Wildair Re-Review: Even Better

persimmon, stracciatella and butternut squash at wildair

Wildair is always a great place for natural wine discovery. The last time I was here I became absolutely obsessed with a mineraly rose called Christian Venier Gris Gourlaouen, and I would buy a bottle of it any chance I could get at Discovery Wines in the East Village. That was several years ago, and on a recent visit, I similarly went nuts for an amazing, jammy red Txaranga from a Spanish vineyard called Vinya Ferrer. Unfortunately this bottle is hard to find and only seems to be available at Dandelion Wine in Greenpoint.Read More

Wildair Wine Bar

The problem with wine bars is the food. Why is it that the only options seem to be cheese and charcuterie plates? Wildair, the newish wine bar run by the team behind popular restaurant Contra, focuses on natural and funky wines, and the food menu is so much more than cheese and prosciutto. And it lacks that “wine bar” atmosphere that can be a little annoying–pretentiousness, vinophiles taking about how they LOVE this grape, girls night out pre-gaming, etc. It feels like a comfortable neighborhood bar filled with normal people who are there just to hang out.

fried squid
fried squid, spring onion, lemon, basil with squid ink aioli

I have mixed feelings about making a meal out of small plates, but the ones at Wildair are diverse and well portioned so that you can feel like you’ve had a proper square meal. If you only had to limit yourself to one thing, order the fried squid. It looks like the stuff that they serve at Chinese restaurants, except the batter is so much crisper and starchier, and the meat is actually soft and tender and almost ceviche like. And of course, that black ink aioli makes all the difference.

bread and olive oil
house bread and olive oil
beef tartare
beef tartare, smoked cheddar, chestnut

I initially didn’t want to order the bread and olive oil, because why fill up on something so safe and commonplace when there’s a beef tartare to try, but this is one hearty, rustic loaf that represents what we love most about bread. Thick, country crust with a warm, glutinous and yeasty interior and served with the best olive oil, it’s comforting and nourishing and pleasing. It surprisingly outshone the beef tartare I was eyeing, which was disappointingly covered in a blanket of smoked cheddar instead of being left pure and plain.

pork milanese
pork milanese, gribiche, mustard greens
pork rilettes
pork rillette
georgia white shrimp
georgia white shrimp, celery, cilantro

We ordered a pork milanese in case the other plates were too measly, and we probably could have done without it. It was a perfectly solid dish, but not all that memorable, other than being dense and heavy. I started to notice that all of these plates started adding up. The pork rillettes, which is a shredded paste of mashed pork meat cooked in its own fat, takes up real estate like a foie gras can, and the fried squid and loaf were of course incremental. We were on the verge of canceling the order of Georgia white shrimp with celery and Korean chili, but I was glad to have made room for them and would recommend that others do the same.

If this place weren’t always so packed, I would probably come here regularly, because it’s nice trying a new, weird wine with a little food on the side. Be prepared for disappointment, as the no-reservations policy means that a walk-in attempt at 7 pm will simply be impossible, even if you’re willing to wait for hours, because so is everyone else. A seat here may be a wildcard, but the odds of a good meal at Wildair are anything but.

142 Orchard St (between Rivington and Delancey St)
New York, NY 10002
(646) 964-5624

5 Courses of Youthful Rebellion at Contra in LES

Naming your restaurant Contra suggests that your culinary viewpoint will be one of youthful rebellion. Which makes sense, considering the two chefs Jeremiah Stone and Fabian von Hauske are young guns in their 20s with stints at Noma and Isa who are trying to make it on their own. There’s been some backlash against the two relatively inexperienced chefs who dared to have the audacity to execute an ambitious 5-course $55 tasting menu so early in their careers. However, I’m glad that these two lived up to the spirit of the Contra name and defied the critics by going their own way. The cooking was well executed, the flavors were well-balanced, and the price point was pretty reasonable as far as 5-course NYC tasting menus go.

With such renegade origins, it shouldn’t surprise you that the restaurant is located downtown in the LES and caters to a young and trendy crowd. The space is simple, modern and inviting, setting a tone for a more casual and accessible tasting menu experience. I was also relieved to see that the rebellious spirit didn’t translate into small, uncomfortable stools or communal benches, which tends to be an unfortunate byproduct of f* the establishment restaurateurs. Plenty of elbow space here.

The tasting menu kicked off with a plate of the amazing roll of hot, crusty rye bread and chicken fat butter. It tastes as good at it sounds–decadent, smooth butter melting into the soft, chewy pores of delicious bread.

contra - house bread and chicken fat butter
house rye bread with a side of chicken fat butter

First course – peas, greens avocado. This was one of my favorite dishes–it was fresh, simple and reassuring. It had all the elements of a well-executed pea puree soup, even though the fresh peas were crisp and intact. The inherent sweetness of the peas and the counterbalance of the smooth and savory avocado puree resulted in a winning combination.  

contra - peas, greens avocado
course 1: peas, greens avocado

Second course – marinated squid supplement. The marinated pan-fried squid dish was a special supplement to the main tasting menu. I liked the char on the squid and thought the sweetness and acidity of the grapes provided some nice accents. It wasn’t one of the best squid dishes I’ve ever had, but it was pretty solid overall.

contra - squid
course 2: pan-fried squid tasting menu supplement

Third course – bass, cauliflower, zucchini. Bass is a pretty mild and inoffensive fish that has wide appeal. Unfortunately the way it was prepared at Contra was pretty unremarkable. It was definitely cooked well, but nothing about the dish really stood out. It was so unmemorable that I even forgot to take a picture!

Fourth course: pork, corn, dandelion. Things picked up with the pork dish. The cut of meat used was perfect–lean but fatty enough as to avoid compromising that extremely satisfying sensation of eating pork. The corn puree brought some nice texture and mealiness to the dish. All in all, a solid rendition of a familiar classic.

contra - pork, corn, dandelion
course 4: pork, corn, dandelion

Fifth course: peach, chamomile, herbs. This was the first, and my favorite, of the two dessert courses. I have a weakness for tea-infused desserts in general (I never met an Earl Grey or green tea ice cream that I didn’t like), and not surprisingly the hints of chamomile and herbs in the custard really won me over.

contra - peach, chamomile, herbs
course 5: peach, chamomile, herbs

Sixth course: beets, hazelnut, yogurt. I’m not quite sure how I feel about this last course. It was pleasant, but the overall execution lacked cohesion. I felt like someone had served me a dollop of Pinkberry yogurt, a scoop of peanut butter, and a handful of Terra beet chips. The haphazard pairing of seemingly detached ingredients was something the dish really couldn’t overcome.

contra - beets, hazelnut, yogurt v2
course 6: beets, hazelnut, yogurt

Overall, the contrary culinary point of view that drove the execution at Contra was a successful one. While not every dish was a home run, each one was prepared with precision and a high level of skill, a testament to the pedigrees of the top chefs running the kitchen. The few flaws that I did detect were due to flavor combinations that weren’t particularly symbiotic but they were never offensive or thoughtless. It’s undeniable that the youthful spirit at Contra is one rooted in talent, but at the same time, I think with more maturity and experience, those kinks in half-baked flavors should work themselves out. I’m definitely looking forward to another visit to see how things have evolved since my fortuitous initial encounter. 

138 Orchard St. (between Rivington and Delancey)
New York, NY 10002
(212) 466-4633