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At The Fowler, a Family-owned Pizzeria Opens Its Doors

The Wylder will serve handcrafted, slow-batch pizza to the Central Addition neighborhood

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- The Wylder will serve "handcrafted, slow-batch pizza with soul" starting Oct. 19. - THE WYLDER
  • The Wylder
  • The Wylder will serve "handcrafted, slow-batch pizza with soul" starting Oct. 19.
Renters are still months away from moving into The Fowler, the mixed-use apartment complex at Fifth and Broad streets, but the first non-residential tenant has already made itself at home: The Wylder, a family-owned pizzeria, will open Thursday, Oct. 19, at 5 p.m., and promises to satisfy pizza buffs and epicureans alike. Located on the ground level of The Fowler, The Wylder offers a variety of pies with both red and white sauces, along with starters like housemade ricotta, a medley of salads, a full bar and a unique supper program.

David Rex, who owns The Wylder, said he loves pizza so much that he would happily eat it  twice a week—maybe even for life. His face lit up as he rattled off ingredients, and described what sets The Wylder apart from the surfeit of pizza joints in the Treasure Valley.

- The Wylder owner David Rex said he can eat pizza twice a week and never get tired of it. -  - SAM WONACOTT
  • Sam Wonacott
  • The Wylder owner David Rex said he can eat pizza twice a week and never get tired of it.
"Everything is family style, so it comes out as it’s ready. Our pizzas take a little longer, but we use a 50-year-old starter, and it takes 48 hours to ferment our dough, so it’s a slow process," said Rex. "We use really, really great flour. Our tomatoes are Bianco DiNapoli tomatoes from the central coast. Our pizza sauce is literally organic tomatoes and basil, blended. The flour is organic, out of Utah, and [we use] some flour from Idaho. We don’t want to be anything other than the best we can be. This is our passion, what we love to do.”

The pizza runs the gamut, with options like the Bronco, a red pizza with salumi, pickled fresno chilies and burrata; and the Honey Badger, a white pizza made with Parmesan cream sauce, Italian sausage, ricotta, caramelized onion and spicy honey.

Unlike traditional pizzerias, The Wylder also provides an assortment of dishes through its supper program that are often nowhere near Italian.
- Vegetarians won't feel left out at The Wylder with this pizza, Mushroom Party, on the menu. - THE WYLDER
  • The Wylder
  • Vegetarians won't feel left out at The Wylder with this pizza, Mushroom Party, on the menu.

"With the supper program, we’re doing something different each night. You’re not going to come here and eat pizza twice a week, but maybe you’re like, 'We had a great meal there on Sunday, let’s go back Thursday for ribs,'" said Rex.



In other words, come for the pizza—but come back for rotating nightly dinners, with entrees that range from pepper jelly ribs to fried chicken.

The Wylder plans to start serving lunch in mid-November following its Oct. 19 dinner opening. The lunch menu will consist of faster options, like fried chicken sandwiches and french dips, along with pizza.

- Check out this pie loaded down with Italian sausage and organic tomato sauce. - THE WYLDER
  • The Wylder
  • Check out this pie loaded down with Italian sausage and organic tomato sauce.

Rex, who grew up in Pheonix, Arizona, but spent summers in Salmon, Idaho, with his grandparents, has worked in the restaurant business for over 20 years. He and his wife left California, where he worked as the director of operations for a restaurant group, to start The Wylder and raise a family in Boise.

"We think the community is so amazing here. Everyone is so friendly and welcoming," said Rex. "We wanted to come somewhere where we could feel like we were a part of a community...where we can give people’s kids a place to work, where we could be intertwined. We just felt like this was the best spot in the country to do that.”

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