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.
- Sam Wonacott
- The Wylder owner David Rex said he can eat pizza twice a week and never get tired of it.
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.
- 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.
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.”