Chef Nick Nutting leads the pack with bold ingredient-driven dishes

New restaurant Wolf in the Fog opens today, capturing the raw vitality of the rugged west coast of Vancouver Island: inspired by the people, the place and the product. Menus focus on fresh, wild food and pay homage to Tofino’s fishermen and foragers – taking the ocean-to-table and forest-to-fork concept to a whole other level.


Nature provides the bounty and the Wolf in the Fog pack, led by Chef Nick Nutting, provides the expertise in transforming Tofino’s finest fresh produce into simple and uncomplicated dishes served in a laid-back and casual setting.


Wolf in the Fog’s 14-ft fir communal table makes it easy to share platters for the table such as the ‘Spanish Picnic’ featuring fresh cod, octopus, mussels, romesco sauce, tomato salad and focaccia ($50). Friends can enjoy larger plates from the vegetarian ‘Green Soul’ dish of seasonal vegetables ($18) to salmon with basmati rice salad, ramps and cedar jelly ($28). Small plates include charred Humboldt squid with Vietnamese slaw ($12) or Bamfield seaweed salad with shitake mushrooms, wild rice and daikon ($6).


Enjoy ocean views from the patio of the 150-seat restaurant, pull up a stool at the long bar and relish lighter fare, perfect after a day on the waves, or head downstairs to The Den for fresh sandwiches, hand-made artisan breads and pastries. Whether you opt for a quick bite or a leisurely meal, everything is skillfully crafted with respect for Tofino’s fresh ingredients.


“Wolf in the Fog was born out of our love of fishing in the oceans and foraging in the forests of our backyard,” says Chef Nick Nutting. “Ingredients come first. We know and respect where everything has come from and we honour the produce enough to let it speak for itself.”


Chef Nick Nutting brings a wealth of experience to the pack; having spent his early days as an apprentice with Chef Michael Noble at Calgary’s Catch, later learning the nuts and bolts of classical French cooking at Garcon in Montreal and most recently heading up the kitchen at the renowned Pointe Restaurant at The Wickaninnish Inn in Tofino.


Wolf in the Fog’s passionate team includes Business Manager Andre McGillivray – a veteran of the Vancouver restaurant scene, Andre has extensive experience working at some of Vancouver’s most celebrated hotspots from Boneta to Lumiere. Front of House Manager and avid surfer Jorge Barandiaran is also Wolf in the Fog’s enthusiastic “Wine Guy” and he curates a unique wine list that includes British Columbian wines by the glass and a blend of international and homegrown wines by the bottle.


Bar Manager Hailey Pasemko’s cocktail program features homegrown and foraged ingredients such as native berries, while the taps feature a custom selection of craft beers from Tofino Brewing Co. and other local breweries.


Artisan design touches abound from custom carved wooden beer tap handles to bespoke metalwork created by local craftsmen. Larger art pieces reflect Tofino’s dramatic spirit from a driftwood wolf by Guthrie Gloag, an emerging artist and a biologist raised in British Columbia, to a broken surfboard sculpture by local artist Tammy Shymko and a charcoal wave drawing by renowned New York artist Robert Longo.


Wolf in the Fog is open 11am-5pm for lunch and 5pm until midnight for dinner. The Den is open for coffee and pastries from 6am and lunch and dinner menus are also available downstairs. Please call 1-250-725-WOLF (9653) or visit for reservations.



About Wolf in the Fog 

Capturing the true spirit of Tofino, Chef Nick Nutting’s seasonal menu reflects incredible local ingredients prepared by skillful and confident hands. Menus feature seafood and fish in abundance from Tofino suppliers, meat and grain from Vancouver Island farmers, and wild greens and mushrooms foraged from the plentiful forests and seashores of Tofino. A focus on family-style gatherings, communal dining and share plates, encourages guests to engage with their food. Bringing a wealth of international technique and talent, the team holds a candid passion for the natural environment of Tofino and the produce sourced there – from foraging for chanterelles or cooking whole salmon for friends; Tofino is where they have chosen to be.


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