwecan #welovebartendersofspokane

• Waiter Rant • The third book in the Wild Sage Bookclub is by Steve Dublanica. The book spent five weeks on the New Yor...
04/13/2020

• Waiter Rant •

The third book in the Wild Sage Bookclub is by Steve Dublanica.

The book spent five weeks on the New York Times nonfiction bestseller list in 2008. Waiter Rant offers the server's unique point of view, replete with tales of customer stupidity, arrogant misbehavior, and unseen bits of human grace transpiring in the most unlikely places. Through outrageous stories, Waiter Rant reveals the secrets to getting good service and proper tipping etiquette. The book also shares his ongoing struggle, at age thirty-eight, to figure out if he can finally leave the first job at which he's really thrived.

“The other shoe finally drops. The front-of-the-house version of Kitchen Confidential; a painfully funny, excruciatingly true-life account of the waiter's life. As useful as it is entertaining”. - Anthony Bourdain

#wildsagebistro #stevedublanica #waiterrant #wildsagebookclub #culinaryarts #newyorktimesbestseller

Our FOH crew is back at it again, this time prepping their soil and starters. The team’s passion for the culinary arts a...
04/12/2020

Our FOH crew is back at it again, this time prepping their soil and starters. The team’s passion for the culinary arts and farm to table extends from work - to - their home grown vegetable gardens.

Creating family gardens with their kids encourages healthy eating, creates family bonding, promotes environment awareness and teaches responsibility.

#wildsagebistro #homegrownvegtables

• Homemade Shrub 🍹• This tasty drink was created by our wonderful lead bartender Shelby! The shrub is made of strawberry...
04/09/2020

• Homemade Shrub 🍹•

This tasty drink was created by our wonderful lead bartender Shelby! The shrub is made of strawberry, grapefruit, mint, sugar, and white wine vinegar

In terms of drinks, a shrub is a non-alcoholic “syrup” made of a combination of concentrated fruits, aromatics, sugar, and vinegar.

The word shrub is derived from the Arabic word sharab, which means “to drink.” These syrups, common in colonial America, were used to make delightful drinks. Home shrub makers would combine fruit or juice with sugar and vinegar, let that mixture steep for a week or so, then mix the resulting syrup with soda water to create a refreshingly tart beverage. Want to learn more mixologist techniques LINK HERE: https://www.thespruceeats.com/what-is-a-shrub-759919

#wildsagebistro #shrubcocktails #welovebartendersofspokane

• A Cook’s Tour • The second book in the Wild Sage Bookclub series is by Anthony Bourdain. Fans of Bourdain will find mu...
03/31/2020

• A Cook’s Tour •

The second book in the Wild Sage Bookclub series is by Anthony Bourdain. Fans of Bourdain will find much to love in revisting this classic culinary and travel memoir.

From the star of No Reservations, Anthony Bourdain's New York Times-bestselling chronicle of travelling the world in search the globe's greatest cuilnary adventures.

Inspired by the question, "What would be the perfect meal?," Bourdain sets out on a quest for his culinary holy grail, and in the process turns the notion of "perfection" inside out. From California to Cambodia, A Cooks' Tour chronicles the unpredictable adventures of America's boldest and bravest chef.

#wildsagebistro #anthonybourdain #welovecooksofspokane

• 🎉Happy 14th Anniversary🎉 •Today is our 14th Anniversary!! We would like to say THANK YOU to all our loyal patrons and ...
03/28/2020

• 🎉Happy 14th Anniversary🎉 •

Today is our 14th Anniversary!! We would like to say THANK YOU to all our loyal patrons and dedicated employees. We couldn’t have done it without your support!

We’re staying sharp and plan to reopen as soon as it’s safe to do so.

Please stay safe ~ ❤️

#wildsagebistro

• Marco Pierre White • Wild Sage Bistro “Bookclub” 📚Our crew has a passion for the culinary arts... over the next few da...
03/25/2020

• Marco Pierre White •

Wild Sage Bistro “Bookclub” 📚
Our crew has a passion for the culinary arts... over the next few days we will share some of our teams favorite culinary related books.

Without question, the original rock-star chef is Marco Pierre White. The first British chef (and the youngest chef anywhere) to win three Michelin stars - and also the only chef ever to give them all back - is a chain-smoking, pot-throwing multiply- married culinary genius whose fierce devotion to food and restaurants has been the only constant in a life of tabloid-ready turmoil. In The Devil in the Kitchen White tells the story behind his ascent from working-class roots to culinary greatness, leaving no dish unserved as he relays raucus and revealing tales featuring some of the biggest names in the food world and beyond, including: Mario Batali, Gordon Ramsay, Albert Roux, Raymond Blanc, Michael Caine, Damien Hirst, and even Prince Charles. With candid honesty and wicked humor, he gives us insight into what it takes to become a great chef, what it's like to run a 3-star kitchen, and why sometimes you really do need to throw a cheese plate at the wall.

#wildsagebistro #wildsagebistrobookclub #chefs #marcopierrewhite #culinaryarts #books #welovecooksofspokane

Looking to help? Second Harvest Inland Northwest still needs volunteers. ~ Stay Safe & Stay Healthy ~
03/21/2020

Looking to help? Second Harvest Inland Northwest still needs volunteers.

~ Stay Safe & Stay Healthy ~

Many of you have asked how you can help volunteer during this time- thank you! To protect the health of our volunteers, and staff, we have made changes to our warehouse volunteer program. We will have short session volunteer opportunities to help us repack food to distribute to people in need. This will enable us to reduce the number of volunteers at each shift, spread projects out and focus on essential projects at this time. In an effort to ensure we follow social distancing and avoid large-gatherings, we ask that only volunteers who have registered show up for a shift. We genuinely appreciate all support, however we cannot accept drop-ins.

If you would like to sign up for one of our shorter shifts, please do so here https://2-harvest.org/volunteer/. And thank you for your support!

In light of the sudden and recent mandated closure, we have decided to temporarily close our doors and ride this out. In...
03/17/2020

In light of the sudden and recent mandated closure, we have decided to temporarily close our doors and ride this out. In addition to the health of our staff, our concern is their financial and emotional well-being. We will bring all of our staff back as soon as it’s safe to do so.

There are several new businesses in our community that have announced that they will remain open for take-out dining and we urge you to support them. Your support, could be the difference of them surviving this or not. After much discussion, we have decided not to pursue to-go/curbside dining at this time. We will be fine, and reopen as soon as possible. If you are looking for ways to support small businesses in Spokane, we suggest you consider purchasing gift cards.

Mostly please stay safe be kind to one another. Be calm and wash your hands ;-)

03/14/2020

This month we are beginning our 15th year and in light of the current global condition we will continue to keep our doors open and the lights on. The health, safety and well-being of our guests and our crew is our greatest importance, and we are following the guidelines and safety regulations of the local and state health departments, The Centers for Disease Control, and World Health Organization.

We want to be a beacon of light in our community by continuing to bring great dining experiences and maintaining a level of normalcy during these uncertain times.

In addition to our already high standards of sanitization, we would like to assure you we have taken extra measures, like adding multiple touchless hand sanitizer dispensers throughout the restaurant, we are sanitizing our front door and other commonly touched surfaces every few minutes, and we are requiring all of our venders to sanitize before entering the building.

For those of you who don’t feel comfortable dining out we respect your decision and have created a discounted family style and a la carte to-go menu… MORE DETAILS COMING SOON!!

All of us at Wild Sage thank you for your continued support of small local businesses within our community.

• Chef Charlie and Pastry Chef Colton visited  KREM 2 News this morning • Eat. Drink. Repeat. Inlander Restaurant Week #...
02/26/2020

• Chef Charlie and Pastry Chef Colton visited KREM 2 News this morning •

Eat. Drink. Repeat. Inlander Restaurant Week

#wildsagebistro #welovecooksofspokane

Here is our 2020 Inlander Restaurant Week Menu presented by: The Inlander & STCUhttp://inlanderrestaurantweek.com/projec...
02/11/2020
Wild Sage American Bistro | Inlander Restaurant Week

Here is our 2020 Inlander Restaurant Week Menu

presented by: The Inlander & STCU

http://inlanderrestaurantweek.com/project/wildsage/

$33 per person Reservations Recommended Wild Sage Bistro Regionally sourced Northwest cuisine CUISINE: Northwest Cuisine (509) 456-7575916 W. Second Ave. Spokane HOURS OFFERING IRW MENUMenu served Monday-Sunday, 4 pm-until closing First Course Sweet Basil Arancini Fontina stuffed risotto, rustic arr...

Inlander Restaurant Week 2020 Come join us!!  • February 20th - 29th • Call for reservations: (509) 456-7575#welovecooks...
02/10/2020

Inlander Restaurant Week 2020

Come join us!! • February 20th - 29th •

Call for reservations: (509) 456-7575

#welovecooksofspokane
#wildsagebistro #inlanderrw #inlanderrestaurantweek #2020

Check out STCU's AWESOME giveaway!!  ** COMMENT to WIN **
02/10/2020

Check out STCU's AWESOME giveaway!!

** COMMENT to WIN **

CONTEST CLOSED!
Be sure to check out Inlander Restaurant Week February 20-29.

COMMENT to WIN!

Want to enjoy a decadent meal sourced from right here in the Northwest? We're giving away dinner for two Wild Sage American Bistro - Spokane Restaurant during Inlander Restaurant Week!

Drop your favorite food GIF in the comments below to enter.

Rules: http://bit.ly/37MPdkv

Hot off the press! Here is our SPECIAL Valentine’s Dinner Menu for Feb. 14th, 15th and 16th ❣️** This is in addition to ...
01/28/2020

Hot off the press!

Here is our SPECIAL Valentine’s Dinner Menu for Feb. 14th, 15th and 16th ❣️

** This is in addition to our regular menu **

#wildsagebistro #welovecooksofspokane

• Chef Charlie gearing up for Restaurant Week  Spokane 2020 • Featured here is our Duck Leg Confit. Join us February 20t...
01/20/2020

• Chef Charlie gearing up for Restaurant Week Spokane 2020 •

Featured here is our Duck Leg Confit.

Join us February 20th-29th, for The Inlander Restaurant Week.

#wildsagebistro #irwravereviews

❤️ We have our SPECIAL Valentine’s Dinner available Feb. 14th, 15th and 16th ❤️Call for a reservation: (509) 456-7575
01/15/2020

❤️ We have our SPECIAL Valentine’s Dinner available Feb. 14th, 15th and 16th ❤️

Call for a reservation: (509) 456-7575

• Prepping Parmesan Polenta “Fries” • #wildsagebistro #welovecooksofspokane
01/05/2020

• Prepping Parmesan Polenta “Fries” •

#wildsagebistro #welovecooksofspokane

• Last-Minute Holiday Gift Idea • No need to scramble or hunt for last-minute gifts. A Wild Sage Bistro gift card is the...
12/23/2019

• Last-Minute Holiday Gift Idea •

No need to scramble or hunt for last-minute gifts. A Wild Sage Bistro gift card is the perfect gift 🎁‼️

#wildsagebistro #lastminutegifts

• Confit Leg of Duck • Slow cooked in duck fat, with crisp confit yukon potatoes, blanched rainbow carrots, almond-orang...
12/16/2019

• Confit Leg of Duck •

Slow cooked in duck fat, with crisp confit yukon potatoes, blanched rainbow carrots, almond-orange-pomegranate micro herb salad, fresh chevre and a spiced blood orange demi.

#wildsagebistro

• Spiced Apple Bundt Cake • Savory spiced apple bundt cake, pecans, candied ginger, apple icing, spun sugar and ginger-b...
12/02/2019

• Spiced Apple Bundt Cake •

Savory spiced apple bundt cake, pecans, candied ginger, apple icing, spun sugar and ginger-black pepper ice cream.

*Chef Charlie in the background is excited about this Featured Dessert 😛

#wildsagebistro #welovecooksofspokane

• Sweet Basil Arancini • Fontina stuffed risotto, rustic arrabiata sauce, pecorino romano, and basil chiffonade. #wildsa...
11/22/2019

• Sweet Basil Arancini •

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

#wildsagebistro

11/22/2019

“Kitchen Talk” with Chef Charlie
(sound on 🔊)

• Sweet Basil Arancini •

#wildsagebistro #kitchentalk #cookingwithchefcharlie

• Flank Steak • Guajillo marinated America wagyu beef from Snake River Farms, grilled medium rare, with yukon gold mashe...
11/09/2019

• Flank Steak •

Guajillo marinated America wagyu beef from Snake River Farms, grilled medium rare, with yukon gold mashed potatoes, seasonal vegetables, mango salsa, chipotle vinaigrette and finished with a touch of cotija.

#wildsagebistro

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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Comments

I am glad you have made it to this point, given the challenges of Covid 19. Will you be requiring your customers where masks? While I realize customers would need to lower their masks to drink, or take a bite of food, 90%+ of the time they are at your establishment, they are doing neither and simply enjoying the atmosphere and talking. As one of many who is at high risk of Covid 19, this is a concern of mine, as it should be for any person who might also carry the virus to another. Even if a person feels they are not at risk of contracting Covid 19, or are willing to take the risk for themselves, they should care about others. All of us know someone who is at high risk, and masks are not to protect us, but the ones we love, and even strangers. Masks are not meant to protect us as individuals, but everyone else in society we would interact with. During this time of challenge, the Parable of the Good Samaritan comes to mind, and I ask myself, "What would Jesus Do?" Please require your customers to wear a mask, or ask them to leave, just as you would if they refused to where clothes in, or refused to not smoke in your business . This virus kills much more effectively than second hand smoke.
Smoke and Mirrors has been one of my go to summer cocktails since we visited the Wild Sage Bistro during the summer of 2017. Glad to see it is still on the menu!!
My wife and I are craving some Wild Sage. Not sure how much longer you will be making us wait.
Ive been trying to get a hold of someone tonsee when a $200 gift card I purchased will ship but have not got a response. I also tried emailing from your website. Plz help
Are you guys planning to be open today?
This is the restaurant who kicked out delivery drivers a week ago.. My my my how things change. Hahhaha
I'm VERY very skeptical when there's is a lot of gourmet wording on a menu, usually turns out the food is average at best, Not so at Wild Sage! From the appetizer to the salad the entree to the desert, the attention to detail and presentation and flavor was OVER the TOP! Our waitress Rachel was on point the whole meal and never missed a beat. Yes, it's a little pricey, but when you deliver what you advertise it's worth every penny!! The only thing I didn't like was the CLOD sitting across from us in an old tee shirt and dirty shoes....
Congratulations, team!!!
What is the dinner menu for restaurant week?
We aren’t from Spokane but we made it to Wild Sage for an early dinner and had the most excellent dinner for the first time in 4 years! Sean was the perfect waiter, and really made it extra special for us to remember why we keep coming back! The food as always was to die for! Of course we ordered the taquitos and the bacon and blue salad as starters with fantastic cocktails and perfect pop overs with lavender honey butter. My husband ordered the pork tenderloin Au Poivre And I had the Filet prepared medium rare, and as expected it was perfect! Of course we finished it off with the chocolate hazelnut torte and what seemed to be salted caramel whipped cream with the caramel cream sauce on the bottom laced with chocolate and chocolate covered hazelnuts. Thank you once again for a very perfectly prepared dinner! We really wish we had a restaurant like this in the Tri-Cities who would perform such as you! Much ❤️!! Aaron and Crystal Dunnum
Exceptional service, incredible elevated and clean food, the best cocktails that I have had in a very long time. I'm a critical sommelier and I would recommend this restaurant to anyone!
Yes please!