10 2
THE
GARDEN
During peak
growing season the
restaurant grows
about 65 percent
of its produce.
Things like herbs,
lemongrass, and
edible flowers
thrive in the on-site
garden, while Stone
Barns Center alum
Krisan Christensen
grows veg on a
private off-site farm.
They source anything
they can’t grow
themselves from
local farms, and
any food waste
from the restaurant
gets turned into
compost (obviously).
Whitaker’s goal
is to produce so
little compostable
waste that he’ll
eventually need to
purchase compost.
THE
LARGE-
FORMAT
MAINS
In addition to the
à la carte options,
the Wolf’s Tailor
offers a signature
$55 nightly tasting
menu that’s served
family-style and
features dishes that
represent what
Whitaker describes
as “the best version
of ourselves that
day.” There’s always
a large-format
protein for sharing,
such as a whole fish
for the table, or
the Miso Pork Ribs
With Chile-Honey
Glaze (above).
Butchering whole
hogs and bigger cuts
of meat, poultry, and
seafood in-house
allows the kitchen to
use up every bit of
the animals, which
helps keep the tasting
menu affordable.The vegetable
garden surrounds
the scenic outdoor
dining area.Miso Pork Ribs With
Chile-Honey GlazeSake-Braised
Mustard Greens
With Sesame