This Thursday, December 1st, former Joe’s chef Kris Tominaga and former Axe chef Brian Dunsmoor break their chains to debut Wolf in Sheep’s Clothing, a Southern-slanted eatery in partnership with Capri restaurant, where these two wolves are setting up shop to serve Abbot Kinney from Tuesday through Thursday nights, starting at 5:30 P.M. each day. Tominaga calls this a departure from the duo’s fine-dining roots, with plans for simple, rustic U.S. country recipes using local ingredients, with a California-focused selection of beer and wine. Wanna see the menu?
Opening menu dishes, all of which fall under a $20 price point (with the exception of a $21 lamb sirloin), include a daily selection of pickles, pear with candied bacon and cider-mustard, smoked maple quail with cornbread, kale salad with black apple, and butterfish and cockles with fennel and salsa verde.
Joining far-Westside chefs like Brendan Collins, Roy Choi, and Josie LeBalch at Next Door by Josie, in bringing more meat-worship and exotic cuts to the region’s menus, Tominaga and Dunsmoor are also crafting animal-style arrangements for Venice, with plates like sweetbreads in puff pastry and headcheese fritters with hot mustard dressing. Wolf in Sheep’s Clothing opens this Thursday in Venice. Until then, check out the chefs’ opening menu below.
Wolf in Sheep’s Clothing, open 5:30 P.M. at Capri, 1616 Abbott Kinney Blvd. Venice.
Opening Menu:
marinated green olives, 5.
pickles of the day, 6.
sprouting broccoli, 5.
anchovies and toast, 6.
seed bread, pimento cheese, apple butter, persimmon, 6.
kale salad, sheeps cheese, black apple, dates, walnut vinaigrette, 9.
pear, candied bacon, cress, endive, lentils, cider-mustard, 10.
smoked rainbow trout, avocado toast, herb salad, egg, 12.
headcheese fritter, bread and butter pickles, hot mustard dressing, 13.
raclette, butter ball potatoes, cornichon, soft bread, 14.
quail, cornbread, dandelion greens, smoked maple, 15.
cannelini bean and kale soup, fried bread, marys chicken, 8.
baked oysters, creamed spinach, bacon, shrimp (3/5), 9/15
local squid, shelling beans, garlic, pea tendrils, grilled bread, 14.
sweet breads, mushrooms, puff pastry, 16.
butterfish, cockles, watercress, fennel, salsa verde, 15.
hanger steak, anchovy and olive butter, charred escarole, 16.
lamb sirloin, toasted barley, lamb ragout, horseradish gremolata, 21.
sides:
colard greens, 5.
cardamom carrots, 5.
butterball potatoes, 4.
balsamic braised cippolini, 6.
apple pie, hooks cheddar, 6.
maple, pecan, chocolate tart , 6.
warm lemon curd, shortbread cookies, 6.
