Wolf in the Fog
Chef Nick Nutting steers a hyper-local menu with global accents, big on seafood and creativity, and served on whimsical mismatched china. Oysters wrapped in crispy potato with corn puree and hints of truffle make a great start, followed by a revelatory take on beef tartare with North African spices and crunchy peanuts, or seared Albacore served with guanciale, espelette pepper, and orange. Sharing plates for the gang are the bomb: the ÒSpanish PicnicÓ sees a traditional Romesco sauce draped around squid, spot prawns, mussels, and pan-seared rock cod. A nice long bar offers fun cocktails that twist the classics a whisky sour with cedar-infused rye will have you howling at the moon, or keep the vibe convivial with a spirit-fueled punch bowl for two to six people. Start your morning in the main-floor den with locally roasted coffee and house-made pastries.