Just Opened, Wild Flour Italian Gives Its Pasta and Pizza That Wildflour Magic Touch
In seven short years, the Wildflour Group has carved a remarkable niche of its own in Manila’s restaurant landscape with Wildflour and Little Flour, Pink’s and Farmacy. Now with its 16th location, its latest “baby,” Wild Flour Italian just opened its doors at The Finance Centre in Bonifacio Global City. As the name suggests, it’s Wild Flour’s interpretation of traditional Italian dishes, and judging by what transpired during the launch night and our food tasting, this will be one of the new favorites of our city’s discriminating diners.
From their first Wildflour in BGC which opened in 2012, Los Angeles-based Walter and Margarita Manzke, at the prodding of Marge’s sister, Ana Lorenzana de Ocampo established a Wildflour pedigree that made it THE place for an exacting clientele used to traveling abroad and who were looking for quality French bistro-type fare. I love their Tarte Flambés, cakes, bread, and desserts.
Here in Manila, Italian cuisine has long been a family dining and comfort food go-to, with pizza and pasta dishes leading the way. With Wildflour’s reputation for using the freshest of ingredients and giving familiar dishes a little twist or added zest to turn them into unique propositions, it’s a marriage made in culinary heaven.
Try the Mezze Maniche Bolognese which uses both beef and pork with a tomato-based sauce, served with al dente precision, and see what I mean. It’s familiar but different enough so you know that it’s only at Wild Flour Italian that you’ll get it served in this specific manner—one of the keys to any restaurant carving out a valued legacy.
Mezze Maniche Bolognese
Among the WF Italian starters, I recommend the Prosciutto with Mango and Arugula, and the Asparagus al Forno. Whereas traditional prosciutto would be paired with melon, Wild Flour goes delectably lokal by using mango instead. And the oven-baked asparagus has a fried egg served with all the green goodness.
Prosciutto with Mango and Arugula, and gnocco fritto
If Osso Buco is among your favorite Italian main courses, you won’t go wrong with Wild Flour’s version that’s a full meal in itself, paired with Risotto Milanese that’s rich and creamy, sprinkled with gremolata. The Pepperoni Pizza uses spicy sausage to give this edition a little kick that’s unexpected but satisfies.
Osso Buco with Risotto Milanese and gremolata
Pepperoni Pizza with tomato, spicy sausage, and mozzarella
There’s a Mascarpone Cheesecake that is also given that Wild Flour touch via a mango and passionfruit sauce the cheesecake swims in. But my hands-down winner in among the desserts would be the Torta di Cioccolato, a modified lava cake topped with a dollop of hazelnut gelato, with frangelico cream poured over the whole blissful creation. This is the one that’s sweet surrender of the sinful type, and I wouldn’t be surprised to find this dessert as the one people go back for time and time again.
Considered one of the top pastry chefs in the United States, Marge Manzke is a James Beard Awards Outstanding Pastry Chef nominee three years in a row, and on the occasion of the restaurant’s pre-opening party, she was on hand, with husband Walter, to welcome guests and sign her cookbook, Baking at République (available at all Wildflour outlets). Along with Ana, the three have grown Wildflour to heights unimagined when it all began a scant seven years ago. Wild Flour Italian is one worthy addition to this chain of eateries.
SURREAL. Who would have thought?? I feel like I won an Oscar so here goes... sincere thanks to everyone who made this possible. Team pastry, for all your hard work and bringing the vision to life @vickioh @jacklynyang The whole republique family, my parents for pushing me in the right direction and being an example of work ethic and dedication, my brothers and sisters for pushing me to be better, my agent @cowlesagency , my editor Lorena Jones @tenspeedpress for believing in me. Photographer @kteig , pictures look unbelievable and of course the awesome @bettyhallock thank you from the bottom of my heart. Last but not least, my husband Walter, this definitely would not be possible without you. You are my partner in crime and everything that has made me who I am today. I love you!!!
Wildflour Italian, G/F The Finance Centre, 9th Avenue corner 26th Street, (right across Maybank Theater), Bonifacio Global City, (02) 244-3930 or (0917) 632-9384
Photos by Philip Cu-Unjieng