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Wild Standard Revamps Menu

Bradford Heap's celebrated seafood concept focuses on sourcing, hospitality

Wild Standard's Pearl Dive

Below the main dining room at Wild Standard is the aptly named Pearl Dive, a private event space and bar for up to 35 guests.

Anyone who knows Bradford Heap knows there’s more to his food than meets the palate. From the much-lauded Colterra in Niwot, to SALT on Pearl Street, and his newest creation, Wild Standard {1043 Pearl Street, Boulder}, there is a palpable passion for sustainability in his cooking.

But when Wild Standard opened just shy of a year ago, it delivered something new to the Heap canon: a farrago of roving carts and trays, docked with small plates showcasing a diversity of seafood, salad, and amuse-bouches. This was accompanied by a menu of entrées designed with a bit more complexity, as well as a beverage list that leaned heavily on the creative whimsy of Siren Call cocktails—a DIY approach to mixology that allowed guests to build their own drinks with an array of regional flavor inspirations.

Some of these features—like the Siren Call and thoughtfully composed entrées—still moor happily in the brick and reclaimed wood space next door to SALT. But Heap decided that the choreography involved in trays and carts distracted from the main focus: amazing (sea)food prepared honestly and with a commitment to responsible sourcing.

Thus, Chef Derek Baril is taking the lead on an updated menu, delivering favorites from his youth in Maine alongside sophisticated—and sometimes surprising—preparations that deftly blend flavors from all four corners of the world. Here’s a look at what Heap, Baril, and the Wild Standard team are dishing up:

Wild Standard Pearl Dive Bar

The Wild Standard bar is a treasure trove of Colorado spirits. As Bar Manager Simon Vazquez puts it, “The driving force behind the spirits selection is our cocktail program. We build our cocktails for the food, and decide what spirits work best in those cocktails. But we love bringing in Colorado product whenever we can.”

 

Wild Standard seafood platter

Chefs Heap and Baril are keen on utilizing the best product, and anything that comes from the water is sourced and served in accordance with Monterey Bay Aquarium seafood guidelines.

 

Wild Standard scallops

This surprisingly simple dish is a throwback to Chef Baril’s days back east. A summer succotash pairs with a seared scallop—simple, but offering a keen balance of textures and a light creaminess that’s spot on.

 

Wild Standard sirloin

Turf-lovers need not despair; Wild Standard executes sirloin (and other cuts) with perfection, paired in this instance with tempura-battered squash blossom, haricots verts, and corn purée.

 

Wild Standard dessert

Just like the savory side of the menu, desserts showcase a bounty of local product—like these juicy nectarines, alongside gianduja fudge and a delicate hazelnut sponge cake.

By Jeffrey Steen, Managing Editor