"I always kind of had in the back of my mind, I was like, we should have Rupert and Carrie. The opportunity came last year as both camps closed up their respective restaurants. I texted Rupert and I was like, dude, it's time. We need to open a restaurant. Once the decision was made, there was no looking back. We pretty much stepped on the gas and started rolling."
"We go to the farmer's markets several times a week. We buy directly from farms. We use all of the local produce that we can possibly find when it's in season."
"Carrie first met Rupert while interning at Le Manoir aux Quat'Saisons in England, a storied Michelin two-starred property helmed by Raymond Blanc. We worked at a lot of places together, probably more so than apart. After years in London, New York, and the English countryside, San Francisco became home and eventually their life's work."
Wolfsbane opened in San Francisco's Dogpatch neighborhood as a collaboration between Kentucky-born chef Tommy Halvorson and Rupert and Carrie Blease, who previously operated the Michelin-starred Lord Stanley. The restaurant occupies the former space of Halvorson's previous restaurant, Serpentine. The three partners conceived the idea over years before seizing the opportunity when both establishments closed. The Bleases bring extensive fine dining experience from prestigious institutions including Le Manoir aux Quat'Saisons in England. The nine-course tasting menu emphasizes Northern California's seasonal bounty, with the team visiting farmer's markets multiple times weekly and sourcing directly from local farms to incorporate fresh, in-season produce.
Read at ABC7 Los Angeles
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