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Starting things off with a Lupo e Luna at Wolf in the Woods
A friendly aperitivo pulls off a quadruple garnish
Wolf in the Woods, angel in the restaurant, vermouth in the belly.
The first thing worth mentioning about Wolf in the Woods is its location, which used to belong to Espresso Mio and, well before that, to a branch of Siesel’s market. This compact restaurant and wine bar, tucked away among the enviable houses of Mission Hills’ Fort Stockton Drive, reminds me just how nice mixed use development can be. There’s always something a little magical for me about finding a charming place that feels like it’s hiding in a neighborhood that’s mostly houses. A place you could walk to, if only you lived here. A friend of mine once lived just north of Adams at the very eastern edge of Normal Heights, which meant it was just a short stroll along Adams over the 15 to The Kensington Grill and its delightful lamb in a brandy-cherry-cream sauce with grilled polenta. The Grill has been gone for years, and he has since quit Normal Heights for the wilds of La Mesa, but he still speaks of it fondly.
The restaurant offers a few sidewalk tables, which allow its ambience to spill out onto the street, and its Southwest-modern interior is romantic and aglow with candlelight.
When it comes to drinks, this is mostly a place for wine, and there are no designated bartenders. On the night I visited, manager Jeanna Edwards took a turn doing some pouring, as did the wait staff. There is, however, a single cocktail on the menu. The evocatively named Lupo e Luna is a friendly, smooth vermouth drink with some citrus tang that worked well as an aperitivo, even if was a little sweeter than the bitter stuff that I usually go for before dinner. I gathered that its Italian name is a nod to the Friulian vermouth that is used in its making. Its quadruple garnish adds a festive feeling. Here is what it looked like as it was served to me.
Aaaaaawoooooooo!
And here is how you can make your own:
Pour 2.5 oz. of Castelvecchio Red Vermouth into a tumbler. Add 2 oz. of Fever Tree Tonic, a squeeze of blood orange, and some chopped ice. Stir. Garnish with lemon peel, orange peel, a circle of sun-dried blood orange, and fresh thyme.
Here's something you might be interested in.
Starting things off with a Lupo e Luna at Wolf in the Woods
A friendly aperitivo pulls off a quadruple garnish
Starting things off with a Lupo e Luna at Wolf in the Woods
A friendly aperitivo pulls off a quadruple garnish
Wolf in the Woods, angel in the restaurant, vermouth in the belly.
The first thing worth mentioning about Wolf in the Woods is its location, which used to belong to Espresso Mio and, well before that, to a branch of Siesel’s market. This compact restaurant and wine bar, tucked away among the enviable houses of Mission Hills’ Fort Stockton Drive, reminds me just how nice mixed use development can be. There’s always something a little magical for me about finding a charming place that feels like it’s hiding in a neighborhood that’s mostly houses. A place you could walk to, if only you lived here. A friend of mine once lived just north of Adams at the very eastern edge of Normal Heights, which meant it was just a short stroll along Adams over the 15 to The Kensington Grill and its delightful lamb in a brandy-cherry-cream sauce with grilled polenta. The Grill has been gone for years, and he has since quit Normal Heights for the wilds of La Mesa, but he still speaks of it fondly.
The restaurant offers a few sidewalk tables, which allow its ambience to spill out onto the street, and its Southwest-modern interior is romantic and aglow with candlelight.
When it comes to drinks, this is mostly a place for wine, and there are no designated bartenders. On the night I visited, manager Jeanna Edwards took a turn doing some pouring, as did the wait staff. There is, however, a single cocktail on the menu. The evocatively named Lupo e Luna is a friendly, smooth vermouth drink with some citrus tang that worked well as an aperitivo, even if was a little sweeter than the bitter stuff that I usually go for before dinner. I gathered that its Italian name is a nod to the Friulian vermouth that is used in its making. Its quadruple garnish adds a festive feeling. Here is what it looked like as it was served to me.
Aaaaaawoooooooo!
And here is how you can make your own:
Pour 2.5 oz. of Castelvecchio Red Vermouth into a tumbler. Add 2 oz. of Fever Tree Tonic, a squeeze of blood orange, and some chopped ice. Stir. Garnish with lemon peel, orange peel, a circle of sun-dried blood orange, and fresh thyme.
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