Where The Wild Things Are, at Wyld Kitchen x Bar...

There should be a place where only the things you want to happen, happen.

Maybe Maurice Sendak was right. There should be a place like that, just like his faraway island where the wild things are, but then again, you really don't have to go that far. Cocktails and comfort food all in one cool and pretty chill spot, that's my kind of place...at Wyld Kitchen x Bar.

Fresh, untamed...wild. Young chef and owner Kenn Gonzales unleashes an array of comfort food using the finest local ingredients paired with playfully inventive cocktails at the heart of the urban jungle in Quezon City. Located at the new Grandia Place along Mother Ignacia, add this hidden gem of a cool dive to your list of hang-outs.

Inspired by the wilderness or simply the concept of having no restraints, the stylized interiors feature reclaimed and recycled materials reflecting their back to nature philosophy and unique wilderness cuisine. This philosophy blends seamlessly with its advocacy of sourcing local ingredients used in many of their dishes and cocktails. At the bar, explore your wild side with a repertoire of soothing handcrafted cocktails, but it's always a good idea to have a few bites before a tipple. And the best part? You can enjoy both a bite and a tipple all in one place.

And this is where Wyld Kitchen x Bar shines with its range of diverse flavors, like the signature Pretzel Sticks (P 180), buttery and fresh-baked pretzels served with an ale cheddar mustard dip with clarified butter and rock salt. The pretzels are good on its own, but it gets better with a dunk in the cheddar mustard dip for a burst of creamy notes.

Settle down with Wyld Kitchen x Bar's comforting Ale Cheddar Soup (P 180 Cup/P 250 Bowl), a thick and creamy soup topped with smoked bacon bits, croutons, sour cream and fresh spring onions. Each sip delivers contrasting yet comforting notes and textures, capped by the bacon and sour cream. 

Still have the munchies? No worries. Dive into Wyld Kitchen x Bar's Spinach Dip (P 300) with crisp house-made vegetable chips and organic tortilla chips served with a creamy spinach dip drizzled with parmesan...  

...but fair warning. Once you start, you just can't stop. The chips are thicker than the usual and packed with so much flavor, while the ale cheddar dip adds that layer of richness that will have you munching all the way to the last piece. From Potato Wedges and Onion Rings to Spicy Hot Wings, Calamari and Fried Pickles, Wyld Kitchen x Bar has the goods.

Wash it all down with Wyld Kitchen x Bar's refreshing mocktails, like the Pineapple Express (P 80) with pineapple juice, clove syrup and star anise...

...or the colorful Aloe & Coco (P 90) with aloe vera juice, fresh basil and nata de coco. It's unique blends like these that make Wyld Kitchen x Bar an oasis in the middle of Quezon City.

Wyld Kitchen x Bar also offers rustic pasta dishes, like the Arrabbiata Pasta (P 350) with its tart and mildly spicy arrabiata sauce, tomato confit, basil, microgreens and parmesan.  

The flavors are bold, bright and vibrant with the tartness of the arrabiata sauce punching through followed by a subtle yet soothing heat. Topped with fresh microgreens and parmesan, it's an elegantly plated dish that tastes as good as it looks.

Chef Kenn Gonzales also serves a few other tasty surprises, like the Wyld Beef Burger (P 450) with their house blend beef patty slathered with their mulberry steak sauce and topped with poached egg, yellow cheddar, lettuce, tomato and onion on a soft brioche bun. The savory richness of the beef is enhanced by the delicately poached egg and sharpness of the cheddar, but it's the mulberry steak sauce that give it that unique Wyld Kitchen x Bar's character and personality.

A hint of sweetness from the mulberry steak sauce accompanies each bite, perfectly finished by the bold beefy notes of the juicy patty. Made with the indigenous moras, the local mulberry has sparked leisure farming and garden tourism in nearby provinces. And you can enjoy its unique flavors in many of Wyld Kitchen x Bar's dishes, including their inventive cocktails. The dish also gives you a preview of Wyld Kitchen x Bar's wild side... 

If you still want another round of munchies, the Nachos (P 350) with crunchy organic house-made tortilla chips draped in rich cheese sauce, sour cream and guacamole topped with fresh cilantro should do the trick.

The rich blend of cheese sauce, sour cream and guacamole just pairs so well with the crisp nachos, your sticky fingers will just keep on picking those nachos before the main course...

A good steak sets you up for an evening of cocktails at Wyld Kitchen x Bar. The Grilled Herb Marinated Flank Steak (P 550) topped with herb compound butter and served with apple cider glazed brussels sprouts and potato wedges is one of my personal favorites. The lean beef is fork-tender and juicy, richly seasoned and marinated you really don't need any sauce. Beef and butter, that's it. And that works for me just fine.

Perfectly grilled to medium with a juicy pink center, it's just what you need when you're craving for a slab of beef.

In between bites, enjoy a glass of Camote Tops Iced Tea (P 80) using their very own tea blend infused with syrup and fresh calamansi juice...

For a full meal without the guilt, Wyld Kitchen x Bar's Pan-Seared Salmon (P 450) is always an excellent choice, served with black rice, corn salsa, lemon aioli, edible flowers and fresh microgreens.

But save room for dessert. Complete your feast at Wyld Kitchen x Bar with an indulgent dessert, the Hot Fudge Brownie (P 250) topped with vanilla ice cream, edible flowers and chocolate cacao sauce for that perfect sweet ending. Then, it's time to explore your wild side...

The bar reveals yet another facet to Wyld Kitchen x Bar's personality. It's also the best seat in the house when you want to observe the skilled mixologists do their thing up close. And when you like what you see, just ask the mixologist to whip one up for you. Go from the classics all the way to the innovative yet inspired concoctions...

...starting with the Mulberry Sangria (P 250) to gently ease you to your wild side, a sweet libation with mulberry wine, rum, triple sec, orange juice, green apple and orange to get you in the groove.

Then, something at the bar catches your eye. A closer look at the bar reveals some interesting ingredients. Sorcery behind the bar? Just let the mixologists prepare one cocktail to unleash your wild side with some salted chichaworms (L). It's a new year, so try something different, right? 

The Flora X Fauna (P 280) is a dangerously sweet concoction made with gin, grapefruit juice, fresh lemon juice, basil, butterfly pea flower topped with thick rose foam and yes, a few chichaworms. The sweetness of the cocktail is tempered by the subtle salty notes of the chichaworms, and definitely different. Simply pop in the chichaworm followed by a long sip, and you'll be pleasantly surprised. That's bringing the wilderness in, straight to your glass.

It's hard not to be tempted and try all the cocktails at the bar like the wittingly named Pinalaya (P 250/Left) with vodka, calamansi liqueur, triple sec, pineapple juice, and caramelized ampalaya or the potent Wyld in the Tropics (P 250/Right) with mango rum, 150 proof rum, fresh lemon juice, syrup, mango nectar and cilantro.

The Moras & Malice (P 280) is another surprisingly smooth cocktail made with chickpea juice, gin, dalandan liquor, local mulberry or moras and fresh lemon juice. The addition of chickpea juice made me curious, it's like adding a dollop of hummus to a cocktail. But it works, giving the cocktail a velvety smooth texture almost like egg white in a whiskey sour.

The local mulberry gives it a vibrant hue, with the citrus notes of the dalandan liqueur and fresh lemon juice weaving layers of flavor to the gin-based cocktail. I'll have another one, please...

The Afterglow (P 250) is an elegant cocktail with gin, calamansi liqueur and fresh lemon juice infused with the nutty notes of the house-made camote tops syrup. The infusion of local ingredients give the cocktails distinct flavors, something that Wyld Kitchen x Bar showcases in many of their dishes.

But things really get wild when the blow torch is pulled out from the bar...

...for a fiery encounter with yet another creative cocktail.

Sparks fly as a dash of cinnamon meets the blue flame...

...to complete the next cocktail, In Love Cacao (P 295) with cacao liqueur, coffee liqueur, Amaretto, brandy and cinnamon powder. Order one up and prepare for a wild light show at the bar.

A tempting blend of sweet and tart guyabano and tamarind finished by the refreshingly clean notes of gin await diners for Valentine's with a still unnamed cocktail. Still off the menu, have a seat by the bar and who knows, you can probably charm your way to sample this cocktail. 

Fresh, bold, inventive and unrestrained, it's what young chef and owner Kenn Gonzalez offers at the new Wyld Kitchen x Bar. Think of it as your own little oasis at the heart of the always busy Quezon City neighborhood along Mother Ignacia. This is the place where all the things you want to happen comes true with a meal followed by some cocktails.

Grab a cold beer and some nachos and see where Wyld Kitchen x Bar takes you to an evening filled with so many possibilities...

Wyld Kitchen x Bar is located at the Second Floor, Unit Two, The Grandia Place, 143 Mother Ignacia Avenue, Diliman, Quezon City. You can also check out their FB Page at https://www.facebook.com/wyld.ph/ for more information.

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