A popular Heights coffee shop, cafe, and bar has arrived in Montrose. Wild is now open in the former UB Preserv space at 1609 Westheimer Rd.
In addition to coffee, cocktail, and CBD offerings that are similar to the original location that opened in the spring, the new restaurant features an all new food program from chef German Mosquera, the veteran Houston chef who has worked at restaurants such as La Colombe d'Or and Verdine. Mosquera's new menu utilizes a range of local ingredients to create globally-inspired dishes for both daily brunch and dinner.
At brunch, look for dishes such as migas con chorizo; chamoy salad with pepitas, satsuma, and pickled dragon fruit; and a breakfast sandwich with crispy pork belly, eggs, and Cheddar. Enhance them with sides such avocado salad, plantain chips, and grilled ginger-sesame chicken.
Dinner begins with shareable plates that include tuna tiradito, agua chile with snapper and king crab, stuffed chicken wings, and seared salt water prawns with chimichuri. Shareable entrees include Thai-style whole fried snapper, ribeye with broccolini and fennel salad, and Japanese-inspired octopus with fried rice.
All of Wild's dishes can be infused with CBD or hemp-derived THC in the former of add-ons such as butter, avocado oil, chili crisp, or honey.
Beverage options start with a full range of coffees and teas, including seasonal coffees like a pumpkin spice latte. Other coffee drinks are infused with a customer's choice of CBD or THC. Cocktail options include coffee-based drinks such as an espresso martini and riffs on classic cocktails such as the margarita and Old Fashioned.
1Those practicing a "California sober" lifestyle will find a selection of non-alcoholic drinks designed to be infused with CBD or THC. Beer and wine are also available.
Wild stocks a range of hemp-derived products, including its own branded gummies, flowers, and pre-rolls, along with a large selection of Texas-based brands such as Texarkana, Hometown Hero, Bayou City Hemp Co., and others.
Owners and cousins Adyson and Andrew Alvis have given the space a makeover to match the tropical-inspired look of the original. The restaurant is open daily from 8 am to midnight.
“We want this concept to be a one-of-a-kind immersive experience that will take our customers on a culinary roller coaster,” Andrew Alvis added in a statement.
Photo by Steven Cromer
Kauai salt water sweet prawns with chimichurri and plaintain whip.
