To say that I am a fan of Josh Wolfe is an understatement. Josh is the owner/chef/hard working dude behind Fresh Local Wild, one of Vancouver’s best food trucks. Fresh Local Wild has been featured on Eat St. and Diners, Drive Ins and Dives and is a personal favourite. Josh is the former Executive Chef of Coast and has also served as the Assistant Corporate Chef for the Glowbal Group among other top jobs in restaurants back in Toronto. Pretty solid résumé, no?
A few months ago I heard Josh had teamed up with Richard Goodine, a man of immeasurable food and beverage experience and they were opening a new spot in Yaletown, Good Wolfe Kitchen and Bar. Was I excited? Uh, ya.
Last week I found myself in Yaletown having a few tasty craft beers with the local Klout crew so I decided to tweet Chef Wolfe and ask if he was at the restaurant. I had planned on stopping by to say hello but I quickly discovered that I had stumbled upon their soft opening! I hastily paid my tab and did a sexy speed walk (like Flanders) down to 1043 Mainland St. and found myself a comfy seat at the bar. I saw Josh, he saw me, the magic started to happen.
I started with a Quallicum Bay Scallop Chorizo. Sliced raw scallops with marinated peppers, olive oil and parsley with all the spices you’d normally find in a chorizo sausage on top of the sweet scallops. Great presentation, wonderful flavours and textures. It paired well with the Phillips Brewing Hop Circle IPA I was enjoying at the time.
Next up Chef Wolfe sent me some Lemon Pepper Chili Squid with ginger, green onion and chili piquant. A very nice way to do a classic calamari. Nice crunch, tender squid, subtle heat and a nice freshness provided by the ginger. The presentation is nice but I sort of knocked them over before I took the picture and then failed to stack them back up neatly…hence the crumbs.
The third dish to arrive was a high end take on a pub classic, think chicken wings taken to the next level. Chicken Fried Sweetbreads with house made red hot, Rochefort dressing, celery and carrot. Classic chicken wing taste with tasty, tasty sweetbreads aka thymus gland. So good. I want more right now.
Next up was a dish I asked to try, Braised Beef Cheek with country style risotto and natural jus. Super tender beef cheek on a classic, perfectly cooked risotto. There isn’t a whole lot to say here other than wow.
Last but not least, dessert. As you probably know I’m not a sweets guy so dessert has to be out of this world for me to rave about it. This was. Dark Chocolate and Cardamom Torte with tamarind candy, vanilla ice cream and mint. I grew up in Surrey and I hate to generalize but I’ve always loved South Asian sweets and this dish is a great fusion of classic chocolate and South Asian flavours. Dense, rich, exotic, incredible. The tamarind candy was like an old friend, a flavour I didn’t know I was missing until it came back into my life.
Goodwolfe also bakes their own bread and It’s not the typical sourdough loaf you’re used to. This is artisan bread that comes with butter and a cauliflower and truffle puree that is lights out.
I know this post may seem biased to some due to my obvious chef crush on Josh but he is where he is because he’s incredibly good at what he does and it’s a true joy to see him in a kitchen again and even better to see him in the kitchen of his own restaurant.
You’d be hard pressed to find better food, better value and better company than Goodwolfe Kitchen and Bar. Go see for yourself.
Facebook – Good Wolfe Kitchen & Bar
Interwebz – goodwolfe.ca
Karma stuff – part of my meal was comped by Chef Wolfe but I left his staff a big juicy tip because Karma is a real thing and the service was as good as the food.