Listed below are links to reviews of Bay Wolf Restaurant from around the web.
[ more from 10best]
"This venerable restaurant has had a following since 1975 and continues to delight patrons by providing California cuisine with an unmistakable Mediterranean touch. The menu is consistently updated, taking advantage of the freshest ingredients of the seaso..."
[ more from ae.contracostatimes]
| "Michael Wild has composed a Mediterranean wine list for all needs. The house white, Bay Wolf Pinot ($5 a glass), is a blend of pinot gris and pinot blanc, made for the restaurant by noted Santa Barbara County winemaker Jim Clendenen of Au Bon Climat...." |
1 reviews
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[ more from diablomag]
"San Diego Magazine - Minnesota Monthly - Midwest Home - St...."
[ more from dinesite]
"Bay Wolf belongs to the same class of restaurant as Chez Panisse. Located in a rustic, converted house, the atmosphere is intimate and down-to-earth, and the service is flawless...."
[ more from eastbayexpress]
"Chef-owner Michael Wild’s converted Victorian house has endured the picky, fickle East Bay dining scene for thirty years, and there’s a reason why it’s still going strong: the food, wine, service are all rock solid. One of the shapers of California cuisin..."
[ more from frommers]
"The lifespan of most Bay Area restaurants is about a year; Bay Wolf, one of Oakland's most revered restaurants, has, fittingly, been going strong for over 3 decades. The converted brown Victorian is a comfortably familiar sight for most East Bay diners, w..."
[ more from gayot]
| "This well-loved restaurant, often described as the Chez Panisse of Oakland, has been popular with East Bay residents since 1975. A seasonal menu explores culinary regions like Provence, Tuscany and the Basque region of Spain...." |
1 reviews
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[ more from givemesomefood.typepad]
"There is a strain of restaurants in the Bay Area that remind me a lot of Chez Panisse- and Bay Wolf is one of them. This, to me, is an excellent attribute (though I"m sure Bay Wolf would rather me say that Chez Panisse reminded me of them- sorry Bay Wol..."
[ more from savorysanfrancisco]
[ more from search.cityguide.aol]
"likes to experiment with seasonal fruits and vegetables mixed with fresh meats and seafood, and his changing monthly menus reflect his creativity. Late summer might bring heirloom tomato salad and duck in a fresh blackberry sauce...."
[ more from sfweekly]
"Two of the entrees, while tasty enough, followed the same innocuous lead as the salad. 25) features Bay Wolf's signature ingredient -- locally raised duck -- and the tender, slightly smoky meat (and, even better, the crisp, fatty skin) is marvelous infuse..."
[ more from sfweekly]
"Michael Wild's restaurant, a destination for 30 years, is coasting on its reputation here and there, but the service is crisp and professional and the setting is both friendly and refined. The menu, which changes each month, might feature such delights as..."
[ more from travel.yahoo]
| "OverviewAt Bay Wolf, Chef Wild puts his culinary skills to good use as he blends influences from Tuscany, Provence and Basque...." |
13 reviews
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[ more from tripadvisor]
"We ate here with a large party recently, and while the service was excellent, I didn't feel the food was worth the price...."
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