Reservations are now available for Wildlight Kitchen area + Bar, the new premium-relaxed idea featuring the homegrown culinary talent of Chef Warren Chow that will officially open its doors on Thursday, February 2 in West Issue Grey.

The very first restaurant enterprise for B.C.’s Pattison Foods Team, Wildlight will bring a flavor of ‘West Coastline Wild’ to the metropolis with its approachable fare employing ethically-sourced, seasonal, and nearby ingredients — including some grown as shut to the restaurant as the close by UBC Farms.

French-trained Chef Chow, who is refreshing off a gold medal get with Community Catering Workforce Canada at the ExpoGast 2022 Culinary Earth Cup, has crafted dishes for the University Boulevard location that mirror the bounty of attractive British Columbia.

Diners can hope to see stunning West Coastline seafood, like juicy gin-steamed mussels from Salt Spring Island and Sheringham’s Seaside gin with njuda butter and cherry tomato, or Wildlight’s signature pescatarian charcuterie board, best for sharing, featuring housemade salmon pastrami, beet fixed ling cod, marinated mussels, smoked albacore tataki, cod rillette, pickled sea asparagus, warm olives, rye, poppadom and nori crackers. Other choices include Wildlight rooster wings with shishito, garlic, charred lime, and nuoc cham caramel seasonal risotto with farmer’s decision vegetables steak frites pan-roasted Rossdown Farms chicken and West Coast seafood chowder.

Wildlight’s all-working day menu is paired with a beverage software that attributes B.C. craft beer and cider, an substantial range of prime B.C. wines by the glass or bottle, and imaginative cocktails. The drinks method showcases regional spirits and ingredients, and incorporates a pair of cocktails on faucet, handcrafted libations like the Almond Joy (with Odd Society Wallflower Gin, property-designed orgeat, and The Woods Amaro), and considerate zero-evidence creations. The restaurant also provides day-to-day content several hours, and will quickly be introducing weekend brunch, all with an purpose of getting to be a staple go-to no matter the working day or time.

Creating an atmosphere wherever everyone feels at ease traveling to is at the heart of the Wildlight team’s mission. “We are so psyched to open our doorways and welcome the community into this new room, where by we know they’ll come to feel at dwelling,” mentioned Chow.

“It is so thrilling to see our principle appear to gentle,” said Brenton Smith, Wildlight typical supervisor. “We just can’t wait for visitors to practical experience what we have made at Wildlight Kitchen + Bar.”

Reservations are now open and can be manufactured by way of the Wildlight Kitchen + Bar web page at

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