In the land of hipster and new restaurants. Wildebeest opens with bold, refine and complex flavours. It is located beside Woodward’s and  Catch 122 on West Hastings (between Cambie / Abbott) . Their marvelous open kitchen faces high top tables and a large party “room” in the back. Almost everyone can enjoy the Chef’s Table, yearning for their food while looking eagerly as they prepare each dish.

Industrial lighting, wooden tables and game. A relaxing atmosphere with friendly service and complex flavours. The flavour profiles of each dish enthralls you unapologetically.

Enjoy sparkling or still water and process goes towards a charitable cause.

Popcorn chicken hearts, crispy shallot dust, caper relish 6: We have no problems eating organs and tickers. This lightly battered heart fried is crunchy on the outside and chewy on the inside. The acidity of caper relish breaks thru the heaviness.

Ranchland elk carpaccio, juniper emulsion, radishes, walnuts 12: Creamy. Melt in your mouth. This thinly sliced elk is not gamey and really is delicious in its natural flavours. Walnuts adds a nice crunch.

Grilled beef tongue, wild mushroom consommé, toasted grains, mustard greens 14: How do you like to French kiss a cow? Perhaps with some wild mushroom consommé? The tongue is tender and caresses mine while melting under the smell of mustard greens. A lighter, refreshing way to enjoy an intimate moment.

 

Roasted bone marrow, almond butter & tomato jam, grilled bread 13 | With Bone luge 3 / Über luge 6: As Anthony Bourdain indulged on some bone luge, you can also pour a shot down the hollow bone. Just try not to spill it on yourself! The bone marrow is buttery with some fatty parts. Almond butter is fragrant like that you churn at home. Spread it all over the bread and enjoy. Drown your bread in the fatty extract and savour.

Foie gras torchon, Earl Grey tea, orange blossom bread 18: Our last dish did not disappoint us which a hearty portion of fat: creamy. The tiny wonder-breads are uber adorable. I could eat compote jam all day long! A sweet finish to my fat liver.

Wildeebeest advises sharing for all dishes. A great way to sample a variety of dishes. Do try their cocktails especially the Horseradish Sour – a frothy, citric gin with freshly cracked pepper.

120 W Hastings Street Vancouver, BC V6B 1G8