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The Museum of Contemporary Art, Los Angeles/Myles Pettengill

Wolvesmouth is not a restaurant – it’s a dinner party. And it’s arguably one of the hardest dinner parties to secure a seat at in Los Angeles. Headed by chef Craig Thornton, not only is Wolvesmouth difficult to land a reservation at, it is a dining event like no other in Los Angeles. 

The intersection between food, music, and art.

Here’s how it typically works. There is no address, no phone number – simply a mailing list, where you add your email and patiently watch your inbox for not an invitation to dinner, but an invitation to submit your request to dinner. From there, you cross your fingers and watch your inbox once again to see if you made the list. You are permitted one guest only, so be sure to come ready to mingle.

Earlier this year, the Museum of Contemporary Art, Los Angels (MOCA) hosted wolvesmouth : taxa – a full-sensory dining experience that brought together food, visuals and sounds created specifically for the space. Here’s a look at some of the incredible dishes Craig Thornton and his team created.

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The Museum of Contemporary Art, Los Angeles/Myles Pettengill

Ribeye cap, asian pear, creamed kimchi, crispy shallot, beef tongue, caramelized onion, squid ink dumpling skin, squid ink and lime sabayon, vermouth, and raw cabbage by Craig Thonton of Wolvesmouth, LA. © The Museum of Contemporary Art, Los Angeles/Myles Pettengill

The Museum of Contemporary Art, Los Angeles/Myles Pettengill

Raspberry yuzu ice, black sesame ganache, raspberry mochi, cherry blossom yuzu broth, almond parfait, black sesame steam cake, almond crunch, and cream by Craig Thornton of Wolvesmouth, LA. © The Museum of Contemporary Art, Los Angeles/Myles Pettengill

The Museum of Contemporary Art, Los Angeles/Myles Pettengill

Blueberry, blueberry crepe, butterscotch pudding, honey coconut crunch, dehydrated yogurt cake, salted cashew, blueberry meringue, port, and lemon by Craig Thornton of Wolvesmouth, LA. © The Museum of Contemporary Art, Los Angeles/Myles Pettengill

The Museum of Contemporary Art, Los Angeles/Myles Pettengill

Rabbit, maitake mushroom, sauce of maitake, grilled asparagus, dehydrated and rehydrated apricot, dehydrated green onion powder, cocoa, coffee, and masa by Craig Thornton of Wolvesmouth, LA. © The Museum of Contemporary Art, Los Angeles/Myles Pettengill

The Museum of Contemporary Art, Los Angeles/Myles Pettengill

Lamb ragu, beet mascarpone mint raviolo, pistachio mint pesto, grape, fava bean, lamb red wine port, tangerine oil, and lamb carpaccio by Craig Thornton of Wolvesmouth, LA. © The Museum of Contemporary Art, Los Angeles/Myles Pettengill

The Museum of Contemporary Art, Los Angeles/Myles Pettengill

Parsnip velouté, crispy potato, smoked crème fraîche, chicken glacé, dill, mint gnocchi, gruyere, and green apple by Craig Thornton of Wolvesmouth, LA. © The Museum of Contemporary Art, Los Angeles/Myles Pettengill

The Museum of Contemporary Art, Los Angeles/Myles Pettengill

Halibut, candied lemon gelée, pea risotto, grilled zucchini, smoked branzino salad, tarragon oil, and tarragon chicarron by Craig Thornton of Wolvesmouth, LA. © The Museum of Contemporary Art, Los Angeles/Myles Pettengill

The Museum of Contemporary Art, Los Angeles/Myles Pettengill

Albacore, grilled turnip, ohitashi, masago crunch, crispy dashi, whipped ponzu, cucumber, and dashi gelée by Craig Thornton of Wolvesmouth, LA. © Rabbit, maitake mushroom, sauce of maitake, grilled asparagus, dehydrated and rehydrated apricot, dehydrated green onion powder, cocoa, coffee, and masa by Craig Thornton of Wolvesmouth, LA. © The Museum of Contemporary Art, Los Angeles/Myles Pettengill

 

 

Editor

A devoted aesthete forever on a journey to appreciate and share beauty in everything and everyone. I choose fine food over the finer things.

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