Wildacre Rotisserie Brings GAP-2 Certified, Vegetarian Fed, and Antibiotic and Hormone-Free Chicken and California-Style Cuisine to Greenwich

Published November 30th 2022
A Fast-Casual Restaurant for How People Are Eating Today
November 29, 2022, Greenwich, CT: Wildacre Rotisserie, a fast-casual rotisserie restaurant rooted in quality chicken, bountiful sides, vibrant salads, hearty wraps, and house-made sauces that add to Wildacre’s flavorful experience, brings California-style cuisine to Greenwich, CT.   
Wildacre Rotisserie, which opened this past summer, is spearheaded by Chef Ben Pote whose colorful background includes Director of Development at Souvla in San Francisco, Director of Culinary Innovation at Starbucks, and Director of Culinary Strategy/Culinary Program Manager at sweetgreen, a healthy and sustainable fast-food movement currently serving over 300 communities throughout the US. After earning his bachelor’s degree in Marketing from Washington University in St. Louis in 2008, Pote cooked his way through reputable kitchens such as Hillstone Restaurant Group (Hillstone, Houston’s) and The Florence Group (led by the Food Network’s Tyler Florence), before graduating from the French Culinary Institute in New York in 2010.
Wildacre chickens come from Freebird which sources from Amish and Mennonite poultry farms in Lancaster, PA. The chickens are GAP-2 Certified - Global Animal Partnership, a third-party verification organization that ensures quality of life standards for livestock. The birds are free of antibiotics, growth hormones, and steroids and are vegetarian-fed. The result is the most flavorful bird you have ever tasted.
Rotisserie chicken (served in family meals/pieces with sides and sauces or a la carte) is at the heart of the menu, along with the restaurant’s popular roasted potatoes which are cooked in the rotisserie’s bottom pan, catching the savory drippings from the chicken’s signature dry rub comprised of bay leaf, oregano, and fennel. Wildacre salads and wraps include such creative ingredient combinations as the Pacifica with shredded chicken, avocado, sheep's milk feta, fennel, radish, toasted sunflower seeds, cilantro, and lemon vinaigrette, and the Medi (V) filled with roasted cauliflower, sheep's milk feta, green olive tapenade, cherry tomatoes, shaved red onion, cucumber, and creamy tahini dressing. The primarily gluten-free (and often vegan) menu also features a variety of veg-tastic side dishes from crispy brussels to kale slaw to slow-roasted cauliflower. The restaurant’s California influence shows up throughout the menu with ingredients like fennel pollen, citrus fruits, and avocado, and flavors inspired by Mediterranean, Central American, and Asian cuisines. 
Like the menu, the space is wrapped in a bright modern California design aesthetic. Throughout the restaurant are images of poppies - the state flower of California. The remodeled space was designed by Westport Architect Frederick William Hoag and conceived around the rotisserie, whose sights and smells evoke an inviting feeling upon entering, and the calming view of Mill Pond.
Pote says, “We’re reimagining the traditional rotisserie with thoughtful ingredients and unique flavor profiles to bring you food you can feel good about for any meal of the week. We are enjoying being a part of the Greenwich community and its eclectic dining scene.”
Available for dine-in, pickup and delivery, and catered events.
147 E Putnam Avenue, (Cos Cob) Greenwich, CT
wildacrerotisserie.com / @wildacrerotisserie