Merriam-Webster defines sage as 1. An aromatic plant with grayish-green leaves that are used as a culinary herb or 2. A profoundly wise person, especially one who features in ancient history or legend. Either way it was intended, Wild Sage Bistro owner Tom Sciortino’s wildly successful foodie haven fits the bill. Before the food finds its way to your table, ambiance is your appetizer. Enjoy the natural light of a late summer’s night and the intimate ability to converse at your table without raising your voice. It isn’t an accident, it was designed that way. The restaurant’s new 36-set upstairs addition was designed by architects, an acoustic engineer, and Sciortino himself.

“We created this expansion because I would be out at another venue and see our customers,” says Sciortino. “They would tell me that they couldn’t get into our restaurant. By Wednesday, often we are reserved through the weekend. The expansion gives us the opportunity to take more walk-ins.”

He walked to the back of the expansion and threw upon some sliding wood shutters revealing a large flat-screen TV. “We started receiving demands from offices and pharmaceutical companies to host dinner meetings, and wine companies interested in throwing release parties.”  The entire new space can reduce into two smaller sub-sections.

If this much thought was put into the design, imagine the push behind the passion. The words “Locally Sourced” get thrown around a lot in the restaurant world. Wild Sage takes them to heart. Ordering cases of heirloom tomatoes from Deerfield Farm in Issaquah, butter lettuce from C&S Hydro Huts in Otis Orchards or their Idaho golden trout from Silver Creek, each meal is an opportunity to tell their story. That story also goes both ways: “We serve what our customers want to eat.” That is more often than not regional fresh in-season offerings. Customized dishes for those with dietary restrictions. Gluten-free, no-dairy options all on request. For their vegan customers, with a day or two notice, they can have additional protein options available.

When it all boils down, you get a lot more than a reduction. You start to understand why Wild Sage is at the top of every list for Spokane’s booming culinary scene. And why in every food conversation I hear about the Tenderloin Fondue, Yukon Taquitos or Sweet Potato Cheesecake. The items vary, but they have one lasting thing in common: they are served with love out of Wild Sage’s kitchen. wildsagebistro.com