Los Lobos: Modern Mexican from the Invincible Wolfes
BY BRYAN LAVERY
When Air
Canada announced Canada’s top 30 best new restaurants on its longlist for 2017,
Wolfe of Wortley, in London’s Wortley Village, made the prestigious list. Los
Lobos is the latest creation from brothers Justin and Gregg Wolfe, who are also
the proprietors of The Early Bird (and the former Rock au Taco and Nite Owl).
Los Lobos literally means “the wolves” in Spanish.
Left
to right: Greg, Oliva, Jenn and Justin Wolfe at the visually arresting Los
Lobos bar
Photos: Mariam Waliji
Gregg and
Justin both come from musical backgrounds. They spent years traveling as
musicians and gaining valuable experience, which they put to use in their
business ventures. Gregg spent a decade in Toronto working in nightclubs, while
Justin worked as a chef at various restaurants in between travelling. The
brothers went into business as Wolfe Pack Inc., and opened the Nite Owl rock
lounge in December 2009. In 2012 they opened The Early Bird on Talbot Street,
attached it to Nite Owl, and operated it all as one business. This “fine diner”
made its name serving everything from Fat Elvis breakfast to Turducken
sandwich.
Trying to
introduce to London something it didn’t already have, the Wolfes brought
Mexican street food downtown with Rock au Taco in the space the Nite Owl had
occupied. In anticipation of the opening of the Los Lobos project, Rock au Taco
was closed and The Early Bird expanded into the adjoining space.
The
building has housed a number of restaurants over the years, including The
Whiskey House, the Coates of Arms, Alex P Keaton and The Rose and Crown. At one
time it was home to Marg or Rita’s, another Mexican hotspot with plenty of
credibility in its day.
On our
first visit we were greeted warmly by Olivia Wolfe, who is married to Gregg,
and who was charming and conversational while expertly managing expectations to
facilitate the brief crush in the kitchen. Open just under a week, Los Lobos
was a busy and happening spot.
Think
modern Mexican flavours, with innovative riffs and ideas and lots of cool
Mexican imagery and local references. The dining room and bar is painted floor
to ceiling in stunning, colourful murals, and one-of-a-kind art installations
by Toronto artist Stu Andrenelli. There are plenty of colourful motifs and
indigenous Mexican folk art featuring skeletons, skulls and crosses. It is the
kind of iconography that people are used to seeing associated with the
celebration of Mexico’s Día de los Muertos (Day of the Dead).
“Chef
Kyle Rose is my right hand and had a big hand in the menu with me at Los
Lobos,” says Justin Wolfe. “He’s our first addition to Wolfe Pack Inc. outside
of the family. Rose will continue to help me oversee, balance kitchen teams and
menus as we continue to grow.”
The focus
here is on platos pequeños (small plates). They predominate on a menu of
gourmet Mexican-inspired fare with a modern twist. The menu shares the love for
tacos but also covers a take on classics. We love the chilaquiles (corn
tortillas cut in quarters and lightly fried) with mole, questo blando, and
cilantro. The crispy cornmeal battered jalapeños rellenos stuffed with Monterey
Jack and served with red salsa or mole sauce are sensational and never
disappoint. The ceviche is prepared with bay scallops which are small, tender
and slightly sweet. The marinade is fresh and prepared with red onion, radish,
lime, cilantro and habanero giving it both citrus and heat.
Photo: Mariam Waliji
Los
Lobos tacos are rooted in tradition and topped with various combinations of
salsa, aioli, pickled vegetables and hot sauces
Los Lobos
tacos offerings are generously topped with various combinations of salsa,
aioli, pickled vegetables and hot sauces. Over several visits, we sampled all
ten tacos on offer. We liked the beef cheek taco with pickled red onion, queso
fresco and horseradish. The savoury pork belly taco is finished with lime sour
cream, radish and jalapeño. Green salsa, pickled cabbage, corn and cilantro are
perfect accompaniments for the bay scallop taco. The yuka taco (yuka is the
plant from which tapioca flour is derived and not to be confused with the yucca
plant) has a great texture and perfectly matched with pico de gallo, cumin
crema and green onion. Forced to pick a stand out, it would be the crunchy
battered cod taco with chipotle aioli, cabbage, pickled red onion and cilantro.
There is also beef tongue with radish, red salsa and iceberg lettuce and other
iterations with cauliflower and black beans. All tacos are priced at $5 each.
Tacos can be made into a burrito with rice and or beans, served dry with crema,
green or red sauce. The La
Carne section includes beef cheeks that are chilli braised with fried yuka and
pickled cabbage, and chicken a la plancha (grilled chicken) with Lobos mole and
pico de gallo.
Karla
Conde is Los Lobos’ dedicated, in-house Mexican pastry chef. Exquisitely
prepared churros are served with a generous portion of thick and creamy
chocolate ganache and chilli heat. We love the flourless chocolate cake with
lots of chili heat.The
plating and presentation of the food is top notch. Everything we sampled lived
up to the promise of the Wolfes’ prodigious talents.
Photos: Mariam Waliji
The
Wolfes take the cocktail side of things very seriously. The cocktail list
features craft cocktails that are prepared with fresh ingredients, homemade
mixers and premium liquors. The bar serves up ice cold cervezas, smooth
tequila, mezcal and bourbon-focused cocktails, and blended margaritas. The
combination of cucumber, cilantro and tequila makes for knock-out margaritas.
Other kindred flavours include strawberry and cumin; watermelon and apple;
pineapple and jalapeno; and grapefruit ginger vanilla. You can expect the
bartenders at Los Lobos to take blended drink classics and island-style
beverages to a new level by offering plenty of options. We sampled and liked
the strong and deeply flavoured Blood in Blood Out made with tequila, port,
lime, ginger and bitters. We also tried the Los Lobos, a signature cocktail,
prepared with tequila, Amaro Nonino, Cynar, maraschino and lemon.
Los Lobos
has a fun, funky and eclectic vibe that is appealing. There is a no reservation
policy. There’s plenty of room inside or, in season, outside on the spacious
patio. In the meantime, Justin tells us that Nite Owl reopened in December
above the restaurant, as a speakeasy type of cocktail bar focused on crafted
cocktails. There is an unmarked back alley entrance beside Los Lobos. The Nite Owl
operates Friday and Saturday evenings and is available through the week for
private bookings.
The
Wolfes have taken over the former Harvest Bakery in Wortley Village, and are
slowly working out details for their next project. They are leaning towards an
Italian vibe, but with a different look at Italian food and culture. The former
bakery will also act as a small expansion for the Wolfe of Wortley out the
back, which will be used for more production and storage space. They plan to
continue to elevate and innovate their food offerings. Los Lobos’ business
continues to be strong, and the Wolfes are getting ready to offer new menu
items including adding a small brunch menu on weekends.
Jen, who
is married to Justin, along with Oliva Wolfe, are often on hand to keeps things
running smoothly and with style. Servers are knowledgeable, articulate and
welcoming, as you’d expect from a restaurant that is modern and driven by a
family of cutting-edge hospitality professionals.
Los Lobos
580 Talbot Street, London
580 Talbot Street, London
Tuesday
to Saturday: 11 am-11 pm
Sunday: 5 pm-11 pm
Closed Monday
Sunday: 5 pm-11 pm
Closed Monday
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