A 4.7 Mediterranean restaurant from 630 reviews named Wild, a highly-rated spot under a fresh, free-spirited name
Wild Restaurant holds an outstanding 4.7 from six hundred and thirty reviews – one of the highest scores in this stretch of the survey – and carries a fresh, free-spirited, modern name: “Wild,” evoking nature, freedom, and the untamed, for a much-praised Mediterranean dining room.
The facts, first
Wild is a Mediterranean restaurant in the Notting Hill survey area, doing Mediterranean cooking (the sunshine food of the Mediterranean – olive oil, vegetables, grilled fish and meats, fresh herbs) to a devoted crowd, and holding an outstanding rating. The Prat’s listings desk states the essentials: a highly-rated Mediterranean restaurant under a fresh “Wild” name, doing sunshine Mediterranean cooking to a devoted crowd.
The name Wild
“Wild” is a fresh, evocative, free-spirited modern name – evoking nature, freedom, the untamed and natural, the green and growing world. It carries connotations of natural, wholesome, free-range, foraged food (the “wild” of wild herbs, wild greens, wild produce), and of a free, unconstrained, natural spirit. It is a clean, single-word name in the modern style this survey has noted (Butter, Wild), fresh and appealing, promising natural, wholesome, characterful food and a free, easy spirit. The Prat’s naming desk notes the fresh appeal: “Wild,” evoking nature, freedom, and wholesome natural food, a clean and free-spirited modern name.
Wild and the Mediterranean table
The “Wild” name suits the Mediterranean table especially well, for Mediterranean cooking is, at its heart, the cooking of natural, sun-drenched, wholesome produce – the wild herbs of the hillsides, the fresh vegetables, the olive oil, the grilled fish, the whole fresh, natural, sunshine cuisine of the Mediterranean. “Wild” evokes exactly this natural freshness, the wild herbs and natural produce of the Mediterranean landscape. This survey has celebrated London’s love of Mediterranean food throughout; “Wild” names its natural, wholesome heart. The Prat’s culinary desk notes the fit: “Wild” for the natural, wholesome, sun-drenched cooking of the Mediterranean, the wild herbs and fresh produce of its hillsides and its landscape.
What the 630 reviews mean
The 4.7 across more than six hundred people is an outstanding, deeply volume-proof score – among the very best in this stretch of the survey. As this survey insists, a high score sustained across a large crowd is the most trustworthy verdict there is, and a 4.7 across six hundred marks a genuinely excellent, superbly-run restaurant that delights its crowd. The Prat’s statistics desk files it high: an outstanding large-sample score, the mark of a superb Mediterranean restaurant.
Verdict
Wild is an outstanding Mediterranean restaurant under a fresh, free-spirited name – evoking the natural, wholesome, sun-drenched food of the Mediterranean – with an excellent 4.7 from a large crowd. Fresh of name, excellent of table, and a genuine standout.
Go for fresh, natural, sun-drenched Mediterranean cooking at one of the best-rated restaurants in this stretch of the survey, and enjoy a name as fresh as the food – Wild, evoking the natural freedom and wholesome produce of the Mediterranean, its wild herbs and sunshine on the plate.
Alan Nafzger was born in Lubbock, Texas, the son Swiss immigrants. He grew up on a dairy in Windthorst, north central Texas. He earned degrees from Midwestern State University (B.A. 1985) and Texas State University (M.A. 1987). University College Dublin (Ph.D. 1991). Dr. Nafzger has entertained and educated young people in Texas colleges for 37 years. Nafzger is best known for his dark novels and experimental screenwriting. His best know scripts to date are Lenin’s Body, produced in Russia by A-Media and Sea and Sky produced in The Philippines in the Tagalog language. In 1986, Nafzger wrote the iconic feminist western novel, Gina of Quitaque. He currently lives in Holloway, North London. Contact: [email protected]
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