"Named after a herb that, although very much poisonous to humans, will deter vampires and werewolves according to folklore, the restaurant is billing itself as a 'natural gathering place, a welcoming hub for food lovers that fosters balance, connection and a shared sense of humanity.' Like its predecessor, Wolfsbane is attempting to bridge the gap between formal and casual, and become a space to cherish fine food without pretense."
"Reflecting this, the nine-course tasting menu will be precise and seasonally led, with a focus on Californian ingredients. The dishes will rotate, but opening highlights have included cabbage with a house buttermilk (an evolution of a beloved Lord Stanley classic); razor clam ceviche; and Pain aus Jus - another Lord Stanley evolution that teams silky red wine sauce with a toasted piece of toasted house sourdough and cultured butter."
Lord Stanley closed in spring after opening in 2015 and earning a Michelin star within a year, which it held until 2020. Owners Carrie and Rupert Blease launched Wolfsbane with Tommy Halvorson of The Fire Society in the Dogpatch neighborhood, occupying the former Serpentine site. The restaurant name references a poisonous herb and positions the space as a natural gathering place that fosters balance, connection and shared humanity. Rupert Blease leads the kitchen with experience at Le Manoir aux Quat'Saisons and Per Se. A precise, seasonally led nine-course tasting menu focuses on Californian ingredients with rotating dishes and notable openings such as cabbage with house buttermilk, razor clam ceviche, and Pain aus Jus. Sommelier Louisa Smith curates an eclectic wine list prioritizing lesser-known grapes and local producers, with pairings and by-the-glass options.
Read at Elite Traveler
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