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Restaurants are notoriously tough businesses to make succeed, with many closing within a year or less. So when your restaurant is not only surviving, but thriving after 13 years, it's a reason to celebrate.
Wolf Creek Restaurant & Brewing Company in Valencia is doing just that with a lively new menu addition called "Brewer's Table." Designed by co-owners and spouses Rob and Laina McFerrin, the 10 appetizers, salads, sandwiches and pasta are a perfect match for many of the hand-crafted beers made on the premises. With prices ranging from $5.95 to $13.50, the dishes are rich with flavor, but easy on the pocketbook.
"We wanted to feature new things, dishes that we may have originally created as specials, but that were so good they should be available all the time," Laina McFerrin said. "We use fresh, fun ingredients and offer portions that are a good value. We like food that makes mouths happy."
The Vaquero Steak Sandwich ($11.50), Laina McFerrin's personal favorite, is a stellar example of Wolf Creek's culinary approach, combining layer upon layer of flavor and texture with tender-sliced flat-iron steak, creamy cilantro pesto, tangy goat cheese spread, fried onion strings and grilled asparagus, tucked between slices of crispy, chewy ciabatta. There are four generous triangles to enjoy, plus a mound of tasty garlic-Cajun fries, so the plate could even be split to satisfy two smaller appetites.
Another Wolf Creek trademark is the pairing of influences from across the globe. One bite of the Spinach and Hickory Smoked Bacon Salad ($12.50 or $8.95 light portion) had my taste buds dancing. There's a bit of Asia from the ginger-citrus dressing, which melds surprisingly well with a touch of Italy via the fresh mozzarella and the salty, smoky hint of all-American bacon. The toasted walnuts provide a bit of crunch and meaty succulence comes from the chicken breast; it's a total winner.
"I'm a salad eater and I like to have a lot of stuff in them. At some restaurants, the dressings fall flat, there's no depth of flavor. We try to pack a punch with all our dressings, which are homemade," Laina McFerrin said.
That's certainly true of the Bistro Salad ($11.50 or $7.95 light portion), one of three vegetarian options on the Brewer's Table menu. Super-fresh baby lettuces are tossed with candied pecans, red onion, chopped tomatoes and goat cheese in a zingy raspberry vinaigrette, which tastes of a tart, ripe raspberry, rather than raspberry jam, the cloying sweetness of which, in my opinion, is the downfall of many other such salads. A tower of grilled asparagus is artfully arranged on top, ready to be cut up and join the delicious party.
The Caprese Sandwich ($9.95) is a meatless yet hearty choice, with a bounty of fresh vegetables stacked on more of that fantastic ciabatta bread: grilled eggplant, sliced fresh tomatoes, baby greens and basil, plus luxurious fresh mozzarella and a flavorful combo of balsamic vinaigrette and sundried tomato pesto to top things off. It's a very pretty plate to boot.
"I like to eat a lot of fruit and vegetables. It's nice when they look good," Laina McFerrin said.
Burger lovers will delight in a plate of Road House Sliders ($7.95), five juicy little beef patties loaded with grilled onions and mushrooms, melted cheddar cheese and dill pickle slices and tucked into soft white mini-buns. They're especially great when paired with the sweet potato fries ($5.95), cleverly presented in a small brown paper sack and served with homemade blue cheese and chipotle ketchup.
"We get every cooking magazine and the Food Network is on all the time at our house," Laina McFerrin said. "We go to as many restaurants as we can when we travel for ideas, then bring them back and make them our own."
A prime example is the Chicken and Brie Sandwich ($10.50), an outtake on the restaurant's own Guacamole Brie Crostini appetizer and a chicken sandwich the family ate while visiting San Diego. The chipotle mayo adds a bit of kick to the luscious layers of cheese and guacamole, anchored by a tender, grilled chicken breast and sundried tomatoes.
To end things on a sweet note, Wolf Creek pastry chef Meghan Launier, who's been with the restaurant since it opened, offers six to nine desserts on any given day, including staples like chocolate or carrot cake, cheese cake, and a different decadent bread pudding daily.
Wolf Creek has a banquet room that can accommodate up to 50 guests and also provides outside catering for special events. While the dining room is warm and cozy, with rustic touches of wood, copper and distressed concrete, if weather permits, consider grabbing a chair on the patio, equipped with heat lamps, for a fun al fresco experience.
According to Laina McFerrin, Wolf Creek is expanding its operations to include an outpost in the Agoura Hills/Calabasas area off the 101 freeway, scheduled to open in August. They plan to recreate their wining formula by keeping true to their mission, providing delicious, healthy, fresh food in innovative ways and at fair prices while empowering staff to present the menu with passion and knowledge.
"Many of our employees have been here since we opened or for several years. They eat here all the time and love the food, which really shows to our customers," Laina McFerrin said. "We try to give people the opportunity to take ownership in their work and it's been a huge part of our success."
