About this Business
From Our Editors
Unlike most restaurants, Wild’s story started with recurring stomach aches. Miki Agrawal came to discover that the root causes of her abdominal discomfort were the additives, hormones, and pesticides that lurk in most mass-produced food. As a result, she was forced to give up her favorite comfort food: pizza.
That is, until she had a brilliant idea in 2006. That's when she opened Wild, a farm-to-table restaurant that would give people a version of pizza made with organic, gluten-free flour, fresh produce, and hormone-free meats and cheeses. She works with a variety of farms across New York to to acquire fresh ingredients for her pies, including baby spinach, goat cheese, figs, and truffle oil. But pizza isn't the only star of the menu—she also whips up a variety of salads, breakfast dishes, and pastas, all prepared with the same local, organic produce, cheeses, and oils.