Need an excuse to visit Wild, the comfort food with a healthy twist restaurant in The Ogden? Chef Natalie Young of Eat fame just revamped the menu there with new dishes. Plus, a new parking lot across the street on Ogden Avenue makes it easier to dine there.
Look for new lunch and dinner dishes such as ahi tuna and shrimp poke made with cucumber, ginger, cilantro, onions, avocado with a sweet chili vinaigrette and served with taro chips or the pulled chicken nachos.
On the entree side of the menu, find Emily's zucchini pasta made with 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. Also new, sandwiches such as the ahi tuna burger and a double decker chicken salad club.
Remaining, the flatbreads such as the "Wild White" with mozzarella, truffle ricotta, cracked black pepper and arugula and gluten-free cupcakes created by pastry chef Tatiana Lewis, who creates three cupcake flavors daily, including vegan chocolate with mocha frosting, vegan lemon with blueberry compote and carrot cake with orange butter cream frosting.
The menu remains completely gluten free, and offers vegan options as well as hormone and antibiotic free meats and local and organic produce.
Also, joining the team at Wild, sous chef Judy Dezarn-Mack, previously a sous chef at Red Rock Resort.
· All Coverage of Wild [~ELV~]