Rittenhouse Square’s much-anticipated new restaurant Wilder will open on Monday in a historic building that underwent a full-scale renovation to combine an original carriage house and townhome into one 4,500-square-foot eatery.
The concept at 2009 Sansom St., previously the site of the Philadelphia Academy of Social Dance, is brought to life by local chef-restaurateur Brett Naylor and his wife and business partner Nicole Barrick. Wilder serves cuisine including crudos, pastas, pizzas, salads and other entrees. It was originally meant to debut in early 2020 but was put on pause by the pandemic.
Wilder is the second restaurant from Naylor, who is a former partner of Mission Taqueria. He previously served as executive chef at Oyster House, and also had stints in the kitchens of Morimoto and Marigold Kitchen.
At Wilder, there are 150 total seats distributed across three floors, the lower two serving as primary dining rooms and the top floor reserved as private event space. The first floor boasts an open pizza kitchen and a crudo and raw bar so guests can watch the wood-fired pizza-making and crudo-slicing in action. The private event floor, which features a bar and a 25-seat communal table, similarly includes an open kitchen.
Created alongside Hope Velocette of Philadelphia interior design firm Velocette Studio, Wilder combines both traditional and contemporary design elements.
A hallmark fixture is the vintage Persian rugs that are sewn together and adorned to the walls in a curved pattern outlined by patina brass. Antique gilded chandeliers hang from the ceiling throughout, and colorful hexagonal tiles coupled with dark wood aim to add warmth and depth to the space. The black-and-white stone top of the main bar is juxtaposed with 12 colorful leopard print bar stools.
A lounge area adjacent to the bar can accommodate 14 guests, while velvet teal banquettes and walnut tables throughout the lower two levels can seat 120 people. The private event space offers brass accents and a custom refinished antique mirror that is arranged on the wall in a tiled pattern. Many decorative elements were sourced from local artists, including a selection of murals by Barrick.
Naylor has enlisted his longtime friend Bob Truitt, who holds experience with El Bulli, Corton and the Altamarea Group, as executive chef.
Truitt’s menu is rooted in seasonal vegetables, handmade pastas and a selection of savory main plates such as dry aged strip steak ($45) and grilled Spanish mackerel ($27). Starters include roasted Chesapeake oysters ($15), steak tartare ($18) and Hudson Valley foie gras ($20).
Lunch and brunch service will be added down the line.
The food menu is complemented by a selection of wine and beer available on draft and by the bottle and glass. House cocktails include the $12 “Less Jazz” made with vodka, chareau, coriander and yuzu and the $14 “Easy Assembly” made with gin, raspberry and lemon.
The restaurant’s name is meant to nod to the fresh ingredients Wilder looks to use in its dishes, according to the concept. Naylor also looks to foster a work environment that supports the mental health of front-and-back-of-house employees. Recently, he invited staff to participate in a meditation workshop guided by a couple he works with personally.
Employees were split into groups to explore the stressors that arise working in a restaurant environment and discuss ways to address them, particularly during service. Naylor said he plans to offer the workshops on a regular basis.
Wilder will be open Mondays through Thursdays from 5 p.m. to 10 p.m.; Fridays and Saturdays from 5 p.m. to 11 p.m.; and Sundays from 5 p.m. to 9 p.m.
