Restaurant: Wolvesmouth [1, 2, 3]
Location: Los Angeles
Date: July 30, 2022
Cuisine: Modernist
Rating: Very tasty and great night
Second July in a row I went to a Wolvesmouth dinner. My previous visit was great fun, but it was for a long time a complicated “application based” dinner and I’m kinda lazy about such things. So when some of my friends decided to buy out the night and invited me I jumped at the chance to return.
In these uncertain times, albeit in the relatively optimistic early/mid summer window, this dinner was held in the Chef Craig Thornton’s home.
The dining table is right in front of the open kitchen.
Ribeye cap. Roman gnocchi. cherry onion jam. fermented tokyo turnip. salsa verde. al taglio. An odd first dish, but delicious. The salsa verde was very chimichuri like and gave the whole thing a sweet and salty succulence.
Scallop. corn. tomato. sungold. chorizo. melon. Bright flavors and very strong corn flavor. Quite lovely.
melon gazpacho. mascarpone. melon. marcona almond. This was quite sweet and summer-like.
Halibut. grilled asparagus. poblano. pickled radish. beet. sopes. garlic labneh. My least favorite dish, fairly heavy, probably from the poblano and beet.
Albacore. cauliflower. charcoal chili broth. freeze dried thai basil. mint. coconut curry. coconut arancini. kaffir lime. green papaya. thai chili. galangal. chive. Extremely intense “Thai” flavor. The base liquid pretty much tasted like the most extreme Thai salad dressing ever, albiet less salty. Delicious but a wine killer.
Pork belly. japanese sweet potato. yuzu. black plum. shiso. Super delicious. Sweet and savory with Chasui like quality.
Cornbread blini. togarashi honey butter.
Quail. white bbq. pinquinto beans. blueberry. dill. cheddar biscuit. hatch chili cheddar. Awesome. Deep fry like a corndog with a scrumptuous tangy white sauce. The bisquit was amazing too.
Financier. butterscotch mousse. nectarine. chewy nectarine. apricot ice. burnt meringue.
Buttermilk vanilla panna cotta. strawberry. concentrated strawberry. strawberry vanilla crumble. strawberry ice. Strawberries and cream.
Feeling creative — Pistachio Basil Gelato – Milk blitzed with fresh Italian Basil leaves and melted together with Pistacchi di Bronte DOP from Bronte Sicly (duh) — made by me for @sweetmilkgelato — #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #basil #pistachio #sicily
Matcha Almond Latte Gelato – Ceremonial Matcha Green Tea and Sicilian Noto Romano Almond gelato base — made by me for @sweetmilkgelato — #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #almond #matcha #GreenTea #Sicily
Le chef.
This was a fabulous night. Great wines and atmosphere, but most importantly wonderful company and some really tasty food. I was very impressed. There was no obvious “theme” to the menu, but each dish was very strongly executed with bold and powerful — and tasty — flavors.