WYLD — Restaurant in Avon

As regular visitors to Ritz Carlton's Wyld and its other dining venues, my party and I were disappointed with the rude treatment we received by the host last night at Wyld. Our poor experience did not end with the host, as the miscues kept coming, including having to send back a well-done steak ordered medium. I hate dining alone, when everyone else is done!

Wyld fell so short of my expectation last evening, I'm uncertain about ever returning to Ritz Carlton Bachelor Gulch again--for anything--lodging, dining, or spa. Management was simply AWOL!

We arrived on time for our 7:00p seating at Wyld last night and were shown to a table not in the dining room, but in the breakfast overflow area where they set up the breakfast buffet next to the kitchen--not where dinner guests are seated--used when they are unable to seat guests outdoors. This space has all the ambience of the waiting area at the DMV--except it's uncomfortably hot--next to the kitchen, and the lighting fixtures look (and work) like heat lamps making this area impossibly HOT and brightly lit. We felt like the ham under the warming lamps at the all-you-can-eat buffet.

By contrast, the dining room is beautiful, decorated in soft, dark calming tones, mood lighting, carpeting to dampen the noise, and windows through which the ski mountain and patio create a focal point.

Naturally, Wyld has to make adjustments for weather. When we were shown to a table adjacent to the kitchen in the breakfast room, I politely requested another table. Many tables were available in the real dining room. Why are we being seated in a space more suitable for a bagel and orange juice with the kids at 7:00a? We are here to spend $1,000+ for a quiet dinner for four adults at 7:00p. 🤔

I was informed ours was the ONLY available table by a host who was completely untrained, insisting there were no other options for us than a booth in the corner of the breakfast kiddie area) and that none of the available tables in the dining room were available TO US. (Wait for it--those tables are reserved for OTHER guests).

I walked into the mostly empty dining room to take note of all the many scattered empty tables. The host spotted me observing the situation in the dining room when she approached me and politely again informed me there were no tables there available to me.

That's when I asked her about the empty four top in the center of the dining room. She replied that table was reserved, but she could seat my party of four at a nearby long table set for 8. Oh?

Digressing, My reservation for a party of four at 7:00p was secured by a non-refundable deposit. Not content to spend $1,000+ to dine in an area resembling a fast-food restaurant lobby or at a table for 8, I left and requested if the host could find us a table at Sakaba (the sushi restaurant) down the hall where we were recently treated to great experience.

I was told "no" - that's it. One word. Apparently, the only vocabulary word that management teaches its staff at Wyld: No, you may not be seated with the adults in the dining room. No, I can provide you no seating in our dining room. No, the empty four top is not for you--it's reserved.

Really? It's reserved? We now reserve specific tables for specific guests? Specific guests who aren't even in the restaurant yet while I'm on time and have a paid reservation for four? I calmly asked if we will be dining with a head of state? royalty? maybe a famous athlete reserved that four top. I couldn't help but to insinuate "isn't my reservation as high a priority as the person's reservation who isn't here yet? Maybe that party would enjoy dining at the kiddie table where I have my coffee in the morning--you don't know till you ask them!

Flustered, the host excused herself. A few moments and ten minutes too late, a supervisor in a bad mood approached and coldly informed me my party was welcome to the four top.

Inexcusably poor execution by kitchen, by host, and the absentee management content to leave inexperienced staff to their...

We took our family of 8 for a special dinner to celebrate everyone being together for the holidays. The dinner started off great with the brussel sprouts and the cauliflower appetizers. However, when the entrees came, it was a different story. Three of us ordered the salmon (cooked medium) and it came out rare. It was sent back and came back a little warmer, but still rare. The waiter looked at it and basically walked away. A lamb entree was ordered ( cooked medium as well )and came so rare that it was hard to cut with the only steak knife at the table. The person who ordered the lamb was used to getting lamb on the rare side, but this was barely warm as well. One person ordered the chicken and it was fine, but for $40 usually there would be something a little special. The last entree was beef short rib, which was smokey and large, but usually, falls off the bone but was rather tough and so smokey smelling it almost had chemical taste to it. To be fair, this is the first and only review I've ever written. I'm usually very forgiving having worked in the restaurant business. However, for over $500, I expect at minimum a decent dinner and this by far was one of the worst I've had at a high end establishment. To make matters worse, the waiter had attitude when my wife asked if she could sent her salmon back to be cooked medium. I would NOT recommend...

Wyld is an upscale restaurant located inside the luxurious Beaver Creek/Bacholers Gultch Ritz Carlton hotel (Avon Colorado). The Wyld has recently changed up it's menu and obtained a daring new chef from New York who is amazing! His menu is filled with strong and bold flavored dishes.

I started off with a salad, I believe it was the "The Today's Green pick?" The house dressing unbelievable and indescribable. It was sweet but yet tangy. Then I moved on to the New York strip. You had a choice in sauces, which I usually avoid but I had to try the house horseradish sauce. I'm very glad I did! It was quite delirious complement my nicely prepared steak. My side dishes consisted of a potato hashbrown creation that was created with an assortment of smaller different potatos. That and a dish of cut up asparagus. I was quite content to say the lease.

Now we usually skip on deserts but we was intrigued as to what else the chef had up his sleeves. We all went with the Chocolate Hazelnut creation...cant recall it's proper name. Anyhow, it was absolutely delightful! It's kinda a muse dish with an assortment of other yummy delights...most of which was shaped like Hershey Kisses...but more yummy.

Wyld was more than we expected and I would give it more stars if I could. It's not a cheap place but it's well worth the experience if you're staying at the Beaver Ceek...