Wildland is a bold, rustic concept from North County restaurateur and aesthete John Resnick

It’s been six years between concepts. And Wildland is worth the wait for wood-fired everything in convivial Carlsbad Village. Earthy. Artisanal. Oozing with handcrafted terracotta. The 190-seat all-day restaurant, bar, and bakery is the follow-up to Michelin-starred Jeune et Jolie from restaurateur John Resnick and his chef/partner Eric Bost. 

“We wanted Wildland to be reflective of the natural beauty and creative spirit of North County, to feel timeless, incredibly inviting, and approachable,” says Resnick. “Whether day or night, this place is about community. The stand-up bar adds to this sense of spontaneity, social interaction, and de-formalization.” 

With State Street sister spots Jeune et Jolie and Campfire, Resnick has single-handedly elevated North County’s dining scene with thoughtful design, and mad details like soundtracks and glassware. For Wildland, he teamed up with on-again design partner Bells + Whistles. 

Housed in the original 1970s Morey Boogie Boards factory, Wildland is soaring and sun-dappled, inspired by Southern California’s natural landscape with cuisine influenced by the coastal culinary traditions of Italy, France, and the broader Mediterranean. Floor-to-ceiling windows, cinderblock walls, and concrete floors are geared toward the all-ages, all-day crowd. No velvet booths here. 

The 8,000–square-foot open floor plan is an immersion between indoors and outdoors. It’s centered around rustic, vibrant California cooking — somewhere to grab coffee and a pastry in the morning, a sandwich for the beach, meet up for an al-fresco cocktail, and gather impromptu come evening. Reservations are not required.

In a rigorous design process that played out over three years, everything but the cinderblock walls were custom made to fit the Wildland aesthetic: Woodsy comfort and coastal style. Sprawling windows draw natural light into a warm space with rough concrete floors, handcrafted burnt-orange terracotta tiles, and white rift oak millwork. Custom touches include a bespoke sound system and a one-of-a-kind, ten-foot tapestry of a desert landscape by painter Tyler Hays. Plaster walls are designed by local artist Sasha Seyb. 

Walking through a patio flanked by two live oak trees, guests are drawn into the bustling action of the restaurant, with views of the bakery behind a long counter and pastry cases, a custom beige Mugnaini wood-fired oven anchored in the open kitchen, and a walk-up bar at the heart center. A private dining space can seat up to 18 at a long table. 

“Wildland is a big, bold, and energetic space, where everything that we do is on full display. A wide open kitchen, bakery, and bar help create a connection between our guests and our teams,” says Resnick. 

Overseen by Bost and Chef de Cuisine Kaitlyn Jean Smith, Wildland’s rustic cuisine is focused on seasonal cooking with artisanal ingredients. Wood-fired pizzas, housemade pasta, rotisserie chicken, smoked fish, and seasonal salads rule the menu, with many ingredients sourced from Southern California farms. Grains are from Cairnspring Mills and Tehachapi Grain Project. 

Head Baker James Belisle, previously of New York City’s famed Lafayette, directs an expansive program showcasing fresh breads, viennoiserie, pastries, cakes, and more. 

Open for breakfast, lunch, and dinner seven days a week, highlights from the breakfast menu include Wood Fired Eggs with blistered tomato, piquillo peppers, chickpeas, za’atar, and a baguette or Blueberry Pancakes with toasted seeds and a dollop of mascarpone. For lunch, there’s a selection of wood-fired sandwiches (also available for grab-and-go) like Porchetta on house-made sourdough with charred onion alongside dishes that straddle day and night, like a Wild Pizza with rich guanciale, imported Castello Blue Cheese, and a cured egg yolk, or a Rotisserie Chicken Plate that’s perfect for sharing with chickpea hummus, house-made flatbread, Little Gem salad, and pickled veggies. 

A dedicated kids’ menu featuring Chicken and Pasta Soup, Tomato and Cheese Pizza, and more lends to the family-friendly vibe. In addition to the extensive daytime pastry selection, the dessert menu features a Pistachio Tiramisu with orange blossom mascarpone and a Chocolate-Buckwheat Tart with Earl Grey whipped cream.

Cafe service also runs all-day, with coffee sourced from neighboring Steady State Roasting and a playful “Fancy Coffee” selection featuring Olive Oil-Honey Lattes and Chocolate-Hazelnut Lattes. Loose-leaf teas are sourced from La Jolla’s Paru, while juices include “fluffy” orange and grapefruit options, and a green juice showcasing a homemade tonic made from cinchona bark, citrus peel, and gentian root. 

Beverage Director Andrew “Coco” Cordero oversees a cocktail and beer menu that celebrates light, refreshing drinks from daybreak to golden hour. There’s “Amaretto Sour Milk Punch” with almond, bourbon, and toasted tea, a classic “White Negroni” with tarragon, and an array of creative non-alcoholic drinks. The wine list features familiar varieties like Syrah and Chenin Blanc, alongside the more playful Lambrusco from Emilia Romagna and an orange wine from Catalunya.

And now, a toast. Let’s all raise our glasses to this wildly inventive community hub. 

2598 State Street in Carlsbad Village.The restaurant is open all day, every day, 8am-9pm, and is accessible by walk-in only. For more information, visit Wildland at wildlandallday.com and follow @wildlandallday.