No. 48: Wolf in the Fog
Perched over a surf shop, across the street from the fisherman’s wharf, Wolf in The Fog couldn’t be any more holistically branded to this cool hippie-commercialized outpost on the remote, weathered edge of Vancouver Island’s west coast
For a chef trained in Calgary (Chase) and Montreal (Garçon), Nick Nutting has developed a deep appreciation for wild seafood and prepares it with rugged elegance.
Gnarly gooseneck barnacles and plump scallops are folded with royal tomato broth into punchbowls for the family-sized Spanish Bombshell. Fresh salmon—only ever fresh, never frozen—is basted with brown butter and stuffed with brown rice, bacon and tart evergreen huckleberries. Do try the smoked oysters doused in truffle oil and wrapped in fried potato strings.
The dim-lit room, as laid back as Tofino, is popular with both locals and tourists. The décor speaks of a beach town in the wilderness with its broken surfboard wall hanging and a driftwood wolf sculpture.
Vintage blues howl from spinning vinyl. Cocktails are excellent. The wine list does not include any of the usual suspects.