A day of beach combing helped build an appetite so we could try as many dishes as possible at the incredible Wolf In The Fog.
I requested a ginless cocktail to pair with the oysters and was surprised with a cognac version of the French 75, a champagne cocktail that proved the perfect match.
The oysters wrapped in shoestring potatoes have been on the menu since day 1 and is one of the best cooked oysters creations ever. Truly crave worthy. Served with mushy peas and truffle oil. Add an extra oyster or there could be a battle for the 3rd in a regular order.
Humboldt squid was lightly battered and fried to a light crisp finish. Served with cabbage, tomato and poblano mayo it’s a strange and beautiful combination.
Grilled romaine with bagna cauda was a treat. Finger licking good sauce.
I would never order a seaweed salad but the rave table reviews got me into it. Wow! It was great. Seaweed, mushrooms, daikon, puffed rice, sesame mayo and miso Chili oil is a match made in heaven. I need a recipe for sesame mayo. I think it would be incredibly useful.
Chef Nutting and teams time on Mexico shows up in the menu in wonderful ways. The featured vegetarian mushroom croquet with mole, beans and habanero peaches was delicious. The mole and peaches unforgettable. Hot pickled peaches coming to my kitchen soon.
We almost resisted the daily catch of Korean Halibut thinking the fish might be overpowered but I’m updating this to the best halibut dish we’ve had this year.
I need an annual trip to Tofino. The solitude and connection to nature combined with the great food and wonderful people make this a very special place. Don’t tell anyone.