Downtown Las Vegas is constantly evolving with new bars and restaurants opening almost weekly. Keeping with that pace, the farm-friendly eatery and bar, WILD in Downtown Las Vegas, has unveiled an all-new menu developed by chef Natalie Young, a local favorite from breakfast and lunch restaurant, Eat. WILD’s new menu stays true to its original intent to offer delectable comfort food favorites with a healthy twist.
“We were honored to have Chef Natalie lend her years of restaurant and culinary experience to us as a consultant and oversee the development of a new menu that brings the restaurant to the next level,” said Elyse Martin, general manager of WILD. “She has brought our menu from good to great.”
New appetizers include pulled chicken nachos and WILD’s own guacamole and chips. Entrees include "Emily’s Zucchini Pasta" made with fresh julienned zucchini, broccoli, mushrooms, marinara, basil, garlic, and parmesan cheese, and a half free-range oven roasted chicken served with fingerling potatoes and roasted seasonal vegetables. Tasty sandwiches also join the menu, including an ahi tuna burger and a double-decker chicken salad club.
The menu retains some of the signature items, like a selection of its oven flatbreads, including the wild white with mozzarella, truffle ricotta, cracked black pepper, and arugula, as well as WILD’s popular gluten free cupcakes created by pastry chef Tatiana Lewis. To end a meal on a sweet note, WILD offers three cupcake flavors daily, including vegan chocolate with mocha frosting, vegan lemon with blueberry compote, and carrot cake with orange butter cream frosting.
In addition to the new menu, WILD has hired new culinary and front-of-the-house team members, including sous chef Judy Dezarn-Mack, previously of Red Rock Casino Resort.
"Great food that just so happens to be gluten free," is their mantra and they live it. WILD’s new menu remains completely gluten free and continues to offer vegan options, and whenever possible, uses meats and cheeses that are hormone and antibiotic free, as well as local and organic produce.