At the Wild Sage, Chef Hugo Goodwin and his team are dedicated to providing an outstanding dining experience – one that celebrates both place and palate, where French sensibility meets the rugged mountain west.
The open kitchen exudes the intimate energy of a private home’s hearth as the chefs place intricate dishes on the long stone counter in plain sight of the 48 dining room seats. Floor-to-ceiling windows frame views of East Gros Ventre Butte, while opposite, two striking glass jewel displays showcase an exceptional wine collection, towering above a glowing fireplace.
The ever-evolving menu features elegantly refined interpretations of classic flavor combinations with a regional twist, offering a unique experience that beckons you to return time and time again.
Breakfast & Brunch
Designed with a focus on quality ingredients, the breakfast menu offers thoughtfully prepared dishes to fuel your day ahead. Enjoy elevated classics, such as a breakfast frittata served hot in a cast iron featuring Morning Dew Mushrooms and locally grown seasonal vegetables, finished off with a torched glaze. The yogurt parfait, featuring skyr yogurt from Wyoming’s Shumway farms, is topped with a delicate honeycomb from Thayne, Wyoming, just an hour’s drive away. All pair perfectly with a fresh-squeezed orange or grapefruit juice, seasonal latte or spicy Bloody Mary. Wherever your adventures may take you, start your day off with breakfast at Wild Sage.
Open daily 7–11am.
Dinner
The menu, which evolves with the seasons, highlights fresh, local ingredients whenever possible. Expect modern interpretations of classic dishes with a regional twist. A hearty Provençal garlic soup is poured over bison marrow and duck fat croutons made from the restaurant’s own focaccia. Beef tartare crafted with local ranch-raised beef is tossed in aromatic Szechuan chili oil and served with a delicate tapioca cracker. A reinvented lobster thermidor with calvados sabayon and cured lardo might sit alongside a tomahawk veal chop basking atop artichoke barigoule. Flavors merge perfectly to balance the unexpected twists that make each dish unique.
Open daily 5–9pm.
Chef Hugo Goodwin
Born in Montreal, trained in France and made in New York City, Chef Hugo Goodwin unites tradition and innovation at the new Wild Sage restaurant. Drawing inspiration from the intrepid voyageurs who explored these lands centuries ago, Chef Hugo infuses a French culinary sensibility to the rugged elegance of the majestic northern Rockies. Sourcing fresh, seasonal ingredients from local, sustainable purveyors whenever possible results in an ever-evolving menu highlighting modern interpretations of classic dishes with a regional twist.
Manager
Born in Montreal, trained in France and made in New York City, Chef Hugo Goodwin unites tradition and innovation at the new Wild Sage restaurant. Drawing inspiration from the intrepid voyageurs who explored these lands centuries ago, Chef Hugo infuses a French culinary sensibility to the rugged elegance of the majestic northern Rockies. Sourcing fresh, seasonal ingredients from local, sustainable purveyors whenever possible results in an ever-evolving menu highlighting modern interpretations of classic dishes with a regional twist.
Restaurant Reviews
Wild Sage Bar
Wild Sage bar proudly serves up timeless classics, but its diverse selection invites you to explore something new. Featuring a seasonal cocktail menu that mirrors the restaurant’s creativity and craftsmanship, choose from a variety of inventive alcoholic and non-alcoholic options and be certain to find something to delight everyone’s palate. Take a seat at the elegant marble bartop and strike up a conversation with a knowledgeable bartender or cozy up in the lounge. Oversized chairs, soft boudoir lighting, and a dark wood bookshelf invite you to unwind with a good book or sip and socialize with friends, both old and new.
Open daily at 4pm.
