The Wild Sage Restaurant is located inside of the Hotel Condon. The menu features items made from scratch, a priority of chef and owner Aly Sedlock.
Aly Sedlock on opening night in the Wild Sage Restaurant. Sedlock has worked in numerous restaurants but was eager to take the leap and to open her own restaurant. The Hotel Condon was the perfect location, she says.
Customers lined up on opening night for the Wild Sage Restaurant on Friday, June 14. Located inside the Hotel Condon, the restaurant is owned by Aly Sedlock, of Mayville.
The Wild Sage is the product of many years of effort and hard work in the culinary industry for Sedlock.
Raised in Salem, Aly Sedlock says that she aspired to work in business while she was in high school and as a young adult.
But instead of looking for a degree in business administration, Sedlock instead went to culinary school. Over the years, she has worked in several restaurants and catering businesses.
Sedlock worked at the Dufur Market, then the Grass Valley Market, the Royal Stag in Fossil, and the Elks Lodge in Condon.
All the while, Sedlock dreamed of opening her own place and creating a restaurant that prioritized dishes made from scratch with quality, local ingredients.
With a grant from the Gilliam County Small Business Grant Program, administered through the Oregon Frontier Chamber of Commerce, Sedlock was able to get some support and took the leap. Aly worked with Kimbal Logan, who owns the Hotel Condon, and set her sights on starting her own business.
Sedlock named the restaurant Wild Sage, after her daughter, Sage. The name also shows how Sedlock has gained inspiration by living in the high desert.
When looking for a location to start her restaurant, Sedlock was blown away by the facilities inside of the Hotel Condon. She worked to clean the kitchen into tip-top shape, and to patch holes and paint inside the restaurant. There is still some decorating to do, but opening night was all about the cuisine.
Patrons had simple choices to make from the curated menu, including appetizers such as the delicious pea soup, and entrees of either salmon, pork or beef steak, and a chicken sandwich.
I had the pork, which was sensational – perfectly cooked, seared on the outside and juicy inside. The pork was topped with a cherry bourbon sauce and was served with sweet potato puree.
Sedlock says that she is working to source ingredients locally and to create a menu that reflects the area.
"I'm grateful for the support and am excited to see new faces in there soon," Aly says.
The Wild Sage Restaurant is open Friday and Saturday from 5 PM to 9 PM, and on Sundays from 10 AM – 2 PM.
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