Wolf in the Fog
Restaurant · Tofino ·
Creative, locally sourced plates & cocktails with a rustic vibe
Creative, locally sourced plates & cocktails with a rustic vibe
"A notable Tofino restaurant that purchases seafood and kelp from local Indigenous harvesters, helping to elevate and recognize Indigenous suppliers by asking about provenance and highlighting local sourcing on its menu." - Anna Haines
"In Tofino I found Wolf in the Fog captures the constantly undulating tides with hyper-seasonal dishes and cocktails; the rotating menu ensures you'll always be surprised with inspired new dishes. Reservations are recommended." - Sabra Boyd
"When having a night out, the Wolf in the Fog is the go-to place, considered the best restaurant in town with Hailey, the bar manager, making amazing New York City–level cocktails."
"A Tofino surf-town restaurant whose wood interiors and eclectic dinnerware belie a menu deeply tied to local, seasonal and foraged ingredients: a standout kale salad with pumpkin seeds, pickled onion, carrot and a bright 'madras' vinaigrette, excellent seafood such as charred octopus and crab, and a well-executed daily vegetarian special (a coconut curry with rice and papadum) all demonstrate thoughtful coastal Pacific-Island cuisine." - AFAR Editors
"Led by chef Nick Nutting (often described as bearded and beanie-capped) with bar manager Hailey Pasemko, this casual yet world-class restaurant emphasizes foraged and locally caught ingredients, often pairing wild mushrooms with seafood. The kitchen collaborates closely with the Tofino Ucluelet Culinary Guild and sources far more island produce than other local restaurants combined, and offers a Catch & Cook partnership that turns a day on the water into a multicourse, family-style meal with Okanagan wine pairings. Standout preparations from the meal described include lightly tempuraed cabezon, fried pork jowl with Canary melon in a fish-sauce coconut-lime-chili jam, lingcod in a verjus-based beurre blanc, crab and matsutake risotto, prosciutto-wrapped black bass with porcinis and boletes on toast, and grilled salmon belly with chanterelles; foraged berries also feature in a light dessert." - Kathryn Romeyn
