Wolfsbane

A Andrew Tang 20 reviews · Local Guide 13 August 2026

Overall would recommend! Had an excellent dinner and experience here. Few highlights: best dish was the cold smoked scallop, amazing texture and taste. Cabbage, very creamy and great umami flavor. Salmon, came with a little bowl of delicious tomato water to compliment each bite. Sourdough, apparently a remnant of their last restaurant. Would skip the Waygu + morels (although delicious). My turbot had a little piece of bone in it, which considering the overall great experience can be overlooked. Impressive bourbon collection, wonderful blues guitar playlist and friendly staff!

S Sarah Lishin 43 reviews · Local Guide 12 July 2026

Wow, what a meal. I've never actually gotten so full before on a tasting menu! The cabbage! The duck! The cocktails! Just a fantastic night of fabulous food.

F Fine Dining Auditor 159 reviews · Local Guide 28 June 2026

Wolfsbane recently received a Michelin star earlier this week, so I was curious to try their tasting menu. Logistics-wise, parking costs can be a bit challenging due to proximity to the Chase Center and Oracle Park; with two simultaneous events nearby, I ended up paying $43 to park in a lot roughly a three-minute walk away. Persistent drivers may find street parking, but the nearby lot is a reliable fallback. Arriving right at the 5:30 PM opening, I was promptly seated in the main dining room. The interior layout sets a striking, world-class aesthetic baseline, combining industrial raw concrete pillars with plush leather booths and an upbeat, nostalgic classic rock soundtrack echoing through the space (Fleetwood Mac's "Dreams" and "Everywhere", Neil Young's "Harvest Moon" and "Heart of Gold", and Jefferson Starship's "Miracles"). The atmosphere in the restaurant was upbeat and diners seemed to be enjoying themselves. The environment feels pristine, with the table being meticulously wiped down immediately following the conclusion of each course sequence. While the course pacing itself was very good, service experienced some notable front-of-house friction regarding boundaries. At the beginning of the meal, I made it clear to the waiter that I was only interested in the caviar supplement and was not interested in the wagyu or cheese options. Despite having already made my mind up, the waiter decided he would give me more time to think about it and check in later anyway. As the evening progressed, he tried a bit too hard to converse, coming over several times just to stand next to the table and ask, "So, how are you doing?" It felt as though he was simply searching for something to say to be engaging, but after two or three times, I wanted no part of it. It is entirely unnecessary to stand next to a diner to chit-chat multiple times over the course of a meal. As a solo diner, I was hoping to focus on the technical execution and the overall experience without constant, forced interruptions from the service staff. This friction peaked upon clearing the cabbage and buttermilk course; noticing the plate wasn't completely finished, the waiter bluntly asked, "You didn't like that one?" rather than inquiring with fine-dining refinement. My response ("I ate most of it") shouldn't have been necessary. Additionally, the standalone cocktail and wine menu was inexplicably left out, remaining unremoved on my table throughout the entire service. The tasting menu as detailed on the physical layout is an exceptional technical calibration of fresh, vibrant ingredients. The kitchen's use of smoke throughout the meal was amazing, and my absolute favorite dishes of the evening were: Squash: Remarkably fresh, delicious, and packing an absolutely amazing depth of flavor, highlighted by a clean table-side broth pour. Scallop: A beautiful presentation housed within a hollowed Vidalia onion layer. The cherry aigre doux sauce was delicious—delivering a profile that felt super rustic yet incredibly refined. Monkfish: Arrived flawlessly grilled in its fig leaf wrap, releasing a deeply earthy, smoky flavor matrix that permeated the entire dish. Peach: The sweet finale wraps up the trajectory with a highly unique composition, layering coconut rice pudding, lemon verbena, and verjus to deliver genuinely interesting textures that were thoroughly enjoyable. A technically brilliant kitchen performance that easily commands its newly minted Michelin status, marred only by the over-eager front-of-house pacing interruptions. Highly recommended.

T Tanya Wischerath 23 reviews · Local Guide 19 June 2026

The food was beautiful and I don’t only mean aesthetically, it was loveliness in every bite. We got the wine pairing, and I highly recommend you do as well, I can’t imagine what our meal would’ve been without the pairings because they were so perfectly selected. Big big kudos to the Som. The dishes were very pretty, dressed up without being gimmicky. The menu is vegetable forward, and that clearly played the chef‘s strengths- all of the vegetable base dishes were glorious. The two fish dishes were also incredible, special shout out to the salmon - a mind blowing dish that I expect to be welcomed into the gates of heaven with. The squab was too gamey for me, and by the time it came, I was already quite full, but that’s just personal preference. It did come with a delicious confit leg that I gnawed on like a feral orphan. The desserts were killer, very thoughtful and not your run-of-the-mill afterthought desserts. Any description I attempt will be doing them a disservice so I will let you discover the wonders of the after meal sweets yourself. I recommend going after dark, the restaurant has a very romantic atmosphere once all of the soft lighting comes into play, the dried up branches used to decorate were much less charming during daylight hours. I wouldn’t go back for the prefix because it is big big bucks, but I would 100% return for the FANTASTIC wine list and some à la carte at the bar.

B Bryan 185 reviews · Local Guide 2 May 2026

Wolfsbane was an incredible experience. The plates were beautifully presented, with balanced, creative flavors throughout the meal. The service was attentive, polished, and professional, making the entire evening feel thoughtfully executed from start to finish.