New restaurant, WYLD, set to open at Colorado Ritz-Carlton

(Ritz-Carlton Bachelor Gulch)

A rustic and elevated approach to the Rocky Mountain dining experience will come to life this fall at The Ritz-Carlton, Bachelor Gulch (Colo.) with the opening of WYLD – the resort’s brand-new signature restaurant concept. WYLD will open the week of December 5, 2016.

Taking cues from its vibrant Colorado backdrop, WYLD will offer an eclectic menu of flavorful Alpine cuisine with a strong emphasis on locally sourced and sustainable meats, seafood, and seasonal vegetables along with refined mountain classics. The restaurant – whose name pays homage to the resort’s pristine location rooted in nature and on the “edge of wild” – will use a variety of cooking techniques including a 1200-degree broiler as well as signature house-blended seasonings to bring Colorado’s rich bounty to life.

Led by EDG Design, WYLD’S modern and rustic design draws inspiration from the resort’s stunning natural surroundings, with warm organic elements permeating the 100-seat main dining room and bar. Rich wood accents, as well as walnut wood tabletops, bring the famous Aspen trees indoors, while hues of red, orange and yellow are reminiscent of the thousands of colorful Colorado wildflowers that bloom around the resort in the summer. A stately bar serves as the anchor of the space, while a cozy fireplace adds a familiar 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 many more.

The breakfast menu will feature flavorful 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; while 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.

Dinner menu items include après-ski snacks such as Niman Ranch pork bruschetta with lardo and Colorado wildflower honey; a selection of entrées including Colorado game meats including elk rack, western venison chop, and buffalo rib eye along with prime cuts of beef and seafood; 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; 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 accoutrements 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 twist of lemon; and Seven Bachelors Bramble with MTN Gin, Pimm’s blackberry and elderflower liqueur, fresh lemon juice, twist of lemon, and blackberry. A robust selection of local beer and fine wine will be available, as well.