Trying a new restaurant can be exciting. Like a new job, it can change your future. This could be your new place. The place where you hang out. With its reputation preceding our visit, it wasn't so foolish to think this could be one of our new regular haunts. First impressions count.
The first thing we noticed is how the space has changed since it was Nicky D's. It's more romantic, cozy, upscale and hipster. The pizza oven is still there, we stood before it a few seconds to pay homage. The hostess attempts to seat us inside against the kitchen. Siberia. Yes, Siberia is nice when it is 115 degrees which it was which explains why we chose inside even though it is completely empty except for a couple diners on floor down in the corner of the bar area. I ask if we can be seated across, she says no, that's a four top. Ok, but that's an unoccupied two-top. She relents.
It was still Siberia as we learned as the evening progressed because we might as well have eaten in a cave. We couldn't see what we were eating. A shame since the dishes are artistically plated. A shame since we eat with our eyes as well as our stomach. A shame because we like to know what we're putting in our mouth, spread the chili sauce around and not eat it in one bite, avoid herbs that we don't like to eat whole vs. vegetables we don't mind eating. We put two candles on our two top, still couldn't see anything, and yes, I had to turn on the flash to take photos. Our waiter admitted that lighting was a big problem for that table. "You have the darkest table here." Great! Thanks, Wolfdown!
While we are dining, another couple new to Wolfdown is escorted into the dining room, and they are given the four top I asked about earlier. Seated right next to us, with more space, more light? Does their credit card smell greener? Great first impressions, huh?
The soy-cured scallops is more of a ceviche taco. Glad I asked the waiter beforehand because it was not for me. Avocado salad was refreshing, they do not skimp on chunks of soft, creamy avocado. The silken tofu salad was also sublime. The soft tofu contrasted with the acidic cherry tomatoes, pickled white strawberries and regular red strawberries. The rice with egg yolk was fine, very earthy but monotonous after several bites -- it could really use some bits of eel, or even anchovies. That craving led me to bring the rest home where I can mix with a protein. The sea bass in the nori broth was my favorite dish, but again, I would have enjoyed it so much more if I could see what I was eating. The braised beef cheeks were tender, but served in this black bowl so it was like dipping your spoon into a black hole. The dessert was a big miss for us, we left more than half. Too heavy and solid, one-note.
Perhaps we'll go back to try the buttermilk braised quail and sweet potatoes. But only if we can see what we're eating, and each other.
Avocado Salad w/pea tendrils
lots of avocado, crunch, texture
Silken Tofu Salad with pickled white strawberries, red strawberries and red cherry tomatoes
Rice with shitake, beans and yolk
very earthy flavors
Soy-cured scallops with green apple slices
Reminded us of the ceviche tacos found in Baja Ensenada
Seared Sea Bass in Nori Broth
Wolfdown Braised Beef Cheeks
Miso Tiramisu
