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.