About Us
Rooted in Plants, Powered by Protein.
BKLYN Wild is a plant-forward concept rooted in fresh, thoughtful food and built for the way people actually eat today.
As we return to Time Out Market, now at Union Square, we’re evolving with a simple idea in mind: Rooted in Plants, Powered by Protein.
Our menu is grounded in the same vegan bowls, salads, and plates that have always defined BKLYN Wild. Seasonal ingredients, bold flavors, and balanced meals remain at the core of everything we do.
At the same time, we’ve expanded how our guests can experience those dishes. Over the years, we’ve consistently heard requests for more flexibility, whether that meant adding an egg, grilled chicken, or another source of protein. This next chapter reflects that feedback.
Today, every dish at BKLYN Wild is designed to be customizable. Guests can keep things fully plant-based or add their choice of protein, including plant-forward options like our black bean chipotle “burger” and spicy tofu, alongside additions like egg, grilled chicken breast, and flat iron steak.
BKLYN Wild remains committed to its roots. We’re simply creating more ways for everyone to find their place at the table.
Our Chef
Chef Ivy Stark brings decades of culinary experience from some of New York and the country’s most celebrated kitchens to BKLYN Wild. A graduate of the Institute for Culinary Education, Ivy trained under renowned chefs including Mary Sue Milliken, Susan Feniger, Gary Robins, and Normand Laprise before holding executive roles at acclaimed restaurants such as The Sign of the Dove, Cena, Rosa Mexicano, and Dos Caminos.
Known for her ingredient-driven approach and bold, thoughtful flavors, Ivy has built a career creating food that is both vibrant and approachable. Today, that same philosophy shapes BKLYN Wild — a concept rooted in fresh produce, balanced nutrition, and flexible, satisfying meals designed for the way people eat now.