Wildland is a full-service restaurant and bar with an ambitious bakery program
Head baker James Belisle, left, and founding partners John Resnick and executive chef Eric Bost inside Wildland, their new all-day restaurant, bakery and bar in Carlsbad Village on Monday, Dec. 15. John Resnick and Eric Bost, the restaurateur and executive chef behind Carlsbad’s two State Street restaurants Campfire and Michelin-starred Jeune et Jolie, have expanded their footprint on the bustling road this month.
Resnick said the idea behind Wildland, which has a coyote logo and sunny Southwestern look designed by the L.A. firm Bells & Whistles, was to create a restaurant that complemented Campfire and Jeune, which are both dinner-only, date-night spots. Belisle said he got into the restaurant business 20 years ago as a cook, but quickly found his passion as a baker because he loves working with his hands and doesn’t mind the solitary overnight shifts that bread-making requires. He was ready for a change of pace from New York and liked the idea of building the bread and pastry program from scratch at Wildland, which will also supply Campfire, Jeune et Jolie and Lilo.
Meats and fish are cooked over fire, but the Wildland kitchen, overseen by chef de cuisine Kaitlyn Jean Smith, cooks with almond wood, which doesn’t leave as bold a flavor imprint on the food as the red oak used at sister restaurant Campfire. Resnick said that Wildland was built to serve the community, and hearing locals’ enthusiastic responses about the food, drinks, cocktails and space has been gratifying. Bost agrees.Wildland restaurant’s house baker James Belisle making bread in Carlsbad on Monday, Dec. 16, 2024 in San Diego, California. Millions of people may get expanded Social Security benefits.
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