Wolfsglen is carving its place as the wolf of the food street.

Located on the edge of Westwood, the one-year-old restaurant is beckoning in a new fall menu this season. Wolfsglen has established a niche for itself in the vibrant Los Angeles food scene, bringing a novel twist to fine dining. The menu reflects this spirit with delicate handmade pastas listed alongside old-school burgers in hopes of celebrating the culinary diversity of the city. Though the excessively high prices are discouraging for the everyday student, Wolfsglen’s meticulously balanced and tantalizingly delicious fall dishes make the savory hit worthwhile.

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Adorned with yellow fairy lights and aesthetically overgrown vines, the entrance of Wolfsglen screams Upper East Side of Manhattan. The minimalist black-and-white interior design and luminous table lamps are worlds away from the college town of Westwood. With plush purple chairs and abstract art, the design strikes a balance between old money and modernism, reflecting Wolfsglen’s aim to reinvent haute cuisine. Sultry music, from Lana Del Ray to Lorde, serenades the restaurant’s upper-class speakeasy feel, providing an immersive fine dining experience to customers.

Wolfglen’s service follows suit, as servers bring out the pastel ceramic plates in a timely manner and strive to connect with guests. With even the manager making rounds of the tables and greeting each individual, customers are privy to a polished, personalized meal. Even though the unsaid formal dress code and lavish furnishings lend a nearly alienating rich vibe, the intimate service makes one feel immediately at home.

The meal started strong with the burrata, a creamy Italian cheese complemented with mustard frills, prosciutto and figs. In line with the theme, the dish was the epitome of fall, visually plated as a garden of figs sprinkled with soil-like toasted pistachios. In terms of taste, the flavors formed an impeccably harmonious palette – the bitter leaves and salty prosciutto balanced out the tart sweetness of the figs. The dish boasted a fig balsamic vinaigrette, fig butter and fresh figs, making it an unquestionable celebration of the seasonal fruit. Mimicking a cheese plate, the simultaneously creamy, crunchy and toasty components created a textural delight, inviting bite after bite of the sensational entree.

Where the burrata shone as a considered delicacy, the gnudi sadly faltered on the restaurant’s well-balanced anthem. A brown butter sauce encased ricotta balls bordering a poached egg, with capers and parmesan dotting the surface. The first bite was a luscious delight, coating the mouth with buttery goodness – but every succeeding one prompted a spiral of overindulgence. While the capers and pine nuts elicit fall, the lack of respite from cheesy creaminess makes for a quick descent into satiation. Where the autumnal presentation and rich aroma promise a hearty feast, the dish ultimately leaves one glutted in a pit of dairy overload.

In a savory comeback, the shrimp toast took the cake as the highlight of the meal. Opaque shrimp battered in spices sat upon a scrumptious homemade focaccia – bread that could make the dish a standout all on its own. However, the jammy garlic topping took the toast to new heights, with a handful of arugula bringing instant refreshment to the generously buttered elements.

The dish stands apart in its ability to please seafood and meat lovers alike, and is so objectively delicious that one will dig in with their hands unaware of the classy setting. Though seafood is rarely conflated with fall, the soul-warming flavors were akin to a wool blanket on a cool November morning. For anyone in need of fuzzy coziness after a hard day, the shrimp toast is a welcome haven.

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Wolfsglen’s menu extends far beyond these three dishes, even including an exhaustive drinks menu featuring custom cocktails with quirky names such as “Razz-Mez-Tazz” and “Purple Rain.” For vegetarians, the menu boasts numerous options that celebrate unexplored complex flavors of vegetables. Featuring burgers and beer, the restaurant attempts to appeal to a wider audience and push the boundaries of fine-dining.

With appetizers ranging from $11 to $27 and entrees averaging around $40 per dish, it is clear that Wolfsglen is catering to a well-to-do audience. The pricing is a damper on the otherwise student-friendly service and location, making it only durable for special occasions. However, the carefully designed and largely delectable fall menu justifies the empty wallet – provided shrimp toast is on the table.

With seasonal ingredients and considered preparation, Wolfsglen is writing a recipe for success.