Get a feel for food in dark: Dark dining experience now available in east Vancouver at Wyld Pines

My companion and I were alone in the dark room. A speaker played nature sounds featuring crickets and barn owls. I somehow thought the barn-owl calls were monkey sounds, so I pictured monkeys roaming around the nearly empty space. I felt a kinship with these imaginary primates as I groped in the darkness for my fork and spoon. The place-settings don’t include knives, which I found strange, but is probably a safety measure.

I won’t reveal what we ate because the menu remains the same until March and I don’t want to offer spoilers. I can say that many of the courses were helpfully served in teacups. Although it was awkward to hold the cup while using a fork or spoon to scoop out its contents, the teacup helped with the problem of moving food from the plate all the way up to my mouth. By the time we got the main entrée (which was served on a plate), I was eating like a dog to avoid dropping food all over myself.

Our server helpfully provided a stack of napkins for the saucier items. Hands are very helpful in construing what is on the plate before you. It’s sad that we don’t use them for eating like they do in India, Africa and the Middle East. Touch provides information about texture, temperature, size and shape. At some point, I mostly abandoned my utensils and relied on my fingers to inspect the food and efficiently get it into my face.

My friend who joined me for this meal knows food. She’s made lasagna twice for vacations we’ve taken with our group of friends. I often fondly remember those lasagnas like Proust daydreamed of his beloved madeleines. She was a good dining partner for this experience. Between the two of us, we guessed many of the components of the dishes. After we were seated, a group of six entered and dined nearby. One of the diners at that other table believed he was eating octopus. We knew that wasn’t the case, but it made for interesting eavesdropping.

The seven-course experience took us about an hour. At the end, staff led us out and the chef revealed the menu. Edgerton explained that he tested the recipes with dark dining in mind. Potato croquettes were a no-go because they easily bounced off the table. He did have another spherical item on the menu (which shall remain nameless) because it offered a better center of gravity.

Overall, this was a fascinating experience, ideal for someone as food-obsessed as I am. Using senses other than sight leads to interesting conversation about what each food item might be. Another advantage: Diners are truly present with the food and the people around them, a rare opportunity in a world full of visual distractions.