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Slate North

slate logoWe’re proud to introduce Slate North, the newest addition to your experience at The Wilds. Inspired by our sister concept, Slate Bistro in Arizona, Slate North blends elevated dining with a relaxed, welcoming atmosphere—right here in the heart of Minnesota. Our new menu features a thoughtfully curated selection of elevated favorites and bold new dishes, created with fresh, seasonal ingredients from trusted regional farms and producers. Whether you’re stopping by for a post-round bite, celebrating a special occasion, or simply enjoying lunch with friends, you’ll find that Slate North offers the perfect balance of flavor, comfort, and community.

Set against stunning views of the 18th green, the Minneapolis skyline, and the surrounding prairie landscape, Slate North’s scenic patio creates an unforgettable setting year-round. Inside, we’ve enhanced your experience even further by adding a new Toast point-of-sale system, allowing our team to offer faster, more convenient service using handheld ordering and payment devices. It’s just one of the many ways we’re committed to delivering a seamless and enjoyable dining experience for our guests. Welcome to Slate North—your new favorite place to gather, unwind, and enjoy every bite.

For reservations or takeout orders, please call (952) 445-3500 x5. We look forward to serving you soon!

Slate North Hours

  • Monday through Saturday | 8am - 10pm
    •  Lunch 10am-4pm and Dinner 4pm-10pm
  • Sunday | 8am - 8pm
    • Lunch 10am-4pm and Dinner 4pm-8pm

Slate North Menu

Please use the top bar controls to zoom in/out, download, and/or print our menu in PDF format. You may also use your mouse wheel or the scroll bar on the right to scroll up and down to view the entire document.

Meet Our Executive Chef

Meet Our Executive Chef

You probably won't see Chef Tony on the course, but if you dine in The Wilds Pub, you're sure to experience his passion for food.

Q: What and/or who prompted you to be a chef?
A: I'd say observing all the women in my family cook was a temendous influence. Yet it was my Grandmother who ignited the cooking bug in me. I vividly recall her sitting me on a chair, and allowing me to stir her pots as she watched intently. I didn't know it then, but my Grandmother introduced me to the process of being under a chef's tutelage; as the student watches over pots, so does "the teacher" stand over and watch the student.

Q: Were you trained to cook any particular types of foods?
A: I am trained in French, German, Italian, Japanese, Asian, and Middle Eastern Cuisines. My ability to make French pastries, my enhanced culinary and butchering techniques were acquired from a Master Chef.

Q: What's the greatest advice you received?
A: I was trained under two great Chefs in Chicago, though they were from two different countries (Switerland and Germany). They both shared the same view, "Cook with a passion that comes from your heart". In the thirty years I've been cooking, I hold this quote close and I aim to follow it here at The Wilds Golf Club.

Q: What foods do you enjoy cooking?
A: While I enjoy taking a little from each ethnic cuisine, I'd say I like French dishes for the sauces, and Asian and Creole foods for the flavoring.

Q: What is your most remembered compliment?
A: The greatest satisfaction was when a guest said an entree they ate was the best meal they ever had!

The Wilds Golf Club is proud to have Executive Chef Anthony Willis on our staff!