Wildcraft

Chef/Owner Tin Vuong
Executive Chef Bryant Wigger

Wildcraft features Chef Tin Vuong’s take on modern Italian cuisine with a focus on Northern Italian, and in particular “la cucina Piemontese.” The design is traditional Italian tavern aesthetic -- intimate, sophisticated and fun -- with the main dining area closely connected with the kitchen and wood-burning oven. The decor expresses a mid-century modern feel, with black lacquer, smoke glass and brass fittings, evoking -- in a sense -- a Fellini movie scene. On the outdoor dining patio, wooden tables and benches and large light pendants made of rope, create an inviting ambiance for enjoying food and drinks outside, both day and night.

An array of antipasti, from fried whitebait with salsa gribiche to a tasting of salumi to marinated artichokes, offer excellent points of entry into rustic meat and seafood dishes and pastas that are handmade, shaped and rolled on premises. A selection of cheeses, including rocchetta, verde capra and super-aged parmigiano-reggiano bonati, offer the perfect beginning or end to a meal, and to pair with wine. Fans of Wildcraft’s wood-fired sourdough pizza won’t be disappointed with many favorites, such as the Bacon Fontina and the Truffle, appearing on the new menu.

Wines are hand-selected featuring interesting varietals from California with an Italian theme running through. With a full liquor license, the handcrafted cocktail program is an integral part of the dining and late night experience at Wildcraft, and features innovative libations and refreshing interpretations of classic Italian cocktails, like the Sgroppino with vodka, lemon gelato, prosecco and mint.