|
Getting your Trinity Audio player ready...
|
By Julia Brown
The Wildseed burger is made with a mushroom and spinach patty, roasted tomato chutney and chipotle aioli. Photo courtesy Wildseed.
San Francisco-based vegan restaurant Wildseed is opening its second location in Palo Alto’s Town & Country Village on Thursday, March 10.
Wildseed will operate out of the space previously occupied by Mayfield Bakery, which closed in 2020 after over a decade in business. It will be open for dinner initially, with lunch and weekend brunch service to be added in the coming months.
Adriano Paganini, founder and CEO of Back of the House, the restaurant group behind Wildseed, said in a statement that Wildseed’s success in San Francisco has been “overwhelming,” and that he is optimistic about expanding to the Peninsula.
“With current trends in dining, and the health-conscious clientele living on the Peninsula, I am both excited and confident in this concept’s ability to resonate with everyone and to help them make easier and better food choices,” Paganini said.
Other Back of the House restaurants include San Francisco-based Beretta, Delarosa, El Techo, Lolinda, Starbelly, Super Duper Burgers and Uno Dos Tacos.
Wildseed’s 100% plant-based menu includes a range of bowls, salads and plates, including a spicy yellow curry and two burgers – an Impossible burger and the Wildseed burger, made with a mushroom and spinach patty. Desserts include Meyer lemon agave cheesecake with a gluten-free graham cracker crust and coconut whipped cream and a warm chocolate cake made with beet and chaga and served with chocolate gelato and cocoa nibs.
The Palo Alto location also has a full bar that serves drinks with a focus on fresh, seasonal ingredients, and all wines are vegan.
Wildseed, 855 El Camino Real, Palo Alto; 408-781-0112. Instagram: @wildseedsf. Currently open 5-9 p.m. every day and until 10 p.m. Fridays and Saturdays.
Dig into food news. Follow the Peninsula Foodist on Instagram and subscribe to the newsletter to get insights on the latest openings and closings, learn what the Foodist is excited about eating, read exclusive interviews and keep up on the trends affecting local restaurants.