Review: wolfsglen Westwood LA

After attending a media event at Wolfsglen in Westwood Village LA, I knew I had to return to truly take in the menu. Touted as “Los Angeles comfort food,” Wolfsglen offers an eclectic range of cuisine reflecting the spirit of Los Angeles. The dishes of this eatery suit any and all taste buds. The great thing about it is, one can return again and again to explore the food of different cultures. In addition to having a sexy bar adjacent to an open-air dinging room, event spaces are also available. 

Wolfsglen Westwood Village LA

The name Wolfsglen is a nod to a former state senator and pioneer rancher, John Wolfskill. He spearheaded the development of what would become a thriving Westwood Village today.

CFO Mark Garcia opened Wolfsglen in October 2022. The full hospitality team includes: Director of Operations Fernanda Hay, General Manager Sammy Espinoza, Chef Fidel Guzman, Sous Chef & Pastry Chef Moriah Castañeda, and Bar Manager Edward Ruiz.

Housemade Pasta

Since I had already enjoyed some of the varied flavors of Wolfsglen at the media preview, I decided to skip the starters and go right to the homemade pasta. This meant I had to pass on all the signature cocktails and instead partake in the restaurant’s great wine selection. I chose a Casillero Del Diablo, Malbec, Chile, 2021. This dark beauty was smooth, fruit forward, and featured plum and berry with a hint of vanilla. 

First up was the Rigatoni Diavolo (spicy vodka sauce, shrimp and parmesan). This was magnificent. It had a divine smokey flavor. A zing of spice hit me as well, along with a sweetness that offset the heat. Our server informed us that the savory dish featured Italian Calabrian chilis.

The Bolognese (pappardelle, 7 hour meat sauce) was also outstanding. The gravy, as my Nana used to call it, was so comforting. I was immediately transported back to my childhood Sunday pasta nights. The supple yet unyielding noodle offered a perfect resting place for the multi-dimensional red sauce. Numerous layers danced on my palate all at the same time. It was brilliant. The creation of both the homemade pastas was executed flawlessly, offering a subtle yet notable al dente chew. 

The Entrées

When I originally ordered, I had a strong preference for the salmon. However, Evan our server suggested another fish option. The Seared Striped Bass (spicy coconut broth, herb salad) was his strong recommendation. My first bite was intoxicating. There was dill, cilantro and other vivacious herbs bringing my tastebuds alive. It was an explosion of flavor. The herb salad atop the protein took this dish to the next level. The fish was tender and melted in my mouth, while the crisp zesty skin added texture. The fish was bathing in a scrumptious coconut cream sauce. The menu described it as a broth, but it is was lush and creamy, not what one typically thinks of as a broth. Chili oil zigzagged amidst the sea of velvety coconut broth, offering another layer of indulgence. 

As our second entree, we chose the Steak Frites (8 oz hanger steak, beef jús, herb seasoned french fries). The steak arrived at our table cooked as ordered, alongside crispy thin fries which are my favorite. The succulent beef adorned with kosher salt was mesmerizing as it sat before a pool of jús. This light beef sauce brought me even more joy, as I slathered it on both the steak and the fries. Yum! 

Desserts

Of course, as always, the fullness of our tummies did not dictate whether we would entertain dessert. Two incredible jewels arrived at our table. The Chocolate Mouse Bomb (chocolate cinnamon mousse, arroz con leche filling, chocolate sable, cayenne, white chocolate glaze, churro katari) was to die for. The Homemade Baklava (mixed nuts, caramel, homemade pear sorbet) also knocked our socks off. 

Both desserts were wonderfully plated and magically presented on top of what looked like an edible bird’s nest. This unexpected element was made up of cinnamon churros which complimented the sweets more than one would expect. The mouthfeel, along with the flavor and the way it intermingled with everything on the plate was something truly special.

The Chocolate Mouse Bomb was just that…a round flavorful explosion filled with the glory of chocolate. Dark chocolate ganache grounded this sweet delicacy, as I took in all this glorious chocolate flavors with each spoonful. 

Culinary Works of Art

The Homemade Baklava appeared on its plate seemingly upside down, completely covered with nuts on top. Sitting on a bed of the edible churro bird’s nest, two scoops of peach sorbet resembled two eggs in a nest. The sorbet complimented the flaky baklava in an unexpected and delightful way. It was a blend of flavors I had never experienced before. 

Both desserts were presented as works of art. Each was unique unto itself. Most notably, those tiny shreds of churro created an outrageous texture while adding a valued flavor impact. These took both creations to the next level.

If you have a family of foodies with a diverse palate, Wolfsglen in Westwood Village has many interesting options. The restaurant is located in a charming walkable neighborhood. It is also in close proximity to a movie theater and is a great place to meet up with friends. Wolfsglen, 1071 Glendon Avenue, Los Angeles, CA 90024; www.Wolfsglen.com