While heading back to the office after summer vacation can be a drag, the folks at the Wilde on 27 have just the thing to ease your pain.
The Wilde Restaurant on 27th
This gorgeous dining room on the 27th floor of the Dorian Hotel has officially launched its lunch menu and it’s delicious. Chefs Josh Dyer and Kyle Opel have put together an offering that will impress clients and colleagues while offering a spectacular view of downtown. We loved the beautifully presented Wilde Wedge salad, which hits all the right notes; crunchy organic iceberg lettuce with a creamy green goddess dressing topped with BC tiger blue cheese, smoky boar bacon, heirloom tomatoes and a crispy chicharron. The bison tartare was also great with Black Apron Farms bison, confit quail yolk, nostrala cheese dust, capers, shallot, and preserved lingonberry served with crispy gaufrettes. We recommend the tagliatelle pasta in an Atlantic lobster emulsion with spring peas, fava beans and more of that boar bacon for a touch of smoke. The pasta is topped with a ½ butter-poached lobster making this luxurious lunch a must-try. Lunch is served 11:30 a.m. to 2:00 p.m. Tuesday to Saturday.