In the heart of Palo Alto’s Town & Country Village, Wildseed offers inventive plant-based cuisine made with fresh seasonal ingredients and a creative touch. Owner Adriano Pagnini was inspired to open Wildseed through his own health journey, emphasizing that eating seasonally not only improves the taste of food but also health and well-being. Since its opening in 2021, Wildseed has stayed true to this vision by offering the community fresh and healthy alternatives to traditional dining.
Curried Cauliflower ($14): 10/10
The Curried Cauliflower is a must-order appetizer for sharing. Though it lacks spice, the soft roasted cauliflower is full of rich curry flavor. The muhammara dip mixed with toasted almonds adds a smoky sweetness and a nice crunch that pairs nicely with the cauliflower. The Curried Cauliflower is a tasty and well-balanced dish that everyone can enjoy.
Wild Mushroom Zeppole ($14): 7/10
The Wild Mushroom Zeppole is made of mushroom fritters sprinkled with porcini dust and served with a vegan herb aioli. The fritters have a warm, comforting taste, though they lean more doughy than crispy and have only a mild hint of mushroom. The creamy aioli adds a subtle tang that pairs nicely with the soft texture of the zeppole, bringing balance to the dish. If you’re not a fan of strong mushroom tastes, you may still enjoy this dish, but mushroom lovers might find it too subtle.
English Pea & Ricotta Ravioli ($24): 7/10
The freshness of the ingredients shines through in the English Pea and Ricotta Ravioli. The tender pasta is filled with creamy ricotta and sweet peas. The mint adds a refreshing taste, while seasonal sugar snap peas provide a light crunch and subtle sweetness. However, some vegetables like the asparagus, carrots, and radish were a bit overpowering and distracted from the focus on the pasta. Still, the dish is an excellent option for the spring season.
Peruvian Hodo Soy Tofu Skewer ($24): 6/10
The Peruvian Hodo Soy Tofu Skewer offers a healthy, plant-based twist on traditional barbecue skewers, featuring vibrant vegetables like yam, king oyster mushrooms and squash. It’s paired with a refreshing mini quinoa salad and creamy soy tzatziki. While each vegetable brought its own distinct flavor to the dish, the portion size felt underwhelming, and the overall presentation came across as somewhat basic for the price. It wasn’t very filling as a full meal, but if you’re looking for something light and healthy, the skewers are a solid choice.
Enchiladas Rojas ($21): 9/10
The Enchiladas Rojas are a standout on the menu, delivering a bold, flavorful experience with every bite. The chili de árbol and tomato sauce add just the right heat, soaking into soft tortillas filled with tender mushrooms and sweet onions. Topped with coconut mozzarella, crunchy cabbage, radish, and avocado, the dish is as colorful as it is tasty. The variety of textures and flavors works beautifully, as the bold ingredients and sauces come together in a well-balanced, satisfying dish.
Warm Chocolate Cake ($14): 8/10
This rich plant-based dessert features a moist chocolate cake topped with a chocolate coconut rum sauce. It is served with chocolate ice cream, toasted hazelnuts, and a coconut cream cheese mousse for a mix of sweet, creamy, and crunchy flavors. The chocolate cake is rich, gooey, and deeply satisfying, with the coconut rum sauce and mousse adding layers of luscious flavor. The coconut milk chocolate ice cream adds a light touch, though it lacks some of the creaminess of traditional ice cream, likely due to its dairy-free base.
