t Wild Sage, Executive Chef Charlie Connor wants everyone to be able to enjoy the restaurant’s delicious dishes, and for diners to feel good about their choices from a health perspective, too. Connor is gluten-intolerant himself, so anyone with sensitivities can trust they’ll be taken care of on that front. Aside from that, the creative, diverse and always-local menu ranges from coconut curry pasta to steaks and burgers. The one item at Wild Sage that you really must try at least once is the incredibly savory and creamy Yukon gold potato taquitos.
• $4.50 draft beer, $4 red and white wine, $3 off specialty cocktails; $3 off all entrees and appetizers
Mon, Tues, Weds, Thurs, 4 pm-5 pm