Former Top Chef contestant Marcel Vigneron has opened his first restaurant in Melrose.

Vigneron, who has worked for Jose Andres, is focusing on “zero waste cooking” at Wolf, with the goal of utilizing every possible edible part of the product, from seed to stalk, much like a wolf would do for a meal. However, the name actually comes from the meaning of Vigneron's mother's maiden name and honors her role in inspiring his love of good food.

The soulful menu at Wolf embodies the multicultural food landscape that defines Los Angeles, where global fusion takes shape to form dishes that are both comforting and complex. The Thai inspired shrimp dumplings with pork belly, for instance, are inspired from the chef's many trips into Thai Town and late night taco trucks, while the miso black cod is draws on LA's heavy Japanese influence as well as the onset of the early spring.

The backdrop of the restaurant is the bar which features handcrafted artisanal cocktails that are concocted from house made tinctures, sodas, organic juices, shrubs, as well as premium spirits.  

Wolf is open for dinner Tuesday to Sunday. 

Ideal For

A fashionable night out

Signature Dishes

The opening menu includes burnt carrots with coconut, passion fruit, macadamia, lime and sorrel; mushroom risotto with pine nuts and wood sorrel; white miso black cod with watermelon radishes, bean sprouts, dashi and wasabi greens; Thai shrimp dumplings with pork belly, tom yum, mango, avocado, jicama and lemon grass oil; and Vadouvan lamb rack with romanesco, labneh, artichoke and olives.