WILD, 150 LAS VEGAS BLVD. SOUTH, IN THE OGDEN
Wild is from Miki Agrawal, who at 25 — and with no restaurant experience — opened the first Wild in New York City in 2005. Agrawal met Zappos magnate/downtown redevelopment czar Tony Hsieh at an entrepreneurial summit in 2011, and Hseih’s Downtown Project helped to fund the Las Vegas Wild.
The restaurant specializes in farm-to-table cuisine with an emphasis on healthful foods that are all gluten-free. Its “farm-to-table rustic” decor includes tables made by a local craftsman, and guests are invited to provide quotes for the walls. The social aspect gets a lot of attention, with servers called “facilitators” because they have printed cards to help facilitate meetings between strangers. Here’s a sample of the menu:
Starters and salads: bruschetta, $10; lentil curry, $8; wild salad, $10; kale salad, $12; Caprese, $12; quinoa, $12
Pastas: Pasta a la Cecca, $14; wild mushroom herb pasta, $14; Spaghetti Limone Parmigiano, $12; Chicken Tikka Masala Pasta, $16
Pizzas: local mozzarella, $9 for personal, $18 to share; Wild White, $12/$24; arugula and goat cheese, $13/$24; spicy prosciutto, $14/$26; roasted seasonal veggie, $14/$26; Chicken Tikka Masala, $14/$26; add-ons $2 to $7
Hours are 11 a.m. to midnight Sundays through Wednesdays, 11 a.m. to 2 a.m. Thursdays through Saturdays. Call 702-527-7717 or visit www.EatDrinkWild.com.
FROM THE INBOX
In the spirit of Capriotti’s Bobbie — aka Thanksgiving on a bun — at least two local restaurants are serving burger versions, which we’re featuring just in time for turkey day.
Holstein’s Shakes and Buns at The Cosmopolitan of Las Vegas, 3708 Las Vegas Blvd. South, is serving The Billy Burger, a turkey burger on a bun with cranberry relish, bread stuffing and giblet gravy. It’s $15.95 and available through Dec. 1.
And MTO Cafe, 500 S. Main St. in downtown Las Vegas, offers the Thanksgiving Burger, an open-faced housemade turkey burger with light and dark meat atop truffle bread pudding, with orange-cranberry sauce. It’s $14 and available all year.
— Heidi Knapp Rinella