Inspired by the owner Adriano Paganini’s personal health journey, Wildseed is a full-service, health-focused, vegan restaurant with a design that makes guests restorative inside and out.

Paganini opened Wildseed’s first location back in 2019 in San Francisco’s trendy Cow Hollow neighborhood. The eclectic design of this original location sought to appeal to a downtown audience. When it came time to open the second Wildseed location, this one in Palo Alto, Calif., Paganini turned to Hayes Group Architects and ROY Hospitality to craft a fresh, warm environment that is subtly more suited for the suburban market.

Wildseed’s Palo Alto location opened in June 2021. Guests walk through the 50-seat outdoor patio before teal-painted doors welcome them to Wildseed. This distinctive entrance provides a first look at the eye-catching color palette of crisp white, teal and azure blue visible throughout the space. To the left, guests find a full-service bar backed with custom teal tilework and accented with potted plants. Continuing the botanical theme, the back wall features an oversized mural of pink poppies, chocolate calla lilies and monstera leaves, the work of a local artist. The main dining space has seating for 96 customers and features banquettes covered in varying shades of blue in the traditional Japanese method of dyeing fabric, Shibori.

“Wildseed is about giving everyone a chance to make a better choice. A place where you can feel good about the decisions you are making,” says Paganini. His ultimate goal was to craft an aspirational space that reflects Wildseed’s core values surrounding wellness. The resulting restaurants offer a lively and energetic take on biophilic design. 

Project: Wildseed

Location: Palo Alto, Calif.

Concept: Better-for-you, vegan

Project type: Renovation

Renovation completion date: June 2021

Size: 2,000 square feet

Seats: 96 inside, 50 outside

Project Details:

Owner: Adriano Paganini

Architect/Designer: Hayes Group Architects

Restaurant consultant: ROY Hospitality

Menu development: Alexandra Rothwell Kelly, MPH, RD

Chef: Chef Alejandro Morgan

Images courtesy of ROY Hospitality