Wild Flour Italian: Inside and Behind the Scenes of This Month's Most Anticipated Restaurant Launch

Specializing in hearty and heartwarming Italian fare, Wild Flour Italian relies heavily on the Wild Flour DNA to tell its story.

For the Wild Flour group, success has definitely begotten many opportunities. Since its first café and bakery that opened in 2012, in a small corner of Bonifacio Global City, the group has since rolled out six more restaurants of its kind, and has founded a number of dining offshoots including Farmacy, an ice cream parlor and soda fountain; Little Flour, a casual, and more “bowl” driven eatery; and Pink’s Hot Dogs, the local outpost of a Los Angeles favorite. Earlier this month, after a year of anticipation, the foursome of chefs and proprietors—Walter Manzke, Margarita Lorenzana-Manzke, Ana Lorenzana-De Ocampo, and Allen Buhay—opened the first Wild Flour Italian restaurant not far from their first location. 

Specializing in hearty and heartwarming Italian fare, Wild Flour Italian relies heavily on the Wild Flour DNA to tell its story. The interiors are similar: a patterned tiled floor, simple wooden chairs and tables, and red brick and black iron accents. The Italian dining room, however, is not without its own individual details including a high vaulted ceiling, a marble-countered bar that grounds the space, and an Italian receiving table that holds Italian liqueurs that are waiting to be poured. In the back, a room for private parties is available.

Wild Flour Italian Recommended Dishes

Behind a glass bookshelf that anchors the space, an open kitchen churns out a menu that reflects the best of northern and southern Italian cuisine. Simple and flavorful tri-colored salads, house-made bruschetta topped with cherry tomatoes, arugula, and parmesan, and small risotto and bone-marrow filled arancini are just a few of the luscious starters available. Pizzas are made-to-order and fired up in the wood-fired pizza oven imported from Italy, while all kinds of pasta are handmade fresh daily. The open-fire grill is responsible for charring filets of imported branzino that are drizzled with olive oil, lemon, and thyme, as well as some tasty steaks, including the restaurant’s prized tomahawk.


Desserts, of course, are not to be missed; this is a Wild Flour after all. Baking sisters Margarita and Ana have used their new Italian dining hall to showcase recipes they have kept through the years from their travels to Italy. Early favorites include the chocolate amaretti cake bathed in chocolate sauce, a recipe Ana picked up during a cooking class at the Cipriani Hotel in Venice, Margie’s rich mascarpone cheesecake, and a Venetian-styled tiramisu.

We take you inside and behind the scenes at Wild Flour Italian in our video.

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Alicia Colby Sy
Executive Editor, Town and Country
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