TUCSON, Ariz.—A California-inspired restaurant with strong hints of garlic had its grand opening just a few months back and it’s the perfect place for a fancy date night.
Wild Garlic Grill, located on 1st Avenue and Grant Road, opened in December, but made its grand opening at the end of January.
“It’s California French,” said general manager Steve Schultz, who has been working in the culinary field for 33 years.
The inspiration for creating the restaurant came from living in Monterey, Calif., near the city Gilroy, where garlic is often grown, Schultz said. He explained that he loved the atmosphere and wanted to create a restaurant that centered on garlic.
The grand opening was very busy, the restaurant teeming with the sounds of customers’ voices, sizzling food, and live music, Schultz explained.
On the outside, Wild Garlic Grill looks like an old A&W root beer stand, but the interior reveals wooden ceilings, stone tile pillars, soft lighting and dark wooden furniture with wine glasses at every place setting. The restaurant is filled with a garlic scent and has a Paris vibe. Customers can order dishes like grilled Ahi tuna steak, braised lamb shank in wild mushroom Burgundy wine sauce with garlic mashed potatoes, or Gilroy garlic Swiss fondue with fresh-baked sourdough bread.
Charlie Johnson, a customer at Wild Garlic Grill, said she was drawn into the restaurant by its appealing name. “I always like trying new places,” Johnson said. “They have a very surprising menu.”
“It’s not easy thinking of a good name, but I finally did it myself,” Schultz said.
According to the menu, Wild Garlic Grill uses locally farmed and organic produce as well as sustainably caught seafood. Schultz recommended the sea bass with garlic vine ripe tomato risotto and avocado, heart of palm (a vegetable cut from the center of a palm tree) tapenade. Johnson ordered a Portobello mushroom sandwich to go. The restaurant also offers Black Angus burgers.
Customers can sit at the bar and watch their meal being made or lounge in the dining room as well.
“Working for Steve is never boring,” said Brown, who has worked under Schultz for over four years. “Never boring.”