At the corner of 68th and Becher streets in West Allis, the “seed to table” Wild Roots eatery and eatery has made a name for itself over the past year.
“After my first year, we actually had a really good trend. A positive trend, ”said Thi Cao, chef and owner of Wild Roots restaurant.
After celebrating a successful one-year milestone in March, Thi couldn’t believe what happened next amid the coronavirus pandemic.
“The next week we had to close. It was a shock, it was overwhelming,” Cao said.
The disappointment was quickly relieved, as the community came to support Wild Roots.
“We are all in the same boat and we are all very united. People came to the restaurant saying we want to support you, we want to buy gift certificates etc. So we were very lucky in this area. respect, ”Cao said.
Switching to take-out in March, April and May, the restaurant was still able to prepare meals on the doorstep. To offset beverage sales, Wild Roots got creative.
“We had to be innovative, like most of the restaurants in our city, to start bottling these cocktails and sell wine and become more retail,” Cao said.
Fortunately, that was enough to bring Wild Roots into June, the month we saw some normalcy return with limited dining options.
“The most important thing for us is that people have to start working again. We are open, we want to start working again, we want to bring back the service and the restaurant. But also not to take away what is happening in this country” , Cao said.
By this, Thi simply means to bring comfort to people by serving them food that only he can provide.
“I’m a Vietnamese, who grew up in America, who studied classic French cuisine, whose first chef job was in an Italian restaurant. I studied abroad in Spain. That’s about my personality, and the comprehensiveness of my upbringing and background is depicted on the flat, ”Cao said.
Wild Roots is open Tuesday to Thursday 10 a.m. to 2 p.m. and 4 p.m. to 9 p.m. Friday to Saturday they are open until 10 p.m. Sunday 10 a.m. to 2 p.m.
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