Wylder Space in Felton offers a boutique dining experience in a setting that inspires the feeling of being in a best friend’s backyard.
Current hours are 3-7pm Wednesday-Thursday, 3-8pm Friday, 9am-8pm Saturday, and 9am-6pm Sunday. Owner Molly Bravo opened Wylder Space in July 2020 as a showcase for her catering business of the same name, and it soon morphed into a restaurant. She recently hired an executive chef, and their seasonally rotating menu features ingredients that are sourced entirely hyper-local. GT asked Bravo about her restaurant’s menu and their signature one-of-a-kind brunch phenomenon.
What is Wylder Space’s claim to fame?
MOLLY BRAVO: Our weekend brunches are definitely the most fun. We bring in live music and a DJ every Sunday and have free-flowing mimosas. The menu is small, seasonal, and everything is made from scratch. A couple of our most popular items are our classic eggs benedict with housemade hollandaise sauce served on local Kelly’s sourdough bread with thick-cut bacon and locally sourced chicken and duck eggs. We also do a really good crunchy cinnamon French toast with corn-flake crust, seasonal berries and fresh whipped cream. Our French press coffee is very popular, too. It really wakes you up. It’s small batch and hand-roasted, and it really is the best coffee you’ll ever taste, hands down.
What are a few highlights from the dinner menu?
We have a Wyld Pot, which is a poutine-style dish. It’s made with deep-fried Russet potatoes, a housemade Fogline Farm chicken gravy, and is topped with goat cheese crumbles and fresh herbs. That’s a real crowd-pleasing appetizer. One of our main entrées is a bavette steak served with parsnip puree, seasonal vegetables, and finished with housemade demi-glace. The steak is from the Markegard family and is grass fed. We pan sear it, and it tastes the way beef should taste: savory and flavorful. Another entrée we feature is a vegetable roulade wrapped in puff pastry that we make in house, which is very unique. It’s served with basil pesto and is awesome for our vegetarian guests. Even the meat eaters love it. My favorite dessert right now is our vegan panna cotta made with creamy coconut milk, agar agar, and topped with seasonal berries from Dirty Girl Farm and finished with fresh mint. It’s a very simple dish with super clean summer flavors.
6249 Highway 9, Felton. 831-704-7494, wylderspace.com.
