This past Saturday, my wife Amber and I went to Wild Sage for dinner with our friends as part of Inlander Restaurant Week. It was, to say the least, an outstanding dining experience.
We each chose from the prix fixe menu and began with a flight of red wine. Among the four of us, one chose the steelhead and clam chowder, one the wild sage salad, and two of us selected the crisp bacon and blue salad. We were all very happy with our selections. They were very well presented, sized appropriately and delicious.
For the main course, two of us selected the steelhead; the other two chose the Korean-style pork shank. I am particularly fond of pork shank and found Wild Sage’s to be exceptional. The steelhead was also well prepared and served on the plank it was cooked on. The waiter, who was excellent, made a point, in a humorous way, of telling us the plank, although it looked inviting, probably would not taste very good. We sampled all three of the desserts — coconut cream cake, vanilla crème brulee and chocolate pot de crème. The coconut cream cake with its lillikoi (Hawaiian passion fruit) sauce was incredible.
I’ve had the opportunity since I was young to experience a wide variety of foods at home and in restaurants in New York and other large cities. As an adult, I have had the good fortune to travel throughout the world, particularly during my time with the U.S. State Department. Despite having a one-year-old, Amber and I have had the opportunity to eat at many of Spokane’s restaurants; we thoroughly enjoyed Wild Sage and would put it at the top end of the list.
Restaurant Week is a great idea. It’s an opportunity to show off our great and growing selection of restaurants, as well as to encourage folks to enjoy good company and outstanding meals. Wild Sage will be just one of the restaurants Amber, Ava and I visit this week.
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