Wolfdown

Los Angeles, California

The ambiance of this restaurant was a highlight of the evening. I felt as though I was in a private home or sophisticated tree house due to the relatively low ceilings with raw wood beams that were reminiscent of a bungalow, but with the juxtaposition of being more modernized by the selection of tile and glass across the front of the open kitchen. There is additional outdoor seating that would be very lovely in warmer weather.

In contrast, I generally felt that the dishes were overpriced for the portion size and limited delivery on flavor when considering comparative establishments. Maybe some small modifications could make me change my mind since the food was close to what I wanted it to be, but without effectively grabbing my attention as it was predictable and lackluster in flavor and I am forever seeking the unique.


I was very happy with the recommendation of the red wine I had with dinner, which was Matthieu Barnet Petit Ours Brun, Cotes du Rhone. Smooth and jammy without being sweet nor heavy with tannins.

I also enjoyed a glass of white wine, which was the Pascal Javier "Jasnieres", Chenin Blanc, Loire. Again, a smooth and crisp white without being oaky.







Warm Celery Root Salad: Shaved celery root, Bagna cauda, fennel, celery, capers

I found this to be bland. Each green ingredient delivered a clean taste, but without a pop in flavor. If a more flavorful dressing had been evident, this could have been enjoyable. Anything would have been a benefit to add to the complexity of this dish. Spice. Smoke. Anything. The capers were the most interesting addition to this plate and were surprisingly mild. They were almost toasted and could have been mistaken for a pistachio, which I did find to be most interesting!










Braised Black Cod: Black Cod, kochujang, soy, purple daikon, shungiku leaf, Mori's rice

The cod was smooth and buttery. Perfect! This came with a side dish of rice meant to absorb the sauce that was thick, dark, and rich. Nonetheless, this plate was a disappointment in that there was literally only one leaf of Shungiku! The daikon took on a sweet flavor as it does when it is cooked, in contrast to the biting pungent spiciness that it maintains when raw.  Further, I enjoyed the softness that it had, cutting easily like a cooked beet.


Stir Fried Ramen: Temoni ramen noodles, crab, slow cooked egg, uni, trout roe

This was unique in that no broth was delivered, as would be typical of ramen. The snap of the large trout roe added interest and freshest to the spoonfuls I scooped up. I would have enjoyed this more had the volume of crab been increased. I did like that the sauce was created through the cooked egg and uni being stirred into the noodles. I requested pepper to add to my dish as I found it to be too heavily creamy with a salty sea like flavor that was enjoyable, but without an additional contrasting herb to keep my palate interested.




















Misugaru "tiramisu": Mascarpone cream, walnut praline, bourbon, buttermilk cake



The tiramisu dessert was suggested by two of the staff, so I ordered it. This was unique, but not a "must try" in my book. The flavor was that of a tiramisu, but with greater emphasis on the bitterness of walnut that came from a layer that was caramel colored and textured and above a light cake layer and covered in an airy white cream.

Another disappointment of this visit was that we felt neglected by our waitress. Although she was delightful, she rarely checked in on us. To be kind, they have only been open for two weeks at the time of my visit, so I attribute the neglect to the establishment poorly estimating how busy they would be tonight, which appeared to be full, but without anyone waiting to be seated. Overall, this was a nice visit, but did not live up to the high standards that I had hoped for when I think a few small changes would have really allowed me to feel impressed. Nonetheless, worthwhile if you are in the neighborhood.