WildKitchen

What a wonderful surprise! Been a quiet fan of Chef Isgut for a while - so we were excited that on a quiet 4th July lunch they were able to fit us in. The service from the opening of the door was top notch, not overbearing, kind, warm, welcoming and knowledgeable.Our server spoke a perfect English (phew!, as we are still learning local Spanish) Absolutely you have to try the Grapefruit Mimosa - so tasty and much better than the traditional. Duck is my absolute favorite main dish and as this may have been the best duck dish I have had in the USA mainland or island in the past 10 years and that is a big call, I've eaten duck around the world and at Michelin Star restaurants stateside that haven't been this good. LOVED it!! Fresh oysters, were sweet and the fermented hot sauce is to die for - if they could bottle it I would take it home. The smash burger, had great flavor - but with the wagu and kangaroo mix (I'm Australian, so have cooked and eaten my fair share of kangaroo and it should NEVER be cooked past medium rare) a traditional thicker burger patty would be better served to highlight the soft texture of the meats, but still a great smash burger. Although we were stuffed, we opted for the 'three milks' homemade cake - WOW! That was so delicious. This kitchen is very underrated - its an absolute must when you visit and Chef Isgut, kudos to you! You dish creativity, fine detail and subtle flavors show you have travelled the world and taken the best of each country and rolled it into your menu. And that fermented hot sauce - is to die for!!

Firstly, to say this is a “great” dinner or what an “amazing” meal this was would be embarrassingly crude. This meal sticks out as a top five all time for me, for many reasons. The restaurant itself is perfectly decorated, understated but cozy and very comfortable. The service is unparalleled, I mean Michelin level, but without a pretentious air. Wine selection absolutely 15/10, well curated and very reasonably priced. And let me say the cocktail menu was creative, whimsical and featured many spirits! Now the food, simply put, unrivaled. The menu is inspired, simple and is rooted in the basic principles of respect for what you’re eating and cooking. Chef Isgut stopped by the table several times to recommend dishes, talk about his ethos and chat about the restaurant and his cooking inspirations. I learned that he hunts much of the game on the menu and sources the proteins himself. While I live in Chicago, I will be back to Wild on my next trip to PR, I’d almost come back just to eat here and go to the beach! Kudos to Chef and the staff for an unforgettable experience.

This was a lovely experience through and through. The food and cocktails were delicious and extremely well crafted. The service was excellent. We can’t wait to come visit again or hopefully see you in NY for a pop up!

If I could give this place a MILLION stars, I would!!!! Where do I start?!!! Atmosphere: small cozy spot. Dim lights, spacious, music during my visit was a mix of house but it went well with the vibe. I felt like if the music would’ve been a bit more mellow it would’ve worked too. felt right at home. Service: DIEGO WAS SOOOOO OUTSTANDING!!! super welcoming, knowledgeable, enthusiastic, you can tell this guy loves what he does and embraces everything about the art of not just cooking but mixology as well. He was so pleasant to talk to, he chatted w us for a bit and we learned so much about the place, the chefs, and how they make their products such as their sauces and fermented berries for their cocktails, I mean I can go on and on of how much we learned and enjoyed talking to him. This guys face lits up every time he would talk about ingredients and the process of making it. He does speak a bit fast and I was trying to soak it all in but I was just fascinated by the history and culture so I was processing things slower lol Okay, next…… THE FOOD!!!! I will try my best bc I just HAVE NO WORDS!!! first of all I honestly either didn’t know half of the ingredients on the menu or couldn’t picture the combination of the dish in my head! So we wanted to try something very different and new. We went for the carpaccio de vieras (scallops)…. Exactly, you can’t even picture that in your head!! And OH MY GOSHHHHH!!! it was a party of flavors in your mouth with a diff experience in every bite. I can’t even describe the flavors bc it was something I’ve never ever had in my life!! (I’ve eaten in Italy, Greece,France, Latin America…) This dish was sooo amazingly spectacular that I literally was having micro bites (like droplets) and fully enjoy what each and every single one of my tastes buds was experiencing. Honestly freaking MIND BLOWING!!! Like it made it to the top memorable moments of my life! I’m serious about this experience. You ever watched the food network and wished you were a judge in this shows?!! I have and this fulfilled that dream!!! Ok, next we ordered the octopus. Same feeling as the carpaccio! This dish came w a few carrots and a some sort of purée of squash or pumpkin idk and mushrooms that were so flavorful in every bite. I honestly just enjoyed the dish with no questions asked lol Then we ordered the elk. This dish had a brown sauce that was so mind blowing like to me it tasted like it had a slight and perfect hint of basil but I didn’t!!! Diego explained to us how it was made but I will save the details and not ruin the surprise for you!!! Also came w a puree and potatoes. MAMMA MIA I just couldn’t have enough, talk enough about this place when we went home and I am planning on going back this weekend before we leave the island!!! Another great gesture was that the chef himself came out to greet us. Guy is super nice and humble w such a good vibe! I really wish this team the greatest success and happiness because I can tell they are an extraordinary team that have a huge passion for what they do and they work well together. We were treated like family and they had such a great freaking vibe!!!! Spoiler one of the chefs was on a tv show and another was just servicing at the Super Bowl. Like these are the big deal with such humble hearts. Ok ok I’ll stop it now lol.. but deff pay them a visit and I hope they continue to succeed and that no matter how big they make it I can still be able to be enjoy their art wherever their success takes them 🫶🏻🫶🏻 I feel weird taking pictures of my food but I wish I would’ve use the flash for the carpaccio and the tale light was yellow but here are a few pics

What a wonderful find... Great place.. the food is amazing.. we had the yellow beet carpaccio, osso bucco with foie gras.. duck breast and snapper.. service is very good.. highly recommended