Tuesday, Jul 29, 2014 10:58 pm est

Wild pizzeria offers healthy, gluten-free recipes

Posted on April 17, 2013 | by Daniel Yeom

 

Wild, a West Village pizzeria that opened late last month, offers a healthy, gourmet take on pizza and salads by using local, in-season ingredients.

Owner Miki Agrawal opened the restaurant as a more upscale version of her previous pizzeria, Slice. Wild’s goal is to provide everyone with a healthy, tasty dining option, including those with dietary restrictions. Most dishes prepared at Wild are either vegetarian or vegan — most notably, they serve gluten-free pizza.

“Everything we do here is local,” said general manager Philip Brock. “We bring most of our ingredients from upstate.”

Wild celebrates nature by bringing out the flavor of the ingredients through minimal preparation. To prepare its dishes with the freshest foodstuffs on the market, the pizzeria plans on changing its menu regularly.

“We will continue with our current menu until mid-May,” Brock said. “Then we will [debut] our summer menu.”

Pizza ($14 for individual, $26 to share) at Wild is prepared with completely gluten-free, thin dough. One appetizing choice is the pear gorgonzola pizza, which marries pear purée with dates and rosemary. Brock’s personal favorite is the sweet capicola pizza, a blend of cherry peppers, marinara and fresh basil. Two varieties of tofu-made vegan cheese pizza are also available.

Wild also serves vegetable dishes. Brock recommends the warm asparagus ($8), prepared with a balsamic vinegar-infused sauce and ricotta salata cheese. The most popular vegetable dish at Wild are the brussels sprouts ($10), which are cooked four different ways — blanched, shredded, leaved and roasted — and topped with bacon crème freche.

Steinhardt freshman Matthew Schwartz was pleasantly surprised by the brussels sprouts.

“I usually associate them with a bitter taste, but this is delicious,” Schwartz said.

A selection of organic drinks accompanies the dishes, including ginger lemonade ($4), a delicious concoction of freshly squeezed lemon juice mixed with diced ginger, simple syrup and thyme.

“It is a fresh take on a classic summer drink,” said Wild server Sean Keating.

Wild also serves a wide range of locally brewed beer and wine, as well as sugar cane sodas ($4).

Next weekend, Wild will premiere a brunch menu that includes various cocktails. Although Wild only has a beer-and-wine license, the restaurant overcame the limitation by serving inventive cocktails made without hard liquor. An example is what Brock calls the “Beer-ed Mary,” Wild’s rendition of Michelada using tomato sauce and beer. Wild will also offer DIY mimosa ($35) which will include a bottle of champagne and a small portion of orange juice.

“Once the weather gets warmer, we will be able to open our windows and provide outdoor seating,” Brock said. “It’s going to be amazing.”

Wild is located at 535 Hudson St.

A version of this article appeared in the Wednesday, Apr. 17 print edition. Daniel Yeom is a contributing writer. Email him at dining@nyunews.com.

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Felipe De La Hoz

Multimedia Editor | Felipe De La Hoz is a Colombian national studying journalism at the College of Arts and Sciences. Having been born in Colombia and raised in the United States, Mexico and Brazil, Felipe is a trilingual travel aficionado and enjoys working in varied and difficult environments. Apart from his photography, Felipe enjoys investigative reporting and interviews, interviewing the likes of Colombian ex-M-19 guerrilla fighters and controversial politician Jimmy McMillan. He has covered everything from governmental conferences to full-blown riots, as well as portraiture shoots and dining photography. Having worked under Brazilian photojournalists for Reuters and AFP, Felipe hopes to one day work on demanding journalistic projects and contribute to the global news cycle.

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Ann Schmidt

News Editor | Ann is a liberal studies sophomore who lived in Florence during her freshman year. She plans on double-majoring in journalism and political science and is always busy. She is constantly making lists and she loves to laugh.

 

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Daniel Yeom

Daniel started at the Features desk of WSN last Spring, writing restaurant reviews whilst indulging on free food and consequently getting fat. Last Fall, he was the dining editor, and he this semester he is senior editor. Daniel is in Gallatin (living the dream) studying Food & Travel Narratives, incorporating aspects of Food Studies, Journalism, and Media, Culture, and Communication. He loves food more than life itself.

Hannah Luu

Deputy Multimedia Editor | Hannah Luu is a ridiculously great Deputy Multimedia Editor. She is a sophomore from Northern California. If you think Northern California means San Francisco you might need to closely examine a map. She is passionate about NPR and being half Asian.

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