The Wild

It was a very fun and filling experience! The food was delicious and though the portions were small, there was more than enough. The sommelier was very friendly and spent a lot of time explaining the various wine pairings. The sea urchin noodles in a uni lobster broth was amazing. By far my favorite fish. The beef was also delicious (I missed taking a photo) - perfectly medium rare.

It was a very fun and filling experience! The food was delicious and though the portions were small, there was more than enough. The sommelier was very friendly and spent a lot of time explaining the various wine pairings. The sea urchin noodles in a uni lobster broth was amazing. By far my favorite fish. The beef was also delicious (I missed taking a photo) - perfectly medium rare.

I wasn't sure about this place. It was recommended when it was Gozu. It has changed names and menu. I called to make sure they take walk- ins. I was greeted warmly and asked if I was me. I love the U shape counter and watching the chefs work, creating delicious savory food for you. My server Abigail was very helpful, knew the menu well, and explained everything to me. I decided to go for the Chefs choice 5- course tasting for $130. I was not disappointed everything was spot on and amazing, I'm not sure what the first bite was, but it was very tasty. All the way till the end with 2 tasty candies. My least favorite was the Sea Urchin Noodles. I just not a fan of it. My favorite well I can't say for sure it was all delicious. But the Bordeaux Canele, with candy cap caramel and birch ice cream, was incredible. I have a chef friend who specializes in these, and this one was perfection. The only thing I with they did have was maybe a better selection of non-alcoholic drinks. Tea is OK, but I would rather have had something else. Well recommend to anyone, what great experience. I will be back so I can try other items. Thank you for a great experience and the creativity of great food.

I wasn't sure about this place. It was recommended when it was Gozu. It has changed names and menu. I called to make sure they take walk- ins. I was greeted warmly and asked if I was me. I love the U shape counter and watching the chefs work, creating delicious savory food for you. My server Abigail was very helpful, knew the menu well, and explained everything to me. I decided to go for the Chefs choice 5- course tasting for $130. I was not disappointed everything was spot on and amazing, I'm not sure what the first bite was, but it was very tasty. All the way till the end with 2 tasty candies. My least favorite was the Sea Urchin Noodles. I just not a fan of it. My favorite well I can't say for sure it was all delicious. But the Bordeaux Canele, with candy cap caramel and birch ice cream, was incredible. I have a chef friend who specializes in these, and this one was perfection. The only thing I with they did have was maybe a better selection of non-alcoholic drinks. Tea is OK, but I would rather have had something else. Well recommend to anyone, what great experience. I will be back so I can try other items. Thank you for a great experience and the creativity of great food.

We walked in for dinner without a reservation and ordered their tasting menu with the caviar addition. It was fantastic; I highly recommend trying it. The restaurant boasts a clean, modern ambiance and an unusual bar, creating a unique dining atmosphere. They prepare all the food right in front of you, which adds an exciting element to the experience. Each dish was exceptional, especially the sea urchin toast with wagyu on a sweet bun. Their unique service style features a rotation of staff, with a different waiter serving each course. We paired everything with fruity sake. We had a great experience and will definitely return. I'm surprised they haven't received a Michelin star yet.

We walked in for dinner without a reservation and ordered their tasting menu with the caviar addition. It was fantastic; I highly recommend trying it. The restaurant boasts a clean, modern ambiance and an unusual bar, creating a unique dining atmosphere. They prepare all the food right in front of you, which adds an exciting element to the experience. Each dish was exceptional, especially the sea urchin toast with wagyu on a sweet bun. Their unique service style features a rotation of staff, with a different waiter serving each course. We paired everything with fruity sake. We had a great experience and will definitely return. I'm surprised they haven't received a Michelin star yet.

Had the tasting menu with a large group of people. Situated around the kitchen it was nice to watch the chefs in action. Overall the food and experience was nice and I left full but not stuffed.

Had the tasting menu with a large group of people. Situated around the kitchen it was nice to watch the chefs in action. Overall the food and experience was nice and I left full but not stuffed.

This new concept from the team that brought you Gozu was one of my favorite recent dining experiences! Born out of the same space, is The Wild, a California-forward menu that features wild and cultivated local ingredients. The new direction allows the chefs to reconnect with their roots in a less restrictive format, and I am here for it. The concise menu features a la carte dishes or a chef's choice 5-course tasting for $130. I had the chef's tasting with additional supplements, and I love that I can definitively say every course was a hit. I loved the forest presentation of the first few chilled courses, from a fresh heirloom tomato avocado salad to a meaty tuna crudo. Next were the warm dishes, which started off strong with grilled mussels in a creamy sweet potato sauce. This was such a great example of what I crave in an elevated comfort food dish. I also had much anticipation for the uni noodles, and expectations were exceeded, just like the overflowing uni foam topping. An aged Sonoma duck with blackberry and salsify rounded off the strong, savory courses. Then came a caviar sundae, which served as a transition to dessert. This was the most memorable course of the night. I've never had anything quite like caviar with white asparagus and corn, and this interesting, savory-sweet combo gave my taste buds a new flavor profile to crave. Lastly, dessert featured one of my favorite pastries, the Bordeaux cannelé. The Wild's version incorporated porcini powder, for a hint of savory, served with candy cap caramel and birch ice cream. Service was wonderful as well, and I enjoyed the intimate counter seating around the central hearth.

This new concept from the team that brought you Gozu was one of my favorite recent dining experiences! Born out of the same space, is The Wild, a California-forward menu that features wild and cultivated local ingredients. The new direction allows the chefs to reconnect with their roots in a less restrictive format, and I am here for it. The concise menu features a la carte dishes or a chef's choice 5-course tasting for $130. I had the chef's tasting with additional supplements, and I love that I can definitively say every course was a hit. I loved the forest presentation of the first few chilled courses, from a fresh heirloom tomato avocado salad to a meaty tuna crudo. Next were the warm dishes, which started off strong with grilled mussels in a creamy sweet potato sauce. This was such a great example of what I crave in an elevated comfort food dish. I also had much anticipation for the uni noodles, and expectations were exceeded, just like the overflowing uni foam topping. An aged Sonoma duck with blackberry and salsify rounded off the strong, savory courses. Then came a caviar sundae, which served as a transition to dessert. This was the most memorable course of the night. I've never had anything quite like caviar with white asparagus and corn, and this interesting, savory-sweet combo gave my taste buds a new flavor profile to crave. Lastly, dessert featured one of my favorite pastries, the Bordeaux cannelé. The Wild's version incorporated porcini powder, for a hint of savory, served with candy cap caramel and birch ice cream. Service was wonderful as well, and I enjoyed the intimate counter seating around the central hearth.

Amazing food & service. Loved the local ingredients and everyone including patrons were all so sweet. We had the tasting menu and every item was delicious.

Amazing food & service. Loved the local ingredients and everyone including patrons were all so sweet. We had the tasting menu and every item was delicious.

Had a spectacular wagyu tasting menu here for restaurant week. The presentation of each dish was well thought out, and service was attentive and friendly. The wagyu skewer was very tasty, but other things like the broth and tartare were surprisingly delicious, and didn’t lean too heavily on the meat. The interior is sparse but in a modern sort of way, and majority of the seating is facing the kitchen, which is fun. Really enjoyed the experience and would return for another meal.

Had a spectacular wagyu tasting menu here for restaurant week. The presentation of each dish was well thought out, and service was attentive and friendly. The wagyu skewer was very tasty, but other things like the broth and tartare were surprisingly delicious, and didn’t lean too heavily on the meat. The interior is sparse but in a modern sort of way, and majority of the seating is facing the kitchen, which is fun. Really enjoyed the experience and would return for another meal.

Went for SF Restaurant week with my boyfriend to celebrate our one year and Gozu made the occasion feel extra special. We opted for the extra courses and beverage pairing and it was such a treat! Will definitely be back soon.

Went for SF Restaurant week with my boyfriend to celebrate our one year and Gozu made the occasion feel extra special. We opted for the extra courses and beverage pairing and it was such a treat! Will definitely be back soon.