Dining Pick of the Week: WILD


150 Las Vegas Blvd. North at East Ogden Avenue, 702-527-7717

The wild thing about WILD is that the menu is completely gluten-free; also, many of its menu items are vegan, including desserts. Featured lunch items are Wild arugula salad, tomato soup and grilled cheese, egg salad sandwich made with free range eggs, organic celery and Dijon mustard, and grilled chicken sandwich using antibiotic- and hormone-free chicken breast. Among the dinner items are Wild mushroom herb pasta, spaghetti limone parmigiano, Wild white pizza (mozzarella, white truffle ricotta, cracked pepper), roasted seasonal veggie pizza and chicken tikka masala pasta. Popular salads are kale with smoked tofu, quinoa, Caprese, Simple Beet with warm goat cheese, and fig. Dairy-free smoothies include Kitchen Sink (acai, bananas, peaches, strawberry, avocado), The Elvis with peanut butter, bananas and dates, and Get Wild with spinach and goji berries. The bar menu has five small plates for $5 each: roasted garlic hummus, chicken lettuce wraps and Wild nachos. Be sure to enjoy one of the desserts from pastry chef Tatiana Lewis, including cupcakes (carrot cake, chocolate) vegan maple pecan pie or canoli with pistachios and ricotta. Salads and smoothies start at $6 each. WILD is open from 11 a.m. to 10 p.m. Sunday through Thursday and 11 a.m. to midnight Friday and Saturday.


Comment section guidelines

The below comment section contains thoughts and opinions from users that in no way represent the views of the Las Vegas Review-Journal. This public platform is intended to provide a forum for users of reviewjournal.com to share ideas, express thoughtful opinions and carry the conversation beyond the article. Users must follow the guidelines under our Commenting Policy and are encouraged to use the moderation tools to help maintain civility and keep discussions on topic.

View Comments