Wild Standard will be Bradford Heap’s third restaurant in Boulder, which is slated to open the week of September 21st. At the old Pasta Vino and Juanita’s location on 1043 Pearl Street, it’s directly next to one of his other restaurants, Salt in downtown Boulder (Colterra, his other restaurant is in Niwot).
Wild Standard’s focus will be on non-GMO and organic, just like his other restaurants. For the menu there will be an emphasis on sustainable seafood, an oyster bar, and small bites that will be carried out in trays and on a vintage rolling cart, for people to grab on the go as it streams past their table. This dim sum-like format will bring dishes prices between $2 and $10. The cart will also offer made-to-order food table-side like ceviche or salmon tartar. There will also be rotating crudo, tartar, ceviche, and poke.
Beyond also offering mainstay entree’s and appetizers, Heap promises an innovative plant-based menu with “killer bites of vegetable.” Soul Patch Farm and and a partnership with Dave Asbury of Full Circle Farm will bring local produce in. Heap is also looking into growing some of his own produce with a greenhouse project for winter months.
The space has been transformed by his wife Carol Vilate, an interior designer who focuses solely on recycled or used materials. Every piece in the restaurant has a story about where it came from. What she calls the “barnacle bling,” emulating the ocean on the outside of the bar, was crafted from old belt buckles. The hand-milled hemlock wooden beams boldly exposed throughout the ceiling come from a 100-year-old barn in the Midwest and are covered with ornamental iron straps bolted into place for an industrial look. An antique golden frame hanging on the white washed brick wall came from her friend’s garage and the bar is made of smooth cottonwood from a fallen tree in Boulder County.
At the back of the restaurant, guests can peek into the open kitchen from chef’s table stools to the spot where Heap will helm an oak wood-fired grill. He is aiming to bring that “fresh fish over an open fire” familiar taste to his dishes.
The restaurant seats 92 upstairs, 35 downstairs in the “Pearl Dive” bar, and outside on Pearl Street covered by umbrellas, there will be a few stools for people watching and al fresco dining. The “Pearl Dive” downstairs provides an intimate space for private parties, plus additional seating and another bar. Carol calls it a “watery retreat” as the floor is a smooth blue epoxy.
I’m impressed that their bar features eight taps, for kegged wine due to its sustainability and solidified taste, as well as rotating beers on tap. The taps will feature mostly Colorado producers.
For cocktails, they’re calling the program “Siren Call” which has three components from the region, to the alcohol level, to the spirit. These will have a seasonal emphasis too.
Heap has always been vocal about his desire to promote sustainability, non-GMO, local, and organic so it’s no surprise he feels strongly about raising awareness around water conservation with this particular venture, so he has partnered with Bonneville Environmental Foundation out of Portland, Oregon. The organization is working with him to help address and offset his environmental footprint.
Wild Standard will be open daily, serving lunch, happy hour, dinner, and weekend brunch.