Some restaurants make you rethink the salad, and BKLYNwild is one of them. Chef Ivy Stark, whose résumé includes New York institutions like Dos Caminos and Rosa Mexicano, brings her vegetable-forward cooking to Time Out Market Union Square, building on the concept already established at the Market’s DUMBO location. The menu runs on seasonal produce and fresh, locally sourced ingredients, served as satisfying bowls and comfort-driven dishes that never feel like a compromise.
The real draw is flexibility. Start with a plant-based anchor like the Brussels Sprouts Caesar Salad or the Veggie Mac, then decide how far you want to take it. Add flat iron steak, salmon, or chicken breast, or keep the whole thing plant-based. A table of mixed appetites can order without negotiation, which is a gift in a communal hall.
That inclusivity is the idea. BKLYNwild is designed for dedicated vegans, omnivores, and anyone who simply wants a fresh, flavorful meal. It serves all three without watering anything down. Stark’s approach stays ingredient-driven, so the produce does the talking and the proteins are optional extras.
In a market full of smoke, fry, and fire, this is the counter that leaves you feeling good about lunch. Pair it with a mocktail from the Market Bar, or a craft beer if you’re feeling less virtuous. And bring that friend who “doesn’t really do vegetarian.” Watch them finish the bowl.