Wildair

No resy here, walk-ins only. Because it's what New York doesn't have much of—a fun wine bar with great food, like the ones you might find in Paris or Copenhagen. Also, Contra's sibling restaurant.

13711

Are you the owner of this place?

Scallop crudo
Photo by theinfatuation.com
Beef tartare
Photo by theinfatuation.com
Photo by nytimes.com

Some food to share (a Wagyu steak for two to begin with), and a wine to go with it (this time it's Jorge Riera’s impressive wine list), preferably a la carte is New Yorkers' way of dining. Here the food might get a bit over-salted, the room—get loud, but as the recession is under way, these are the prices and the style one might go for.

The spicy tuna, scallion and tomatoes crostini (basically sushi + bruschetta), the scallop crudo plus kale, cucumber and oro blanco or beef tartare with smoked cheddar are to be topped with vanilla custard & rhubarb granita (pudding and fruit shavings in a cup, oh gods). It's close to Jeremiah Stone and Fabian von Hauske’s first restaurant, Contra, but feels like a more important place at times.

If you have found a typo or a mistake, select the text fragment containing it and press Ctrl+


Location

Address of Wildair
142 Orchard St, New York, NY 10002

Additional information

Working hours
Tue–Thu 6–11 p.m.
Fri, Sat 6–11:30 p.m.
Phone
646-964-5624
Website
www.wildair.nyc
Cuisine
  • American
Average bill
$60
  Published ID25267

Write a review about «Wildair»

— rate this place
Recommendations
News