The Wolf Peach seasonal weekend brunch, weekday lunch and dinner menus are focused on rustic european cuisine. See the menus to learn more.
"Como Viene" Simply, “as it comes.” Our service is casual and communal. Dishes will be served as soon as they are finished, ensuring that they are fresh, bright and ready to share.
The Wolf Peach Story
The story begins in 1519, when Hernán Cortés came ashore
to the Costa Rican gardens of Montezuma and discovered
what we now know as the tomato. He took the seeds back
to Europe where they were ornamental curiosities, but
not eaten. Throughout northern Europe, the tomato was
considered to be poisonous. The wealthy dined on pewter;
the acid in tomatoes reacted with the metal resulting in lead
poisoning and death. Poor people ate from plates made
of wood and were unaffected, so tomatoes became a poor
man’s food. German folklore associates this nightshade plant
with witches and werewolves, coining a name which literally
translates to “Wolf Peach”.
Wolf Peach pays homage to rustic European cuisine that draws inspiration from local and regional ingredients – and namely, the tomato. Fueled by passion and a 6,000-pound wood-fired oven, Executive Chef Daniel Jacobs pairs fresh ingredients from local farms, purveyors and artisans to create food to feed the soul. And to foster a casual, communal experience, our "Como Viene" service style delivers food "as it comes" - when fresh and ready to enjoy.