Wilder
New American restaurant · Rittenhouse ·
New American dishes, wood-fired pizzas, and creative cocktails
New American dishes, wood-fired pizzas, and creative cocktails
"Wood-fired pizzas topped with seasonal ingredients (such as the delicious sweet and spicy pizza), bountiful salads and vegetables (the honey roasted fennel and baby carrots are divine), and a well-curated cocktail menu (try the Doctor’s Orders) — the whimsically decorated Wilder is one of the most fun spots for lunch in the city." - Annemarie Dooling
"Neon-lit, retro-soundtracked hangout across the way that just turned three in March, with music spilling into the street and a crowd of fashionable patrons (some in Comme des Garçons Converse). The bar is lined with leopard-printed stools and offers strong early-evening specials (4:30 p.m. to 6:30 p.m.); the author’s bar tab came in under $20 for a goblet of orange wine and a tasty ’nduja toast. The spot reads as a hip, convivial companion to the neighboring Mediterranean destination and is well suited to a back-to-back Sansom Street evening." - Tierney Plumb
"This tasty addition to Rittenhouse has been a hot spot for those who love a creative twist on comfort food and great lunch specials (such as a half dozen oysters and a pizza of one’s choice for just $40, or a choice of soup and sandwich for $25). Their new Chef Ryan LaFrance is here, so you know it’s worth the trip." - Ernest Owens
"This offbeat restaurant in Rittenhouse Square is known for its imaginative dishes and cocktails. The menu is influenced by cuisine from all over the globe, featuring a collection of pizzas (try the Sweetie Pie made with sweet potatoes, nduja, rosemary, and aged balsamic), pasta (like the malfadine alla vodka made with Chesapeake jumbo lump crab breadcrumbs and basil), and small and large plates (fan favorites include the Calabrian hot chicken and the roasted oysters)." - George Banks-Weston
"One of the more daring spots in this year’s Restaurant Week line-up, Wilder is a fun option for diners looking for something experimental, casual, and lively. Their seasonal New American menu options are dietarily flexible, delicious, and plentiful for the pickiest eaters who still want to have a good time." - Ernest Owens