In the heart of San Francisco’s Dogpatch neighborhood, an enchanting culinary experience awaits, characterized by a refined nine-course dining journey complemented by a sip of rare Kentucky bourbon.
Wolfsbane, named after the mythical plant reputed to repel werewolves, debuted last fall as a brainchild of Kentucky-born chef Tommy Halvorson, alongside the talented husband-and-wife team behind the Michelin-starred Lord Stanley, chef Rupert Blease and general manager Carrie Blease. They have reimagined the space that once housed Serpentine, transforming it into a highly anticipated fine dining destination in the city.
Halvorson reveals that the concept had been simmering for quite some time. “It was always at the back of my mind: we should team up with Rupert and Carrie,” he reflects. The opportunity arose when both parties were closing their previous establishments. A simple text to Rupert set the wheels in motion: “It’s time. We need to open a restaurant.” From there, it was full steam ahead.
The Bleases are seasoned partners in both life and culinary endeavors. Their collaboration began at Le Manoir aux Quat’Saisons in England, a prestigious two-Michelin-star venue led by Raymond Blanc. “We’ve worked together at many places, probably more than we’ve worked apart,” Carrie notes. After years of experience in London, New York, and the English countryside, they settled in San Francisco, dedicating themselves to their passion. Lord Stanley thrived for a decade before they poured their energy into this new venture.
The tasting menu at Wolfsbane is a celebration of Northern California’s abundant offerings. “We frequent the farmer’s markets several times a week,” says Rupert. “We source directly from farms, utilizing local produce whenever possible.” Highlights feature an edible sunflower crafted from artichoke heart, enhanced with toasted seed butter and poppy seeds, while also reviving beloved dishes from Lord Stanley, such as the buttermilk cabbage and delicate onion petal appetizers.
Despite its sophistication, Wolfsbane maintains an inviting atmosphere. “We aim to create a space where guests feel at ease, without the pressure of fine dining etiquette,” Halvorson explains. The bar program is a testament to his passion for rare bourbons, including a special barrel named after his family’s Kentucky farm. Halvorson’s insight into bourbon mirrors Wolfsbane’s philosophy: high-concept dining that feels approachable, offering a unique and memorable experience.
For more information, visit https://wolfsbanesf.com/
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