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Spend five minutes on the internet and you’ll see that everything old is new again—from millennial-era frozen yogurt to nostalgic cinnamon rolls to ’90s heartthrobs. Now, one of the chefs behind NYC’s aughts Mexican boom is back on the scene with a fresh concept, fitting for a 2026 palate.
Ivy Stark, a longtime former executive chef of Dos Caminos, brings her veggie-forward concept, BKLYN Wild, to Time Out Market, Union Square, this week. Opened March 9, the Manhattan offshoot of her popular plant-based restaurant in Dumbo continues Stark’s work in fine-dining kitchens, where she learned to “let plants shine—even before it became a trend,” she says.
The simple menu is deeply personal, focusing on the food Stark likes to eat—think “a bowl of grains and greens, some beans and vegetables with bold flavors that lean into Latin American and Mediterranean food culture.” And if that sounds boring to some, Stark assures it’s quite the opposite. “Plants can really take the center of the plate in dishes other than salads. At BKLYN Wild, we make a plant-based macaroni and cheese that even the most staunch meat-eater will love.”
Giving plants the spotlight and showcasing them in unexpected ways is what BKLYN Wild does best. Looking to double down on vegan protein? Add a plant-based black bean chipotle “burger” or spicy tofu to your bowl. Though Stark is doing things differently in Union Square, where the focus is on omnivores. In keeping with the refreshed tagline, “Rooted in Plants, Powered by Protein,” the chef has added non-plant toppers to the menu, including eggs, flat iron steak and chicken breast.
Other menu highlights include Dumbo’s best seller, the Feliz Bowl—featuring quinoa, greens, roasted plantains, black-bean papaya pico de gallo and agave-lime dressing—and a smattering of vegan bowls and salads with Stark’s signature Latin flair.
BKLYN Wild is open now, and you don’t have to be a vegetarian to indulge—all are welcome at this plant-leaning party.