Tiffany Trinh

This place was so good it made me break my review hiatus to sing praises about it! Wildair has intimate and chill vibes with unpretentious, really good food. I came here on a Sunday evening with two of my other friends. Our server was knowledgeable about the menu and willing to give suggestions. The timing of the food was perfect and so were the portions. Everything was so balanced with a touch of something unque in each dish. My favorite was the Red Snapper Ceviche! I also think opting for wine is the move here. All in, our party of 3 spent $170, pre tip, for food and one round of drinks. Not bad for the amazing quality you get. Overall, I had a really enjoyable time with an effortlessly perfect meal and would love to come back again to try other things on the menu!

+5

Pat Norman

I loved Wildair. I was seeking out the best food in the city, and this has appeared on a few lists. It costs a fair bit, but that’s the way of things in NYC. The atmosphere is excellent and the service great. And the food is just outstanding. We sampled a bit of everything, but the standouts for me were the succulent tartare and clams with a kind of oat milk situation (seriously amazing flavour). And the jerk prawn skewers were absolutely perfect. Definitely worth visiting when you’re in NYC!

+2

Meag F

Intimate restaurant with extensive wine list and short, tapas style dinner menu. Waitress was super helpful for picking out a bottle of wine based on our personal preference. Desserts were phenomenal. Don't come here if you're looking for a large meal, but rest assured the food is just as incredible as the wine and the atmosphere.

+1

JZ Wong

A tapas style bistro that serves great food, some interesting wine, and great service. Even we shared everything and only a bite of every dishes, (usually I would complain about the portion) I could totally catch the effort and creativity the chef made on the food. From mysterious surprising lettuce-pistachio sauce to fried olives. One surprise after one. But I was curious about the prawn, it looked like I should eat with shell, otherwise I would make a mess on my hands and the table. However, I expected a crunchy taste of the shell rather than a soft one, and I couldn't scrunch it, should I spit out the shell or just swallow it?? I would prefer to make the shell more crunchy (but don't know how, fry it? Or grill longer and sacrifice the freshness?). The waiter communicated with us with patience and caring, and I would rate it the best service in my latest dining experience. Though the space was a bit crowded, that didn't affect your good mood. The dessert was the must and the best ending. We finished it in 15 secs.

+2

Angelica McHuston

Chocolate tart was like a caramelized sugar tart with chocolate mousse -STUNNING. Clams - fine. Kinda sweet and tangy. I liked them Beef tartar was nice, nothing special Bread- fantastic. Tasted fresh and the oil was great Soft shell crab- I didn’t like the breading on it but it was pretty tasting. The dip was under seasoned. Service was great. This is more of a wine bar that has food. I will return, definitely for the dessert and wines. Not a place for a big dinner OK you aren’t super hungry. Not a place for picky eaters- small limited menu.

+1

Overall, the food wasn’t particularly memorable aside from the dessert. The sundae was 💯. The tuna salad was fine, though the tomato stood out more than the tuna itself. The uni potato dish was average—hard to mess up uni, but it didn’t wow. I personally didn’t enjoy the clam dish at all. I initially wanted to rate it 3/5, but the sundae bumped it up to a 4/5. The total came to $198 for two people (5 dishes and 1 dessert, didn’t order drinks).

Great food, fast service, and decent atmosphere. I dined solo and sat at the bar facing the kitchen - usually my favorite spot because I can watch all the action happen! Everyone seemed a little stressed out / super focused, and the bar seat was very hard and uncomfortable. Food was excellent. I especially enjoyed the raw top neck clams with almond milk, and the banana mille fueille. I would def return just for the clams. I would give the red snapper crudo a pass next time. It needed some element of acid or freshness to balance out the old bay type seasoning. Very casual atmosphere for pretty pricey food. A little confused identity-wise.

Anna Ko

I didn’t take photos of the main fish, butter beans dish or drinks -If I could do it all over again, I’d do the clams and then the uni potato thing but low key ended up going back out to eat about an hour later for some carbs. Still good! Prepare to order about 3-4 dishes per person xx

Daniel Pino

Wildair Est. 2015 Layout/atmosphere *Ten seat counter by open kitchen; rest are high top tables in one, compact room; brick walls; wine bottles Food/drink *Galactic Wines, Sarava, 2023, Minho, Portugal (white) - good; dry but in the positive sense *Sourdough & olive oil - good *Spanish Mackerel Crudo (nicoise oil, white soy) - solid *Beef Tartare (grass-fed beef, umeboshi, walnut pesto, potato crisp) - very good; zest at the end from the pesto; crisp was an elevated potato chip *Pissaladieclair (Cantabrian anchovies, olives, Challerhocker) - good; salty of the anchovies mixed with creaminess of the Challerhocker; pastry held up (although probably easier to eat with fork & knife) *Mille Feuille (pretzel, blackberry, beer caramel) - good; saltiness of the pretzel with sweetness of caramel

+2

susana cabrera

They didn’t have many wines from the wine list. And the portions of plates are really tiny for those prices. I love this place, but I believe they need to renew the list and add more options.

Andrew Frank

I hate writing this. I have spent many special occasions at Wildair. I celebrated my birthday here. My wife and I spent new years at Wildair. I’ve brought friends here. I’ve recommended this place countless times. The meal we had tonight was uncharacteristically off. The clams were nothing like the ones I’ve had in the past. They were wholly under seasoned, lacking salt that the XO used to provide. I used to rave about these clams. They seem to be larger than the ones they sourced in the past. The gem salad was as good as ever. Nothing to note, great dish. The scallops, which I’ve never had prepared this way, had an unpleasant effervescence to them. Something I’ve come to know when you mishandle the freezing and thawing of scallops. Didn’t finish the dish unfortunately. I found the olives to be strangely bitter. I’ve had other raw scallops dishes in the past including the Sicilian Sashimi, which is an all time fave. I really hope this was a bad night. I’m by no means a regular, but I’ve been here at least a half dozen times over the last 5 years. I love Bar Contra. I loved the original Contra, and I still love Wildair. I have too many good memories there. This is why I’m giving 4 stars, but the recent meal I had was simply below their standards.

Gabriella Pedro

I typically love eating at wildair, their beans & pithivier are always so good plus I’ve experienced consistently good service. Unfortunately tonight our server was not hospitable, wasn’t knowledgeable about the wine list, and didn’t make us feel welcomed. I brought in friends from Spain to dine here and was honestly embarrassed about it because the service was not up to par. This review is not a reflection of the whole wildair team as we had positive interactions with other members from the team and the other times I’ve been here I’ve enjoyed it. My two cents is to offer more wine education opportunities for the staff and to hire people who are passionate about hospitality because there are so many.

Alexander Zhang

Food was interesting, we really enjoyed the beef tartar, gem salad, and the pithiver. The clams were interesting but the almond milk and XO pairing did not do it for me. The confir bluefin tuna was interesting but not my preferred way to eat tuna. The dessert was definitely a highlight. The melon sundae and mille feuille were fantastic! The wine list was interesting, leans more natty. My biggest issue was I think a quarter of the first bottle we ordered disappeared somehow...we all felt it was strange how we barely got a pour and a half from the first bottle, so we ordered another. Our second bottle stayed on our table and we all noticed we got substantially more wine per person. Just a heads up, I'd probably keep an eye on the bottle.