Contra's followup act, the slightly more casual Wildair, is running a little behind schedule. Though was soft open and serving a limited menu over the weekend, chefs Jeremiah Stone and Fabian von Hauske have decided to officially open their restaurant tomorrow night, not tonight as planned. When they do, they will offer small plates like radishes with seaweed butter, bread and oil (kind of like the bread and butter they've earned a reputation for at Contra), fried squid with young onion and basil, and toast topped with little neck clams, spinach, and lardo. There's also a large format steak available for two. To pair with those dishes is a list of natural wines from Jorge Riera (nee Ten Bells and Balthazar) with a focus on vineyards in France, Italy, and Spain. Riera plans to rotate the wine by the glass selection and to ultimately add sherries and ciders to the offerings.
For starters, Wildair will only be open on Wednesdays through Sundays, starting at 6 p.m. But eventually it will open for lunch and brunch as well. Until tomorrow, check out the opening food and wine menus below.