fiery options at Wildfire Public house

BY VIRGINIA STILL

During the springtime in the Central Valley the days and nights could be sunny and warm, or rainy and cool. Wildfire Public House has indoor and outdoor seating for guests where the food and drinks are always fired up and the atmosphere is always inviting no matter the weather.

Wildfire Public House has been open since June of 2019 and is open seven days a week. They have a very lively brunch on Saturdays and Sundays from 10 a.m. to 2 p.m. and 2 for $18 lunch specials during the week. On Monday nights they offer guests live music.

They have also expanded operations to catering events like weddings, anniversaries, and fundraisers. They can cater small events to larger events with over 1,000 people.

Although the menu items and custom craft cocktails change on occasion, Owner John Ismail and General Manager/Co-Owner Michael Youkana are dedicated to bringing guests custom creations that stand up to their level of quality, service and cleanliness. And they will always have their customer favorites on the menu.

“I would describe it as a very trendy California menu,” said Ismail about what type of food that is served at Wildfire Public House. “American. Trendy meaning items that you can’t find anywhere else. Items that we came up with based on the culinary creativity and the restaurant experience background that we all have collectively.”

Youkana added, “We get feedback from employees and guests especially the reoccurring guests what they are looking for and what they like. We see what is new and in nowadays.”

The appetizer menu has a variety of edible delights like the Lamb Lollipops that are a guest favorite that are New Zealand lamb chops grilled to perfection with chimichurri pesto and a balsamic reduction sauce.

The Asparagus Cigars are Wonton wrapped asparagus stuffed with a basil oregano cream cheese, topped with micro greens and lemon pepper aioli that are tasty. The Eggplant Parmesan Stack did extremely well as a limited time item that has now made the menu. It is a crispy eggplant with provolone cheese, fresh basil, arugula, in a rich homemade marinara sauce and drizzled with a lemon oil.

They have a variety of pizzas like the Wild Mushroom, Bacon Pickle Pizzas, Pepperoni and one created by Michael called the Italiano with pepperoni, salami, jalapenos, red onions, basil and rich tomato sauce.

They offer a variety of salads and sandwiches like the Wildfire Burger and the Bahn Mi which is grilled chicken, radish-carrot-cilantro slaw, pickled jalapeno, and spicy mayo on a toasted bolillo bun.

The dinner menu has something for everyone from Truffled Gnocchi, Braised Short rib to salmon or the flaming ribeye. The custom menu items are created from scratch and all sauces are made in house.

The elaborate bar area has plenty of seating and there are a number of options from their signature cocktails to the new wine list that has several varietals.

They have a Fiery Margarita Flight that comes with 2 margaritas in strawberry, mango, pomegranate, or guava flavors that are on fire. The Chili Mangorita is a new signature cocktail that was added to the menu that has chili infused tequila that is not only spicy but very tasty and on fire.

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They have a loyalty program for their regulars to offer guests reward points on each dollar spent.

“I love what I do,” remarked Youkana. “Being able to come in and work at an establishment where everyone has trust in each other. We enjoy being here and taking care of our guests. It doesn’t feel like a job. We are making people feel happy and welcomed.

It is a good feeling that we are here for our community and able to take care of them.”

Since the beginning they have focused on bringing their customers consistent food quality, fantastic service and a unique environment.

“My favorite part is that every day is different,” stated Ismail. “I love people. I am very hospitable. I enjoy making people feel good and feel happy. I am very fortunate because not only do I have Michael as my general manager partner but we have wonderful employees. I could not do this by myself.”