by New York City, NY – A well-known name from New York’s Mexican dining scene is returning with a fresh culinary concept designed for modern tastes. Chef Ivy Stark, a longtime leader in the city’s Latin-inspired food movement, has introduced her plant-forward restaurant BKLYN Wild to Manhattan’s Union Square, bringing a menu focused on bold flavors, vegetables, and protein-rich dishes.
The restaurant officially opened on March 9, marking the Manhattan expansion of Stark’s popular Dumbo-based plant-focused eatery. With this new location, the chef hopes to show that plant-driven meals can be satisfying for everyone—not just vegetarians.
The concept blends vegetables, grains, and proteins with strong Latin American and Mediterranean flavor influences, creating dishes that are both nutritious and deeply flavorful.
“Let plants shine—even before it became a trend,” Stark said while explaining the philosophy behind her cooking.
This approach reflects years of experience in fine-dining kitchens, where Stark developed techniques to elevate vegetables into the center of the plate.
A Menu Inspired by Personal Favorites
The menu at BKLYN Wild is intentionally simple but carefully curated. Instead of offering an overwhelming list of items, the focus is on balanced bowls and flavorful combinations that highlight wholesome ingredients.
According to Stark, many of the dishes are inspired by meals she personally enjoys eating.
“A bowl of grains and greens, some beans and vegetables with bold flavors that lean into Latin American and Mediterranean food culture.”
These dishes aim to deliver comfort, nutrition, and vibrant taste all in one meal. The chef emphasizes that plant-forward food doesn’t have to feel restrictive or bland.
In fact, Stark believes the opposite is true.
“Plants can really take the center of the plate in dishes other than salads.”
One of the restaurant’s standout items is a plant-based macaroni and cheese, a dish Stark says has surprised even customers who normally prefer meat-based meals.
“We make a plant-based macaroni and cheese that even the most staunch meat-eater will love.”
The goal is to prove that vegetable-focused cooking can still be indulgent, satisfying, and exciting.
A Flexible Approach for Both Vegans and Omnivores
While BKLYN Wild began as a fully plant-based concept, the Union Square location introduces a slightly broader approach. Stark has designed the menu to welcome a wider audience, including those who enjoy both plant-based and traditional proteins.
The restaurant’s refreshed slogan captures that philosophy clearly:
“Rooted in Plants, Powered by Protein.”
Guests can choose to keep their meals completely vegan or add additional protein options. Some of the protein add-ons available include eggs, chicken breast, and flat iron steak, allowing diners to customize their bowls according to their preferences.
At the same time, the menu still offers a variety of plant-based protein options, such as:
- Black bean chipotle plant-based burger
- Spicy tofu toppings
- Protein-rich grains and legumes
This flexible structure makes the restaurant appealing to groups with different dietary choices.
Signature Dishes Bringing Latin Flair
One of the most popular dishes carried over from the original Dumbo location is the Feliz Bowl, a colorful and satisfying combination of ingredients.
The bowl includes:
- Quinoa
- Fresh greens
- Roasted plantains
- Black-bean papaya pico de gallo
- Agave-lime dressing
The dish perfectly reflects Stark’s culinary style, blending sweet, savory, and citrus flavors in a single bowl.
Other menu options include vegan bowls and salads, each crafted with the chef’s signature Latin-inspired flair. The goal is to highlight ingredients that feel both nourishing and indulgent at the same time.
A Modern Dining Concept for 2026
BKLYN Wild’s arrival in Union Square comes at a time when plant-forward dining is gaining increasing popularity across major cities. More consumers are looking for meals that emphasize vegetables and sustainability while still offering strong flavors and satisfying portions.
Rather than focusing strictly on veganism, Stark’s concept embraces a plant-first philosophy that allows flexibility for different eating styles.
This approach reflects a broader shift in the restaurant industry, where chefs are increasingly experimenting with vegetables as the star ingredient rather than treating them as side dishes.
With its combination of vibrant flavors, customizable bowls, and protein-packed ingredients, BKLYN Wild aims to attract a diverse range of diners—from dedicated vegans to curious food lovers looking for something new.
For Stark, the mission remains simple: showcase how delicious plant-forward cooking can be.
Now open in Union Square, the restaurant invites guests to explore a menu where vegetables take the spotlight without sacrificing taste or satisfaction.
Would you try a plant-forward restaurant like this, even if you’re not vegetarian? Share your thoughts respectfully in the comments and join the discussion.
