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Since it opened in 2020, Nurture, a wellness marketplace, has enriched West Highland with a Pilates studio, acupuncture practitioners, and nutrition and counseling services. The heart of the 25,000-square-foot former elementary school, however, is its velvet-seat-lined cafe. During the day, the eatery is filled with natural light and goes by the name of Nest, but as of six months ago, the space has been transforming into a moodier counterpart, called Rewild, at night. Guests still gather for gluten- and dairy-free breakfast and lunch fare, but the new suppertime concept—helmed by onetime Clayton Members Club chef Juan Tapia—delivers an affordable farm-to-table experience with hyperlocal ingredients from purveyors such as Tasty Acres, Rock River Bison, and Hazel Dell Mushrooms. This fall and winter, the menu is graced with dishes such as roasted delicata squash with muhammara, Camembert cheese, and crispy quinoa with walnuts and a bison burger topped with fennel-cranberry slaw, arugula, and mushroom gravy. Those hearty items are accompanied by organic wine and botanic-infused cocktails. The lineup is built for sharing, and the ambience—thanks to small tables, dim lighting, and cascading foliage—promotes intimate conversation, resulting in an eatery that nourishes both the body and the soul.