New Wyld restaurant opening week of Dec. 5 at The Ritz-Carlton, Bachelor Gulch
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What: Wyld, a new restaurant concept.
When: Opening the week of Dec. 5; daily hours are breakfast from 7 to 11 a.m., lunch from noon to 3 p.m. and dinner from 5 to 10 p.m.
Where: The Ritz-Carlton, Bachelor Gulch, 130 Daybreak Ridge Road, Beaver Creek.
Cost: Breakfast entrées start at $17, lunch entrees start at $22, Alpine Classic dinner entrees start at $22, with Colorado game entrees starting at $42, bar men items start at $14, and specialty cocktails start at $16.
More information: Reservations are now being accepted and can be made online by clicking on “Dining” at http://www.ritzcarlton.com/en/hotels/colorado/bachelor-gulch or by calling 970-343-1555.
BEAVER CREEK — A rustic and elevated approach to the Rocky Mountain dining experience will come to life this fall at The Ritz-Carlton, Bachelor Gulch with the opening of Wyld, the resort’s brand-new signature restaurant concept, the week of Dec. 5.
Taking cues from its Colorado backdrop, Wyld will offer an eclectic menu of alpine cuisine with a strong emphasis on locally sourced and sustainable meats, seafood and seasonal vegetables, along with refined mountain classics. The restaurant — the name of which pays homage to the resort’s location rooted in nature and on the “edge of wild” — will use a variety of cooking techniques, including a 1,200-degree broiler, as well as signature house-blended seasonings.
“We are thrilled about this new chapter at The Ritz-Carlton, Bachelor Gulch,” General Manager Steven Janicek said. “We are continually evolving our luxury mountain resort experience, and Wyld will no doubt add an exciting and delicious layer to our dining experiences for guests and locals alike.”
Led by EDG Design, Wyld’s modern and rustic design draws inspiration from the resort’s natural surroundings, with organic elements permeating the 100-seat main dining room and bar. Wood accents, as well as walnut wood tabletops, bring the aspen trees indoors, while hues of red, orange and yellow are reminiscent of the colorful Colorado wildflowers that bloom around the resort in the summer. A stately bar serves as the anchor of the space, while a fireplace adds a comfort of being at home.
With Executive Chef Benjamin Christopher at the helm, the menu at Wyld will showcase ingredients from local purveyors, including Green Wagon Farms, Colorado Meat Company, Ripe Produce, Avalanche Creamery and more.
“Our goal at Wyld is to highlight the amazing ingredients that Colorado has to offer today, while also paying homage to the seven bachelors who settled Bachelor Gulch back in the early 1900s,” Christopher said. “Many of those settlers were Swedish or Swiss, so several of the dishes at Wyld will reflect those roots, as well.”
The breakfast menu will feature offerings such as huevos rancheros and duck hash alongside breakfast tacos and crispy chicken fried steak and eggs with bison sausage gravy. Sample lunch dishes include bison schnitzel with warm potato salad and grilled lemon and open-face lamb dip with shaved Colorado lamb, horseradish cream, crispy onion and au jus.
Big Fat Toasted Grilled Cheese with Haystack chili jack, vacherin and fontina cheeses paired with a tomato soup shooter and chef’s board featuring artisanal meats and cheeses, cornichons, grain mustard and crostini will be available at the Wyld bar.
Wyld will offer apres-ski snacks such as Niman Ranch pork bruschetta with lardo and Colorado wildflower honey, and dinner menu items include a selection of entrees featuring Colorado game meats such as elk rack, Western venison chop and buffalo rib eye, along with prime cuts of beef and seafood.
If Pizza is Calling your name
The restaurant also will offer pizzas from the hearth, such as The Bachelors with ground bison, elk sausage, smoked mozzarella, caramelized granny smith and Calabrian chili; handmade pastas including Bucatini with braised Colorado lamb ragout, confit tomatoes, and pecorino and Wyld alpine classics such as Alpine Roesti Skillet with smoked ham, bacon and fried hen egg, along with whimsical offerings of Swiss fondue and Raclette served with classic accouterments such as fingerling potatoes, tipsy onions and Colorado bresaola (air-dried beef).
Additionally, a gourmet family-style roast will be available as part of the Wyld dining experience, rotating weekly to reflect the freshest ingredients of the moment.
Wyld will also offer a full slate of handcrafted cocktails to complement the menu, such as the Branding Iron made with Old Forester 86 Kentucky bourbon, Carpano Antica Formula vermouth and Woodford bitters; Stoked Coal, featuring 39 North Colorado spiced whiskey, hot water and a twist of lemon; and Seven Bachelors Bramble with MTN Gin, Pimm’s blackberry and elderflower liqueur, fresh lemon juice, a twist of lemon and blackberry. A robust selection of local beer and fine wine will be available, as well.
Learn more about Wyld at http://www.ritzcarlton.com/en/hotels/colorado/bachelor-gulch or by calling 970-343-1555.
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