Farm Friendly Restaurant WILD Adds New Menu Items

Chicken Club Sandwich 

Tuna & Shrimp Poke

The farm-friendly eatery and bar, WILD in downtown Las Vegas, has unveiled an all-new menu developed by Chef Natalie Young, owner and chef of the popular breakfast and lunch restaurant, Eat, located just around the corner from WILD in downtown Las Vegas.  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.”

The revamped menu, available for lunch and dinner, adds mouthwatering starters like Ahi Tuna & Shrimp Poke, made with cucumber, ginger, cilantro, onions, avocado with a sweet chili vinaigrette and served with taro chips. Other new appetizers include Pulled Chicken Nachos and WILD’s own guacamole and chips.

New 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 restaurant’s 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.

With the tagline, “great food that just so happens to be gluten free,” WILD’s new menu remains completely gluten free, yet diners can’t taste the difference. And WILD continues to offer vegan options and whenever possible, using meats and cheeses that are hormone and antibiotic free, as well as local and organic produce.

In addition to the new menu, WILD has hired new culinary and front of house team members, including Sous Chef Judy Dezarn-Mack, previously a sous chef at  Red Rock Casino Resort & Spa.

WILD is located in the heart of downtown Las Vegas on the first floor of the high-rise residential building, The Ogden, at 150 N. Las Vegas Blvd., suite 120 (restaurant entrance is on E. Ogden Avenue). And just recently, a new parking lot opened across the street from WILD on Ogden Avenue that customers can use.

WILD opens at 11 a.m. and closes at 10 p.m. Sunday through Thursday and at midnight on Friday and Saturday nights. It offers a daily happy hour from 4 to 7 p.m. with half off all drinks, including beer, wine and cocktails.

For more information visit www.wildlv.com (a new website launching soon) or follow on Facebook at www.facebook.com/WILDLVEatery  and on Twitter and Instagram @WILDLV.