Wild Game Dining in Colorado
BY MICHAEL SHAPIRO — Fall 2017
et a little adventurous with your dining at Wyld restaurant at the Ritz-Carlton, Bachelor Gulch in Beaver Creek, Colo. The restaurant showcases the bounty of Colorado, says executive chef Joe Tiano, who serves up rarities such as bison tenderloin, buffalo rib-eye steaks, and elk chops.
Wyld opened just before last ski season, but Tiano and executive sous chef Aaron Baxendale revamped the menu when Tiano arrived this past summer. The restaurant focuses on locally sourced and sustainable meats and vegetables, with alternatives such as Colorado striped bass for non-meat eaters.
What does the chef recommend? “My personal favorite is the elk chops. Elk is an understated meat, not gamy, very lean, and a very good alternative to beef,” says Tiano. He’s a big fan of the bison, too: “If you’re health-conscious, bison is lower in fat, really a great-tasting meat.”
The wine list features superb choices, such as an Oregon pinot that pairs well with both bison and elk. 970-748-6200; ritzcarlton.com/bachelorgulch
ANOTHER RITZ DINING OPTION Just a 10-minute walk (or short drive) from the hotel sits Anderson’s Cabin, once the home of Swedish immigrant John Anderson, one of the seven bachelors who homesteaded in this area about a century ago and gave Bachelor Gulch its name. The hotel rents the cabin for private parties and offers a menu similar to Wyld’s. Here, you can appreciate the authentic tastes of Colorado, huddle around a crackling fire, and make s’mores under a star-filled sky.