The Wild Son: An Inside Look with Chef Anthony Genovese
April 13, 2017
How would you describe The Wild Son?
The Wild Son is an all day restaurant serving breakfast, lunch and dinner with an emphasis on delicious and healthy proteins, vegetables, greens and grains. Our bar serves fresh juices and makes our own specialty sodas, along with coffee, cold beer, organic wine and creative cocktails.
The Wild Son lives in a light and airy space with friendly service and bohemian feel perfectly sandwiched between some of the best NYC attractions in the most interesting Manhattan neighborhood where something is always happening.
Briefly tell us about your background and your role at the restaurant.
My family comes from a long lineage of average cooking. When I was a kid, I had a palate comparable to a Michelin Guide restaurant ranking officer. I knew there had to be something better than casseroles, canned vegetables, and an overcooked pork chop. So, at the ripe age of 15, I started to embark on my culinary journey, to better hone in on my “food voice.” Flash forward to 2017, and here I am as Chef De Cuisine of The Wild Son. I oversee daily operations and do my best to cook as healthy and interesting dishes, brimming with flavor.
Tell us what you love about the Meatpacking District and the community.
In the nine months we’ve spent in the Meatpacking District, it’s been nothing but love. When you move around the city to different areas, you really try to find the things you need from that immediate vicinity that help keep your day going. Where am I going to get coffee on my way to work? I am partial to the area’s Blue Bottle and Kobrick, both a quick walk from restaurant. If we forget to order something for the menu or run low, which market is going to provide a quality product? Chelsea Market is steps away and there are a few low-key produce stands around the area. Where am I going to find some really cool, old vinyl? There’s a flea market every couple of weekends around the corner and it’s full of gems. It’s things like this that help balance out the type of work schedule that can rack up the hours, and make it more sustainable.
You wouldn’t believe how some days all you need to make it through is a coffee, a banana and a walk on the High Line while the sun is setting, and I have all of those luxuries in this district.
What would be your favorite order on the menu at The Wild Son?
Hard to pick just one item, so a few of my favorites are the Avocado Toast (aka the “Green Tartine”), Good Morning Sunshine, Buttermilk Pancakes with Berries, a To My Health (a house-made juice blend), a glass of kombucha and some of my homemade freshly baked bread!
If you had a few hours in district, how would you ideally spend the day?
Walk the High Line, for sure, or go out by the piers along Hudson River Park. A little fresh air and some water has cured more for me in my life than any doctor.
What are some exciting updates happening at the restaurant?
I’m really excited about our new dinner menu. We have spent a few months playing with new items, and have some well thought-out and interesting dishes available. We’re starting a happy hour too.
What’s an easy DIY recipe you can share with the community, inspired by The Wild Son menu?
Raw Walnut Pate with cashew cheese and crudité – perfect, fresh and light for spring!
Raw Walnut Pate
“I love this recipe because it’s fast and easy to make and gets even better if it sits for a day. It’s fantastic as a part of an antipasti course for a dinner party while guests are arriving and goes well with just about everything.”
.5 pound of walnuts
1 medium red onion, sliced
1 red pepper, diced
3 medium carrots, peeled and sliced
7 sprigs of mint, washed and picked
1 oz lemon juice
2 oz apple cider vinegar
2 oz safflower oil
1 tsp salt
1 tsp clover honey
.5 tsp chili flakes
.5 tsp sriracha
1 oz water
-Soak walnuts for thirty minutes in cold water
-Remove from water and drain well
-Buzz in food processor with a little water until smooth
-Remove and clean bowl
-Process carrots onions red pepper mint and the rest of the wet ingredients together until very smooth
-Combine walnut paste back in with the vegetables, process until smooth and combined
-Add sriracha and chili flakes, mix until combined
-Add honey and salt to taste
Serve with crackers, crusty bread, fresh vegetable crudité or all of the above.
The Wild son is located at 53 Little West 12th Street and is open for breakfast + lunch seven days a week 10a – 4p and dinner Tuesday – Saturday starting at 5:30p. Follow chef at @antgeno and the restaurant @TheWildSonNyc.