Wolfsglen is Westwood’s historic village – hottest new cocktail, and dining destination!! I say it’s about time. When I was a teenager, my friends and I would go to Westwood on the weekends and walk around, meet like-minded teenagers, and just always use Westwood as a destination hangout. There were some crime ridden events that happened a while back that turned the tides, but with Wolfsglen coming in, things have gotten so much better. Now is the time to go and see what Westwood all is about, especially with Wolfsglen’s amazing fun atmosphere, and wonderful food!
The space was a few different popular restaurants prior, but what sets Wolfsgen apart from others in the area, is their unique take on very mindful food. Nestled in a historic two-story building developed in the 1930s, Wolfsglen showcases beautiful high ceilings, modern design, a lush patio for al fresco dining, and private event spaces. They have a revolving digital art exhibit, with great lovely art. Their tables are fun and funky with non-matching chairs, but somehow it all works.
Wolfglen’s Chef Fidel Guzman brings together familiar flavors from some favorite cultures and cuisines in Los Angeles. He loves the freedom that this position offers him. He was the Sous Chef at SBE, and more recently the Pastry Chef at Cleo Restaurant, and he studied at Le Cordon Bleu college of culinary arts in Pasadena. Chef Fidel Guzman creates such a different spin on many classics, but everything barrows a piece of many types of cuisines. Chef Guzman’s new American seasonal menu embraces global Angeleno flavors, showcasing the finest seasonal and fresh ingredients. From Latin, to Middle Eastern and in between, he has everything covered. Speaking with him was very eye opening. All of his recipes are extremely unique, with a lot of attention to detail. He wants my readers to know that his cuisine represents a melting pot of all of Los Angeles. You can feel his talent in every bite.
About Wolfsglen:
Wolfsglen is Westwood’s premier cocktail and dining destination featuring New American cuisine with a global Angeleno influence complemented by an array of expertly crafted cocktails.
Inspired by the legacy of John Wolfskill, a former state senator and pioneer rancher who played a pivotal role in the development of the land where Westwood Village now stands, Wolfsglen blends history, culture, and cuisine into a one-of-a-kind dining experience. Quietly opening its doors in November 2022, Wolfsglen is the brainchild of new hospitality team CFO Mark Garcia, Director of Operations Fernanda Hay, General Manager Sammy Espinoza, Chef Fidel Guzman, Sous Chef & Pastry Chef Moriah Castañeda, and Bar Manager Edward Ruiz. Handmade Pastas take center stage with Chef Fidel’s Rigatoni Diavola, Cacio e Pepe, and Bolognese, each prepared to perfection. The entrées boast mouthwatering selections such as Pan Roasted Pork Chop with a togarashi-whiskey glaze, Steak Frites, Wolfsglen Burger with candied bacon, spicy aioli, and arugula, Beyond Burger, Roast Chicken with aji verde and pea tendrils, Seared Salmon served with a pineapple ginger glaze and miso potato purée, Seared Striped Bass, and Cauliflower Steak with curry and raisin chutney. Chef Fidel Guzman and Sous Chef & Pastry Chef Moriah Castañeda present an array of tantalizing options for dessert, including Homemade Peach Pie, Mango Sweet Rice, Deconstructed Strawberry Cheesecake, and Ricotta Donuts with blueberry compote and lemon curd.
Wolfsglen’s bar program, originally created by Fernanda Hay, now under the expert guidance of Bar Manager Edward Ruiz, offers a diverse range of perfectly balanced and playful cocktails. Signature creations include the Razz-Mez-Tazz made of mezcal, mango, spicy bitter, agave and Tajin, Purple Rain comprised of gin, blueberry purée, lemon, and butterfly pea flower, Geisha’s Kiss with Masumi sparkling sake, elderflower liqueur, and lychee purée, and Black Gold prepared with Neft vodka, simply syrup, cucumbers, and activated charcoal, with even more to try. In addition, Wolfsglen also offers specially selected White Wine, Red Wine, Rosé, Sparking, and Beer and Cider.
Here’s What I Tried:
House Cocktails:
Martini, traditional martini with 3 olives. My go-to drink for most of my upscale tastings, this one was astounding.
Born a Star Martini, with vodka, passion, Mamey bubbles, vanilla, and sherry mist. This cocktail has lots of effervescence, and nice, sweet nuances.
Starters:
Caesar Salad, with buttermilk miso dressing, little gem lettuce, and parmesan crisps. They substituted my fries from my Steak Frites for a side Caesar salad. It was very good, with lots of Caesar dressing.
Brown Butter Labneh, with Zataar, feta cheese, and warm pita (or GF crudités). I was a skeptic, but after one bite I realized what all the fuss was about. This is one of their most popular menu items, and I understand. It’s so special and delicious. Just try it.
Mushroom Arancini, with arborio rice, and truffle oil. A delicious rendition of this Italian staple. The truffle oil really makes for one succulent appetizer.
Baja Seabass Ceviche, with passion fruit and aji Amarillo sauce, pickled cherries, tomatoes, and micro cilantro. A bit tangy and spicy, but the fish is very delectable.
Shrimp Toast, with homemade focaccia, arugula, spicy garlic crisps. These were so amazing, especially with the homemade focaccia, another delightful menu item. It takes Chef Fidel two days to make this super yummy focaccia.
Brussel Sprouts, with balsamic and bacon. Cooked crispy, this will be a nice vegetable addition to your meal.
Handmade Pasta:
Bolognese, with Mafaldine, and 7-hour braised meat sauce. The handmade pasta makes all the difference in the world. If any dish offers homemade pasta, it will be the winner every time. Pasta maker Jose comes in early mornings to make their lovely handmade pastas.
Entrée:
Seared Striped Bass, with spicy coconut broth, and herb salad. It is a nice large piece of fish, but the showstopper is the beautiful fragrant spicy coconut broth. Wow!
Steak Frites with 8 oz. hanger steak, beef jús, herb seasoned French fries. I substituted the fries for a Caesar salad. The steak is so tender with great seasonings. The sauce is also an incredible addition to this wonderful dish.
Desserts
Chocolate Bomb, with chocolate cinnamon mousse, arroz con leche filling, chocolate sable, cayenne, white chocolate glaze, and churro katari. This is a very complex luscious dessert. The cinnamon note is my favorite part. The presentation is everything!
Homemade Baklava, with mixed nuts, caramel, and homemade pear sorbet. It is rich, with lovely caramelization, not your typical Baklava, but far more flavorful.
Wines:
Rombauer, Carneros, Chardonnay, CA 2020, buttery, creamy, it was so delicious with the striped seabass and the shrimp toast, adding just the right amount of acid and cream to both dishes.
Eco Terreno, Cabernet Sauvignon, CA 2017. Of course, this wine pairs so fantastically with the steak.
The staff at Wolfsglen are all hand-picked by 27-year industry veteran – General Manager Sammy Espinoza. The very elegant hostess Paris Elyte will guide you to your seat but will bestow her shining personality along the way. She was a highlight for me, she just makes everyone feel at home at Wolfsglen. Manager Sammy Espinoza also makes you feel very welcome, he just has a way with people. He talks about hiring his staff and how important it is to the overall vibe of Wolfsglen. “I can teach them the job, but I can’t teach them the personality”. The feedback he gets from his customers are them saying that his staff is always so nice. My server Brian Birdwell was also so engaging. He was able to give me lots of interesting facts, I loved his demeanor.
Wolfsglen is open every Sunday and Monday from 5:00 pm to 10:00 pm, every Tuesday, Wednesday, and Thursday from 11:30 am to 12:30 am, every Friday from 11:30 am to 1:00 am, and every Saturday from 5:00 pm to 1:00 am. Wolfsglen offers Howlin Hour every Tuesday through Friday from 2:00 pm to 6:00 pm and Late-Night Howlin Hour every Friday and Saturday from 11:00 pm to 12:30 am. For more information about Wolfsglen or to make reservations, please call 310.208.1071 directly or visit www.Wolfsglen.com.
Social Media: Follow Wolfsglen on Instagram @wolfsglenwestwood
Wolfsglen
1071 Glendon Avenue
Los Angeles, CA 90024
T: 310.208.1071
*Note some content was taken off their website and press release.
