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Are you a meat lover? The kitchen at Wildebeest has your yearnings covered with all manner of it, embracing as they do the prime slabs but not ignoring those off-cuts that are harvested with care from well-raised animals. Preparations range from the low-impact (a simple elk tartare with pickled mushrooms and blackberry jelly) to the long-game (the hay-stuffed quail is aged seven days before cooking). Family-style feasts, designed for large groups of carnivores, include an entire hay-baked leg of lamb that serves you and nine of your closest meatitarian friends.


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