Opened by Miki Agrawal who is intolerant to pesticides, hormones and additives, Wild is dedicated to giving people a positive environment to eat nourishing, yummy food, and offer true peace of mind. That’s a tall order! But, with their careful focus on better-for-you-food, made with organic, additive-free and gluten-free ingredients – and beautiful environment – I think they manage it.
Miki calls herself a serial social entrepreneur. Since opening Wild in West Village, followed by Greenhouse at Wild in Williamsburg and now in Lass Vegas (and setting up a franchise of the business and writing a book), she is spreading her net. Her next undertaking is Thinx, an alternative underwear that funds getting Ugandan girls into school. And she’s also a partner in Super Sprowtz with her twin sister Radha, which is a children’s media company to get kids to eat more vegetables.
The food is healthy food at its very best. Truly. And they’re phasing out the few gluten-containing dishes they have, so that all the dishes will be gluten-free, too. There are dishes such as Seasonal Soup, Wild Salad and Kale Caesar Salad. There are gluten-free pasta dishes, such as Penne Pomodoro. And there’s a wonderful range of pizzas – all of which are gluten-free and vegan (and made with wild yeast). The day I went there was a choice of Skinny Bitch, Pear, Fig & Gorgonzola, Wild Mushroom & Truffle, Spicy Prosciutto and Vegan BBQ.
They made me a Pear and Cheese pizza. With a crunchy, crispy gluten-free base, and with vegan cheese. It was a delightful mixture of sweetness from the pear and salty savouriness from the soya cheese. And the thin base was fantastic. I just wish I lived in NY, nearby, so I could get takeaways from there regularly!
Greenhouse at Wild is at 340 Bedford Ave, Brooklyn, NY 11211
Ok this is a messy-looking pizza – but it’s truly delicious! This pizza has a gorgeously crispy crust around the sides, with a soft centre from the spinach and eggs. You need to be careful when you’re cracking the eggs onto the base but don’t stress about it – this isn’t a tidy pizza in any sense. It’s messy to look at, and messy to eat. Just enjoy the distinctive yet balanced flavours – and the fact that you’re eating a gluten-free and dairy-free thin crust pizza!
Preparation time 25 minutes Cooking time 15 minutes, plus 1 hour rising Serves 2
- 150g/5½oz baby spinach
- 4 tbsp passata
- 1½ tbsp tomato purée
- 3 eggs, at room temperature
- 60g/2¼oz dairy-free cheese, shaved
- 85g/3oz/scant ½ cup rice flour, plus extra for rolling the dough
- 85g/3oz/heaped ½ cup gram flour
- 30g/1oz/scant ¼ cup maize flour
- scant ½ tsp xanthan gum
- ½ tsp salt
- 1 tsp dried active yeast
- 2 tbsp olive oil
- To make the pizza dough, sift the flours, xanthan gum and salt into a food processor. Add the yeast and pulse several times to mix together. Add the oil and blend well. Add 110ml/3¾fl oz/scant ½ cup warm water, a little at a time, and continue blending to form a soft dough. Process for 10 minutes, to aerate the dough Put the dough in a clean bowl, cover with cling film and leave to stand at room temperature for 1 hour until risen.
- Put the spinach in a steamer and heat over a high heat for 2 minutes until just starting to wilt. Transfer to a sieve and press thoroughly with the back of a metal spoon, pushing all the liquid out of the spinach. Leave to one side.
- Preheat the oven to 220°C/425°F/gas 7 and line a baking sheet with baking parchment. Turn the dough out again onto a lightly floured surface and knead a little, then shape into a ball. Flatten the dough slightly, roll it out into a circle about 3mm thick and trim with a knife to neaten the edges. Transfer the dough to the baking sheet.
- Put the passata and tomato purée in a bowl and mix well, then spread it over the dough, leaving a small space around the edge. Arrange the spinach over the top and bake for 8 minutes until the edges are starting to turn slightly golden. Remove from the oven and press 3 dips into the spinach with the back of a metal spoon, making enough room for an egg in each dip. Crack an egg and gently pour into one of the dips, trying to ensure that no egg liquid spills out of the dip. Repeat with the remaining eggs and bake for a further 8 minutes until the egg whites are cooked through. Remove from the oven, scatter the soya cheese shavings over the top and bake for a further 2 minutes until the soya cheese has melted. Serve hot.