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Welcome to WOLF

Located in the heart of the Melrose/Fairfax District, WOLF is a neighborhood restaurant featuring Seasonal Modern California Cuisine. The restaurants sleek and simple design enhances its market driven menus creating an elegant yet timeless atmosphere for dining. Our menu is inspired by seasonal organic ingredients that are sourced from farmers, ranchers, and fisherman who engage in sustainable practices. Celebrity Chef Marcel Vignerons' Cuisine is also heavily influenced by his extensive travels as well as by our cities richly diverse culture. We pay an homage to these farmers and a tribute to our cities culture by preparing dishes with care and by utilizing almost every edible part of the product from seed to stalk and from nose to tail.

WOLF works with small, local family farms committed to sustainable agriculture, responsible production and propagation and promotion of fruits and vegetables with exceptional flavor.

WE SUPPORT:

2 PEAS IN A POD, COASTAL ORGANICS, COLEMAN FARMS, COUNTY LINE HARVEST, FLORA BELLA FARMS, HARRY'S BERRIES, JJ LONE DAUGHTER RANCH, LIFES A CHOKE, MCGRATH FARMS,MURRAY FARMS, PUDWILL FARMS, REGIER FARMS, SCHANER FARMS, TAMAIFARMS, TUTTI FRUTTI, VALDIVIA FARMS, WEISER FARMS, WINDROSE FARMS,ZUCKERMAN FARMS & MORE.

 

Phone

323-424-7735

Location

7661 Melrose Ave
Los Angeles, CA 90046                   

Hours

Dinner

Mon-Sat 6pm–10pm

Sun 6pm-9pm

Brunch

Sat-Sun 10am-3pm

Afternoon Delight

Sat-Sun 3pm-5pm
 

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THE WOLFPACK

 

CHEF MARCEL VIGNERON, OWNER & EXECUTIVE CHEF 

Marcel Vigneron has dedicated his life to gastronomy and honing his skills as a chef. He’s an artisan who has an affinity for culinary knowledge, who uses a knife as an extension of his hand, the kitchen as a workshop , the earth as a grocery store.

Marcel attended the acclaimed Culinary Institute of America (CIA) in New York and achieved his Associate’s degree in Culinary Arts, as well as a Bachelors Degree in Hospitality Management. At the CIA, Marcel enrolled in the teaching assistant program where he served as the Sous Chef at the school’s award-winning Ristorante Caterina de’ Medici. Since then, he has continued to pursue the progression of gastronomy and at the young age of 25 gained national notoriety in season two of Bravo’s hit reality series, Top Chef where he made it to the finals finishing “Runner-Up”. He has worked all over the globe with world-renowned chefs, including Joël Robuchon (named "Chef of the Century" by the Gault Millau) and Michael Mina (awarded “Best Chef of 2002” by the James Beard Foundation during the time of Marcel’s employment). Marcel has also spent time in Barcelona, Spain, where he took classes at El Taller with famed Chef Ferran Adrià of El Bulli restaurant, which was named the top restaurant in the world in 2007 by Restaurant magazine. Marcel worked under José Andrés as the Executive Sous Chef of The Bazaar at the SLS Hotel in Beverly Hills, which received the first 4 star review by the LA Times in five years. 

Marcel participated in Top Chef All-Stars at the end of 2010 and premiered the first season of Marcel’s Quantum Kitchen on the SyFy Network in February 2011. Marcel competed on The Food Network’s The Next Iron Chef in November 2012 and on Iron Chef in 2013. Food Fighters, Americas Best Cooks, Cutthroat Kitchen “Superstar Sabotage”, Chopped “Celebrity Chef Charity Version”,  and Top Chef Duels are a few of the more recent shows that all feature Marcel. 

The Top 10 Best New Restaurants of 2016 - Page 8 of 11 - Los Angeles Magazine

Erven's beet and avocado salad with black lentils Photograph by Dylan + Jeni These star newcomers represent L.A. at its no-limits finest.

The Best New Restaurants in LA, 2016

In many ways, 2016 seems like the year the rest of the country caught up to the fact that the food scene in LA is among the best in the country: It was hard for a month to pass without a story in Lucky Peach, the New York Times, or Bon Appétit "discovering" either a neighborhood like the San Gabriel Valley or a new-ish restaurant like Baroo getting insane accolades.