It’s no big secret that the dining world at large lauds The Wolf’s Tailor with undisguised admiration. For good reason. The Sunnyside restaurant from Kelly Whitaker serves heady, forward-thinking fare, makes a point of publicly venerating producers and discussing supply chains, and acts as a model restaurant for sustainability by keeping waste in check and by maintaining an ever-expanding fermentation library. Its two Michelin stars are well earned.
Today, Whitaker announced that an abbreviated extension of the concept will launch in the Clayton Hotel and Members Club this July. SHEEP will serve a nightly four-course tasting menu from Whitaker and Wolf’s Chef de Cuisine Taylor Stark, joined by a weekend lunch service. The project runs from July 8 through October 4, and reservations are already available on OpenTable. This will be the first time the sixth-floor rooftop has been used for public dining, previously having featured a rotating cast of members-only eateries.
“I keep viewing this as such an album drop moment,” said Whitaker, adding that SHEEP will provide the light, bright counterpart to Wolf’s more dark and mysterious allure.
The changing menu will be divided into Smoke, Ember, Flame and Ash. The first three savory courses will have options for either vegetarian, meat or fish. Id Est’s Executive Pastry Chef Emily Thompson, who previously worked as a chocolatier at The French Laundry, will display her knack for texture on rotating desserts. “If you’re with friends, we’d love to see you just order the whole section,” said Whitaker, suggesting the possibility of a nine-plate shared feast.
True to their title, the dishes will celebrate hearth and woodfire cooking. Things like heirloom tomato with smoked tomato jelly, tomato H2O and frozen wasabi, and corn juk with wild mushroom and truffle xo, ssamjang and charred greens are currently being tested, though Whitaker says dishes will come and go whimsically. “It’s about what we’re getting at the farmer’s market and bringing into the space,” he said. “The beauty of this residency is it’s going to be at the height of the market.”
Each dish will come with an optional upgrade. The Ember course’s mackerel with sourdough tamarind, tom kha cream and celtuce, is currently being floated with the option to add the sourdough piada, one of the dishes that put Wolf’s on the map. It’s set to be served with nori butter, bone marrow butter and caviar.
While Whitaker and Stark will both be instrumental in menu development, Stark will oversee the day-to-day operations. “He’s going to be the chef at SHEEP. He’s going to be getting a much larger voice,” said Whitaker. “This is a moment for Taylor to really flex. But flex on things we’ve learned together.”
With Stark handling things at SHEEP, Thompson will assume his duties over at Wolf’s. “Moving Taylor around gives her the opportunity to shine,” said Whitaker. Both restaurants will remain in dialogue with one another as Whitaker acts as the continuous thread. “All of this looks back to Wolf’s.”
While there are no plans to extend the concept past October, Whitaker says he’s not ruling anything out.
SHEEP is a three-month residency on the sixth floor of the Clayton Hotel and Members Club at 233 Clayton Street, Denver. It will be open seven days a week for dinner from 5 – 9 p.m., with a lunch service on Saturday and Sunday from 12 p.m. – 2 p.m.
Four-course tastings start at $95.
The concept will run from July 8 – October 4.
Photos courtesy of Wunder Werkz and Jeff Fierberg.
