London's Local Flavour Culinary Guide: Volume 6

Farm-to-Table Dining
147 Wortley Road (N of Bruce)
MAP A: 22 519-854-6004
OPEN TUESDAY–SUNDAY from 5 pm
DINNER: $6–$36
wolfeofwortley.com
Signature Cocktails and Full Bar
Seasonal Patio
Small Plates Menu Options
Housemade Charcuterie
New Menu Weekly
THE SCENE
Justin and Gregg Wolfe created the
kind of hole-in-the-wall in Wolfe of Wortley that you’d love to stumble upon in
a big city. The brothers, who initially found sustenance in music careers, are
also proprietors of London’s red-hot retro diner The Early Bird (see p. 74), and
the new Mexican-themed Los Lobos (p. 75). The Wolfe of Wortley is a compact
rustic-chic 24-seat restaurant with a welcoming ambience and an artisanal
flourish in the decor and menu.
MENU HIGHLIGHTS
Signature Cocktails are prepared with fresh ingredients, homemade mixers
and premium liquors, including the Smoked Manhattan made with Bulleit
Bourbon, Antica Formula (red vermouth), Angostura bitters and cherry vanilla
bitters served in a cinnamon smoke-filled glass. Curated Whiskey Flights are
also popular. A carefully chosen wine list features real gems.
The dinner menu encourages sharing, building a meal out of several dishes, with small plates so that you can try
something new. The food is casual but sophisticated, with a major focus on
curing, pickling, fermenting and preserving. The culinary brigade embraces
the “nose-to-tail” ethos and excels at the craft of salumi, commonly known
as charcuterie. A small temperature- and humidity-controlled meat chamber
helps develop the desirable rounded savoury taste that comes from slow
curing and ripening. A “meat window,” showcases an impressive diversity of
hanging salumi.
The menu includes Oysters — raw, cold-smoked, or grilled with Creole
butter and parmesan, and sometimes chicken-fried. There is also Culatello
(the king of salumi, a dry-cured ham) and very tasty Coppa (salt-cured from
the pig’s neck) on offer. Starters might include a creamy Chicken Liver
Brûlée with cherry or Chickpea Fries with scallions and pecorino. “Tongue in
Cheek” is beef tongue wrapped in guanciale (cured pork jowl).
Proteins have included rainbow trout, bison ribs, octopus and a Beef
Striploin for two. Menus change weekly and special diets can be fully
Cauliflower / Kale / Cheddar
accommodated with advance notice.
Curated Whiskey Flights
Charcuterie / Pickles / Mustards / Bread
Chocolate / Cherry / Whipped Cream
RESTAURANTS www.eatdrink.ca London’s Local Flavour
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