WILD In Downtown Las Vegas introduces new menu developed by Chef Natalie Young of Eat.
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, owner and chef of locals popular 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.
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| Chicken Salad Club. |
The menu retained 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.
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| Tuna Shrimp Poke |
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.
“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, using meats and cheeses that are hormone and antibiotic
free, as well as local and organic produce.
This vibrant area is alive with locals and visitors alike,
exploring the plethora of options awaiting them all day and into the
night.
