Wild Fig BBQ has been in the Summerlin area since 2017. They started out as a bulk caterer and still do a lot of that but they also serve tempting fare to the general public.
The intimate spot is tucked away in an industrial area near a Dollar Tree. They have outside seating only and there is a wait at times but it is worth it.
Things start off with a cup of complimentary freshly made fruit juice. The day we visited cantaloupe was offered and it was a refreshing concoction.
Starter specials change daily and they range from pulled ham sliders to homemade pimento cheese which I haven’t enjoyed since my early radio days in Needles.
Other specials include crispy pork belly on Sundays and Musubi on Saturdays, which are sheets surrounding a cooked rice ball with layers of chili crisp and a choice of filling.
When you are ready the BBQ options abound. We settled for the Stickburner Pack for $79 that features one pound of brisket and pulled pork, three pints of sides, and a half dozen of some the best corn muffins you will find anywhere.
If you are looking to only order meat you can buy an assortment by the pound. Options include turkey breast, brisket, burnt ends, pastrami, tri tip and more.
Plates are reasonably priced, especially when you see the portion sizes. A one meat, one side entrée is $18.00. The Pit boss is similarly priced and includes mounds of smoked meat sitting on top of either steak fries or mac and cheese. Garlic sauce plus sweet BBQ and cotija cheese sprinkles bring this one to a head.
Sandwiches are not forgotten. The Brisket Sando is made with a hoagie roll. Sun City on Rye features a half pound of pastrami and brisket topped with cole slaw and honey mustard on thick sliced bread.
I love it when sides are as good or better than the meat and that is certainly the case here. Mexican corn salad is made with a chilled version of the main ingredient that has a sweet and tangy taste. Baby Dutch gold potatoes are smashed and are the star of a salad that has a ton of onions and ranch dressing.
Warm sides include a rich and creamy mac n cheese. Rice is immersed with a yakiniku (sesame and soy) sauce. Beans are loaded with meat and collard greens have both a hint of smoke and a dash of Carolina vinegar.
I was surprised to see yuca fries that are usually a part of Peruvian menus. You can also order some creamy mashed potatoes which require a 24-hour pre-order.
Desserts are creative like the candied bacon which you can substitute as a side. Buttermilk Chess Pie is a South Carolina favorite and this version is made with creamy custard.
Weekend breakfast includes breakfast sandwiches and green chili chilaquiles that are constructed with pork, crispy tortilla chips, white cheddar and two fried eggs.
Wild Fig is well worth your time and your taste buds will thank you.
Wild Fig, Open Wednesday through Saturday, 9555 Del Webb Blvd., Las Vegas. (702) 575-9515. www.wildfigcatering.com.
