The Wildemount has spread its wings

Bison is prime example of culinary growth

The Wildemount's bison ribeye/ Photos by Michael Stern
The Wildemount's bison ribeye/ Photos by Michael Stern
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The Wildemount certainly has upped its game since I reviewed the Aiken, South Carolina restaurant when it opened in early 2023. Back then, I described what it served as gourmet comfort food that adds flair to what’s familiar. It has evolved since then, and just recently introduced a new menu that describes the dining experience as “an adventure you can’t mimic.” I’m not sure what that means, but I am here to report that beyond some old favorites and reliable dishes built on house-made pasta, the kitchen’s repertoire has expanded to include sophisticated flights of fancy.

It still is possible to come for a satisfying meal that is not an adventure. You can begin with spinach artichoke dip, a refined version of the routine cocktail party hors d’oeuvre, nicely dressed up with pepper jelly and accompanied by toasted French bread. Or choose a charcuterie board or bruschetta.

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