Last July, Wild Sage Kitchen & Cocktails opened its doors on the southside of Rapid City, welcoming patrons to an elevated comfort food experience.
Nate Stiefvater of WR Hospitality says Wild Sage is “the next page” of the restaurant group.
“It’s our new flagship concept that is a melding of our 2210 Kitchen Cocktails in Sioux Falls, Sage Creek Grille in Custer, and several of our combined eateries,” said Stiefvater.
The team explains the restaurant combines culinary creativity, modern style, and the “timeless charm” of the Great Plains.
“I would describe Wild Sage as upscale, modern comfort food with refreshing craft cocktails in a relaxed environment,” said Stiefvater.
Open 3-10 p.m. daily, some of the most popular dishes include Bang Bang Noodles with carrot, red onion, bell pepper, mushroom, snap pea, bean sprout, Thai peanut sauce, and rice noodle, and the Elk-Stuffed Mushrooms with Elk sausage, herb boursin, horseradish, gorgonzola, parmesan, bourbon-pepper demi, and fried sage.
“As we focus on every bite of our menu, we also focus on every sip with our cocktails,” said Stiefvater. “We’re known for our Old Fashioneds, Sage Lemon Drop, and Margarita.”
General manager Benji Wolf says the Sage Moscow Mule is also a favorite with Wild Sage’s house-made sage demerara syrup.
“We’re fast approaching our two month anniversary, and it’s been a very exciting experience.”
-BENJI WOLF
“I, myself, am a big fan of our Blueberry Mule and the classic Dirty Martini with our house-stuffed blue cheese olives,” said Wolf.
Wild Sage is also known for their pizzas, which are hand-stretched and “blistered” in a stone oven.
Options include the Pear & Prosciutto with herb boursin cream, spiced-poached pear, shaved prosciutto, fontina, chèvre, baby arugula, and balsamic reduction, and the Forager with sage aioli, roasted brussels sprout, smoked mushroom, grilled zucchini, tomato confit, mozzarella, chèvre, and basil.
“My go-to is the Forager, and I add chicken to it,” said Wolf.
LIBATIONS AT WILD SAGE
CLASSICS
Sling
Bombay Dry or Tito’s, Limoncello, lemon, sage demerara, angostura bitters, and soda.
MARTINIS
Mocha
Vanilla vodka, Luxardo Espresso, Bailey’s Chocolate.
MULES
Corn Palace
Mellow Corn Kentucky Straight, huckleberry, lime, and ginger beer.
“I’m ecstatic by the thought of becoming one of the premier food/cocktail destinations of the Black Hills.”
-Benji Wolf
Wild Sage prides itself in being a stop for a laidback bite or a sit-down celebratory dinner.
For a casual dish, guests can grab a sandwich like the SoDak Dip with peppered pastrami brisket, bell pepper, caramelized onion, pepper jack, baguette, and madeira au jus.
Items like the Pork Filet Mignon are one of many signature options, which includes a nine ounce bacon-wrapped pork loin chop, coffeechipotle rub, skillet potato, brown ale-mustard cream, and onion frites.
The culinary team’s attention to detail continues with the desserts.
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SHAREABLES
Brussels Dip
Brussels sprout, artichoke heart, roasted garlic, cream cheese, white cheddar, fontina, tomato relish, house cracker, and a baguette.
Lettuce Wraps
Shaved chicken, minced mushroom and bean sprout, romaine heart, rice noodle, pickled carrot, and scallion.
THE GARDEN & THE WELL
Muffin Man
Mixed green, strawberry, red onion, shaved prosciutto, chèvre, candied almond, blueberry muffin crouton, and citrus-poppyseed vinaigrette.
Sage Chicken & Wild Rice
Roasted chicken, celery, onion, mushroom, sage, wild rice mélange, chicken stock, and cream.
PIZZAS
Guido
Red sauce, pepperoni, Italian sausage, roasted bell pepper, mozzarella, and parmesan.
Sonoma
Olive oil, bacon-onion jam, roasted grape, mozzarella, gorgonzola, baby savoy-spinach, and balsamic reduction.
NOODS
Elk Bolognese
House secret bolognese sauce, fettuccine noodle, parmesan, and basil.
Return of the Mac
Garlic, shallot, fresh herb, white wine cream, fontina, gorgonzola, parmesan, cavatappi noodle, and toasted breadcrumbs. Add chicken or shrimp.
SANDWICHES
Sage Chicken
Grilled chicken breast, bacon, fontina, gorgonzola, parmesan, baby arugula, sage aioli, blackberry compote, and parmesan crusted sourdough.
SoDak Dip
Peppered pastrami brisket, bell pepper, caramelized onion, pepper jack, baguette, and madeira au jus.
THE GRINDER
Sweet Swine
Shaved prosciutto, bacon-onion jam, smoked cheddar, baby arugula, sage aioli, and a pub bun.
Wild Bison
Six oz. Dakota pure bison, white cheddar, baby arugula, red onion, sage aioli, blackberry compote, and a pub bun.
SIGNATURES
Acadian Steak Frites
Twelve oz. ny strip steak, blackened rub, caramelized pearl onion and mushroom, cajun fries, bourbon-pepper demi, and horseradish cream.
Moroccan Beef Bowl
Braised beef, snap peas, red onion, zucchini, mushroom, tomato, scallion, basmati rice, and natural jus.
The Graceland Cake is an homage to Elvis Presley with a chocolate and banana cake served with peanut butter mousse and blackberry compote. Horatio’s Homemade Ice Cream out of Custer is used for the Spiced Dumpling, using its Sage Salted Pecan flavor with Granny Smith apples and spiced-poached pears wrapped in a sweet pastry.
As a new dining option, Stiefvater says the feedback has been promising.
“It’s been mostly positive, and guests have been impressed with the overall opening and how smooth it has been,” he said.
Wild Sage is currently open for dinner, but the team says they hope to be staffed soon to offer lunch as well. They also are launching a seasonal cocktail menu this month.
Stiefvater describes the restaurant in three words: fresh, friendly, and flavorful.
“At our core, we want every guest to leave with an experience that was beyond their expectations,” continued Wolf, “whether it be from the taste of the food and/or cocktails or the hospitality from their server.”
For more information, visit THEWILDSAGE.COM+
