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Our Food

We pride ourselves on making all of our food in-house, from scratch, every day. 

Rotisserie chicken and cauliflower are at the heart of the menu, along with delicious salads, sides, sauces, drinks, and dessert. We rub the chicken with bay leaf, oregano, and fennel pollen, giving it an herbaceous, savory flavor that really sings. The cauliflower is sprinkled with za'atar, a bright Middle-Eastern spice blend that brings out the roasty sweetness in the cauliflower. 

Our entree-style salads feature flavors from the around the Mediterranean, Central America, and Asia - flavors that are central to California cuisine. They're hearty enough for lunch or dinner, or to eat along-side an herbed chicken or slow-roasted cauliflower. 

Choose from our menu of sides,  add a couple of dipping sauces and a Cloudy Lane Chocolate Cloud Bar (or two), and enjoy a meal you can feel really good about.

 

A Bit About Ben

Hi, I'm Ben. I founded Wildacre Rotisserie with a mission to nourish my community with delicious, rotisserie-style food inspired by my time living and working in California. 

I've held leadership positions at a number of nationally-renowned food brands, including Director of Development at Souvla in San Francisco, Director of Culinary Innovation at Starbucks, and Director of Culinary Strategy at Sweetgreen. Over the last 15 years of cooking, learning, and problem-solving, I've developed a deep passion for making food that not only tastes good, but does good too. I can't wait for you to find your next favorite meal at Wildacre.  

When I'm not in the restaurant, I love building furniture, finding the next great hike with my wife and dogs, and finishing crossword puzzles.