Wolfpack

In March, Top Chef alum Marcel Vigneron rolled out Wolf, his humble ode to Los Angeles cuisine, featuring everything from mushroom risotto with wood sorrel to vadouvan rack of lamb with romanesco and lebneh. The sleek environs blend modern appointments with a relaxed style, whereupon diners can try the ultra-trendy hamachi crudo with Vietnamese nuoc cham to baby kale with crispy black quinoa. The huge round wooden chandeliers above diners’ heads gives the space a nice warm feel, and the dining room inhabits the colorful bar, which gives a pop of color to the minimalist-industrial-chic restaurant.

At Wolf, Vigneron practices “‘zero-waste cooking’ by utilizing every possible edible part of the product, from seed to stalk, very much like a Wolf would do for a meal.” The restaurant also embodies the multicultural food landscape that defines Los Angeles, where global fusion takes shape to form dishes that are both comforting and complex.” Although Vigneron does not have a french accent, his family comes from Northern France. His French roots and love of wine- his personal favorite, and mine, is white- are evident, and after working for big names like Joël Robluchon, Ferran Adrià, and José Andrés, his take on simply prepared delicious food is just as outstanding as those guys. www.wolfdiningla.com