Wild Sage Bistro, Spokane

"Why aren't they bringing the dessert menu?" asked fellow foodie, some what puzzled as we sat back in anticipation of more delights after a really superlative meal.

Well, now, we have to go back a few days to some scheming on my part and some really great service  on the part of Wild Sage. We had always wanted to have a meal here - a place that has "a menu that allows (us) to be creative on a daily basis, and work within the limits of what is in season and available" And isn't that just the best way to eat? eat locally and have ingredients at their best?

And so it was that for fellow foodie's birthday, she made a reservation for dinner. Unbeknownst to her, I had emailed Wild Sage and they were in the know of the birthday celebrations and together planned a birthday dessert!

On the day we arrived, hungry after a day of mountain biking in Riverside State Park, WA, the Bistro was bustling with happy diners. We were shown to our seats by Heather Ann and soon we had cold water for thirsty throats and quickly chose a glass of wine each.

Their famous popovers appeared, light as a cloud, accompanied by lavender butter... mmm! A taste of summer.

light as a cloud Popovers

Mellow with a few sips of wine (we had empty tummies!) we pondered over menu choices... As a nod to healthy dining, we chose Pea Vine Salad - a refreshing combination of English peas, pea vine tendrils, arugula...  topped with a parmesan vinaigrette. Sharing it - (and Wild Sage plated it into two beautiful plates for us) so that we had tummy room for full meal deal. The pea puree was cool and fresh, contrasting well with the peppery arugula and salty parmigiano. Good start it was.

Moving on to the meat of the matter, birthday girl splurged on Filet Mignon - tender, flavourful, melt in your mouth Double "R" signature northwest beef - on a bed of startlingly purple mash and playful crispy leeks on the side. The sauce was so good, we were glad for the mash so that could eat every drop of it.

Filet Mignon

I usually choose things that I don't cook and that Dry Aged Pork Loin Chop was just called my name. It's hard to get a well cooked (not well done) pork chop that is still juicy and doesn't have the texture of cardboard. Now, this Pork Chop was something else! First of all, it was HUGE. I have never eaten such a large chop, and it was well seasoned, juicy, resting on mashed purple potatoes... and topped with crispy pork belly! Oh my!

Dry Aged Pork Loin Chop

What amazing food! And contrary to our usual practice, we didn't swop plates - it was just too good, although we did sample bites of each other's entree. Thoroughly enjoyed it.

Sitting back after the plates were cleared away, we are back to the question we started this blog with...  "Why aren't they bringing the dessert menu?" The reason was soon clear, when Heather Ann astutelydeduced which diner was the birthday girl and brought a slice of their "Soon to be Famous Coconut Cream Layer Cake" complete with candle. No singing thankfully! Big Smile from Birthday girl. That cake should really be "Famous" - light, not too sweet, a great ending to a fabulous dinner.

Soon to be Famous Coconut Cream Layer Cake

Thank you Tom (my partner is crime) and Heather Ann and Wild Sage for a truly memorable meal. We'll definitely be back.