Hours: Serving Dinner (Wed.-Sun.) 5-10 p.m.
Wild Common, formerly Cannon Green restaurant, is helmed by chef Orlando Pagan, former chef de cuisine at McCrady’s Tavern. Pagan’s menu includes a la carte dishes, but guests are encouraged to go with the $65 per person tasting menu which features a series of bites plus a first, second, and dessert course. Wine pairings are $30, and elevated wine pairings are $50. Zero Restauarant + Bar exec chef Vinson Petrillo helped oversee the opening of this sister Easton Porter property, telling us pre-opening: “It’s not my place to step on his toes, he’s super talented, I’m just making sure we’re on the same page... Large menus tend to create more waste as well. The company as a whole is trying to eliminate waste ... let’s stop killing things to kill things and wasting things to waste things, let’s collaborate and work together, and as a chef community we’re respecting ingredients for what they are.” Pagan’s thoughtful and inventive tasting menu includes King Mackerel crudo, Kurabuta pork tenderloin, and duck confit steam buns. —Mary Scott Hardaway (Dish, Summer 2019)
Executive chef Orlando Pagan crafts an inventive tasting menu in this beautiful Spring St. space. Menu highlights include fresh bites like Spade & Clover roasted carrots, Diver scallop crudo, and seared cobia; and rich indulgences like foie gras "pastrami cappaelletti, dry aged ribeye grilled over charcoal, and strawberry shortcake roulade.