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"Dining at Wildweed is a deep, regional immersion: David Jackman’s menu celebrates his farm and foraged finds—gramigna noodles with braised lamb ragù and sorghum molasses vinegar, rye milled from Kentucky grain, pastas filled with local chicken and bright herb notes—and a tasting-counter format that highlights fleeting, seasonally precious ingredients, including a pawpaw semifreddo ice cream sandwich that reads like a love letter to the Midwest." - ByThe Bon Appétit Staff