Wildair - New York

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.

It’s more of a tapas wine bar than a real let’s get full restaurant. Extensive list of wines (especially orange wines) which was nice. We really liked the salad, it was probably one of the best salads I’ve had in my life.

Innovative tapas style dishes, good to share and try a variety of items on a menu. Overall experiences wasn’t bad. Most of dishes we ordered are rich in flavor, but might be a bit too heavy, even the endive salad. It was nice to drizzle some dry seaweed on top of the salad, but the boquerones are too salty. The savory éclair was very interesting. I liked the salty and sweetness from the olive tapenade and the caramel used onion, but then again, the anchovies leveled up the saltiness in a not too pleasant way. The stuffed chicken wings had lots of thoughts and labor inside and was probably the least salty dish we had, if not talking about the dessert. I enjoyed the thin crisp on top of the beef tartare more than the beef itself. We finished up the meal with the famed mille feuille and I would definitely recommended even if I don’t like cinnamon. I only felt the cinnamon at the beginning of every bit, and quite enjoyed the salted caramel, the brown sugar cream and the flaky layers following after. Service was great! The staff noticed that my friend and I ate very slow and asked the kitchen to slow down making the dishes:

Beer tartare: Amazing, flavorful, clean. Loved that walnut pesto. Tasty paper-thin (bread? cracker? also. Tied for favorite of the 4. Pommes darphin with maine uni: Felt overpriced given it cost double the other items and was my least favorite, but I still enjoyed it. I was confused how to eat it, since it was awkward to cut. Is it meant to be finger food? Wildair Tart (hazelnut praline, gianduja cream : The tart and cream were both delicious. I was also unsure how to eat this, but when I couldn't cut it, I used my hands. Tied for favorite of the 2. Panna cotta (morello cherries, olive oil, cream : Fun textural experience, as it was an icy slurry on top with crunchies, then cream. I asked why the olive oil was so green, told it was fig oil, confused why then the menu labeled it olive oil.

Insanely good food. Bites you can share and enjoy with a beautiful wine list. Staff super friendly and music on point!!!! A perfect New York evening