Palm Desert’s newest hot spot is Wildest Restaurant + Bar.
Michael and I attended Wildest’s grand opening about a month ago, and we revisited it along with team members Betsy and Adam this past week.
WILDEST’S DYNAMIC FOOD originates in wild-caught fish, local pasture-raised and grass-fed poultry and beef, as well as plant-based meals that promise to be flavorful options to those who choose to eat meat-free. There are zero hormones and steroids in their proteins, as the restaurant strives to be cruelty-free and supports local organic, biodynamic and sustainable farms. Provisions not made in-house will be sourced from the coolest epicureans.
We enjoyed the Crispy Cauliflower Florets with coconut milk ranch and buffalo sauce for a starter.
Betsy had the Jackfruit Chile Relleno with vegan cheese, enchilada sauce, and black beans. It had a nice kick to it, and we all agreed that we’d order that in the future.
Adam had the Pan Roasted King Salmon with shaved Brussel sprouts, wheat berries, and a walnut-garlic sauce. The fish was perfectly cooked, as were the sprouts.
I went for the Grilled Moroccan Pasturebird Chicken with two quinoa vegetable salad, rosemary, and cold-pressed apple. The chicken was super tender, and the quinoa was delish.
Michael decided to try his first Roasted Plant-Based Chicken with roasted sweet potato puree, wild mushroom sauce, Brussel sprouts, and cranberries. The veggies were great, and the “chicken” was interesting.
We all partook of libations, Old Fashioneds, and red wine. They have an extensive wine list with something for everyone.
Overall, we all really liked the space, with the open kitchen, bar, and dining areas. The food was delightful and tasty, and it’s nice to have a new place to enjoy that supports local farms. We’ll all be back soon.