"Carrie and Rupert Blease’s Dogpatch follow-up to Lord Stanley — a precise Californian tasting menu; book it for a special-occasion dinner."
About Wolfsbane
Wolfsbane is the second act from Carrie and Rupert Blease, the couple behind San Francisco’s Michelin-starred Lord Stanley, joined by chef Tommy Halvorson. It opened in October 2025 at 2495 Third Street in Dogpatch, in the former Serpentine space, and serves a single Californian tasting menu drawn from Bay Area produce for about $248 a head (roughly $390 with the wine pairing, plus a 20% service charge). The course critics keep naming is the buttermilk-poached cabbage with Santa Barbara uni bottarga and dill oil — the kitchen’s ‘Old Faithful.’
The Kitchen
Rupert Blease cooks the way he did at Lord Stanley: vegetable-forward, technically exact, built on Northern California ingredients at their peak. At Wolfsbane he and chef Tommy Halvorson serve one set tasting menu — around $248 per person — that moves through the Bay Area’s seasons. The signature is the buttermilk-poached cabbage, a humble vegetable lifted with the briny punch of Santa Barbara uni bottarga and a whisper of dill oil; reviewers treat it as the dish that defines the room. The wine pairing runs to about $390 all-in, and a 20% service charge is added. Carrie Blease runs the front of house and the cellar, the partnership that earned Lord Stanley its Michelin star. Wolfsbane opened in October 2025 and was quickly folded into the MICHELIN Guide’s San Francisco coverage — an early signal that the Bleases’ second restaurant is operating at the same level as their first.
The Room
Wolfsbane took over the old Serpentine building in Dogpatch and kept its industrial bones — brick, big windows, warm low light — softened into something intimate and grown-up. It is a small room, so sound stays conversational rather than loud, and tables are spaced for a private feel. There is no formal dress code, but guests lean smart-casual for a dinner at this price. The pace is unhurried, the lighting flattering, and the whole room is set up for a single long meal rather than a quick turn — exactly the setting a tasting menu wants.
Best for an Anniversary or Proposal
Book it for an anniversary, a proposal or another milestone worth a long dinner. Three reasons it fits: the single tasting-menu format removes every decision so you can focus on the company; the small, low-lit Dogpatch room is intimate without being stiff; and the Lord Stanley pedigree means the cooking can carry the weight of the occasion. Picture a corner two-top, the cabbage-and-uni course landing, a paired glass in hand. For more of the city see our best San Francisco restaurants guide and the wider list of anniversary restaurants.
Not for
Not for a casual walk-in or a quick bite — it is one long, pricey set tasting menu, so come ready for a full evening and a four-figure-for-two bill.
Frequently Asked
What is Wolfsbane in San Francisco?
Wolfsbane is a Dogpatch tasting-menu restaurant that opened in October 2025 from Carrie and Rupert Blease, the team behind Michelin-starred Lord Stanley, with chef Tommy Halvorson. It serves a single Californian set menu built on Bay Area produce for about $248 per person and sits in the former Serpentine space at 2495 Third Street.
How much is the tasting menu at Wolfsbane?
The set tasting menu is around $248 per person, with the wine pairing pushing it to roughly $390, and a 20% service charge is added. It is a special-occasion price for a multi-course Californian menu from a team with a Michelin track record, so plan it as the main event of the evening rather than a casual dinner.
Who is the chef at Wolfsbane?
Rupert Blease leads the kitchen with chef Tommy Halvorson, while Carrie Blease runs the dining room and wine program. The Bleases also own Lord Stanley, which holds a Michelin star, and their vegetable-forward, ingredient-led style carries directly into Wolfsbane's signature buttermilk cabbage with uni bottarga.
What is the signature dish at Wolfsbane?
The buttermilk-poached cabbage with Santa Barbara uni bottarga and dill oil, which the kitchen calls its 'Old Faithful' and reviewers single out as the course that defines the menu. It is a clear example of the restaurant's approach: a humble vegetable treated with serious technique and a luxury accent. The menu changes with the seasons around it.
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Reserve at Wolfsbane
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Practical Information
Address2495 Third Street, San Francisco, CA 94107
NeighbourhoodDogpatch
CuisineCalifornian tasting menu
SignatureButtermilk cabbage, uni bottarga
Average spend$248pp (~$390 with pairing)
ChefsRupert Blease & Tommy Halvorson
ReservationsTock / OpenTable
RecognitionMICHELIN Guide · opened 2025
