Wildair
New American restaurant · Lower East Side ·
Inventive small plates, natural wines, and creative desserts
.jpg "Wildair by Albert Cheung")
/cdn.vox-cdn.com/uploads/chorus_image/image/70671012/275745063_7327173440656491_7040581435185075658_n.0.jpeg "Wildair by Fabián von Hauske Valtierra")
:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/4197773/20151024-Wildair_-_peanut_chocolate_tart.0.jpg "Wildair by Nick Solares")
Inventive small plates, natural wines, and creative desserts
"Wildair is a Parisian-style wine bar with highly creative, shareable small plates and an extensive list of natural wines that will help you become a more interesting person. The casual space, filled with high tables, is ideal for a first date—and it’s relatively small, so we don’t suggest coming here with a big group. The rotating seafood-centric menu includes things like tuna confit and red snapper crudo, and it always features a Wildair classic: the hashbrown-like pommes darphin topped with Santa Barbara uni." - Team Infatuation
"Wildair is a Parisian-style wine bar with highly creative, shareable small plates and an extensive list of natural wines that will help you become a more interesting person. The casual space, filled with high tables, is ideal for a first date—and it’s relatively small, so we don’t suggest coming here with a big group. The rotating seafood-centric menu includes things like spicy grilled prawns and scallop crudo, and it always features a Wildair classic: the hashbrown-like pommes darphin topped with Santa Barbara uni." - bryan kim, neha talreja, will hartman, willa moore, molly fitzpatrick
"On the Lower East Side, Wildair has been the definition of effortless cool since 2015. It’s an easygoing place to sample extra swishy tasting pours before committing to a glass. Jazzy French funk blasts, and the tables are full of people enjoying each other’s company—as well as delicious small plates: like fried stuffed olives and a standout Atlantic bonito crudo. Their beef tartare is one of the best we’ve ever had. With ingredients that vary with the seasons, it’s a dish that inspires repeat visits." - will hartman, bryan kim, willa moore, molly fitzpatrick, sonal shah
"A hip Lower East Side restaurant that occasionally features standout, unexpected doughnut offerings as part of its playful, modern dining approach, showing that notable pastries can appear in nontraditional venues." - Regan Stephens
"Wildair is more than a wine bar—at this beloved restaurant, the excellent glasses play a supporting role to the menu from chefs Jeremiah Stone and Fabian von Hauske. You’ll still find that chef-y vibe that you’d at one time find at Contra, in the small plates like the pissaladiéclair, a cross between the Provençal anchovy-studded flatbread and a traditional éclair, or Pommes Darphin, topped with uni and jalapeño-shallot relish."