The Fusion of Dive and organic
Like all the best things in life, The Wild Hare started with a love story and of course, compromise. Over a decade ago, our wife and husband founders Sarah and Dariush Moslemi had very different palates, Sarah with her background in yoga loving gluten free foods, vegan and vegetarian eating, and Dariush with a background in restaurants gravitating towards dive bars and fried snacks, The Wild Hare concept was planted. Always wishing they could go out to eat at a space that offered them both what they wanted to eat, ideas began to grow. From cheese curds to smoothie bowls, lots of vegan options, sustainable meats, and more. Gluten free was a must, but the standard was that nobody would be able to tell the difference, and that all the empty carbs in standard gluten free cooking or in using regular flour were out the window. We use rice bran oil in our fryers, our proprietary gluten free flour blend for our batters which are naturally 30% less calories, twice the protein and three times the fiber of other flours, organic and natural ingredients whenever possible, mix with that a deep love of the 90’s and boom, The Wild Hare was born. A deep dive into the functions of nutrition in the human body, The Wild Hare brings natural organic ingredients with inspiration of the Mediterranean and Moroccan flavors into a fusion of bar fare favorites that are perfect blends of healthy proteins, fats and fiber. Inspired by their background in yoga, Ayurveda and integrative medicine, plus a love of building relationships with local farmers, The Wild Hare became a casual, 90’s rock spin on organic cafes opening to the public on February 8th, 2022.
Let us take you on a wild ride as we share a fusion of flavors taking you down a rabbit hole of delicious meals without jeopardizing health all the while jamming 90’s faves and rockin 90’s music videos in the bar. We use no fake food and no non-fat products, everything is scratch made. If you don’t know how to make it, or where it comes from, don’t buy it, and definitely don’t eat it. Experience the taste of real food.
We Are Proud of our Team
Bringin’ it
Marcus Clark-OG
Dan Cunningham-Executive Chef
Evan Malm-Sous Chef
Sam Brown-GM