Quynh D.

I've tried Wolvesmouth a few weeks prior, so it was absolutely necessary for me to go to Sharksteeth! We wanted to share the night with our friends so we purchased tickets the minute they were released. It literally sold out in minutes... The concept is pretty much the same, but obviously seafood menu and less courses (6 vs 9). My favorite of the night was the dessert, it definitely left a lasting impression! It was so delectable. Even my BF that doesn't eat dessert loved it! All courses were memorable. Our friend that came with us exclaimed that it was the best dinner she's ever had. And that means a lot because she is a real foodie and Yelp Elite ;). This night's dinner had a lot of Thai inspired flavors, and courses were light and didn't make me too painfully full! Although the courses were less, I'd have to say I was full just the same. It was an amazing experience. A once in a lifetime sort of thing that you have to try!

Juan F.

My GF and I are huge fans of Chef Craig and Wolvesmouth - we've been there multiple times and we loved it more and more each time. We have been wanting to check out his seafood concept for a while and we finally got the chance. Unlike Wolvesmouth which is basically random/luck, you have to purchase tickets in advance for Sharksteeth. For $95, you get an amazing 6 course meal. It might seem steep at first, but the $95 includes tax and tip and its BYOB so all in all it is cheaper than your fancy restaurant. No Chef Craig at Sharksteeth - but all the staff from Wolvesmouth is there to make sure you have an amazing meal and experience. Below is the 6 course menu we had. I am not going to go into detail of how each one tasted - all you have to know is that they are all visually appealing and they taste great. Raviolo - Lobster Squid Ink Mascarpone, Ribeye Bolognese, Lobster Béchamel, Gremolata Albacore, Octopus, Blue Prawn, Tamale, Avocado, Chipotle, Summer Squash Scallop, Butternut Squash, Brussels Sprouts, Delicata, Pork Belly, Peanut, Sopes, Hibiscus, Cotija Celery Root, Smoked Branzino, Grilled Zucchini, Green Apples, Sunchoke, Dill Ocean Trout, Tarragon, Horseradish, Potato, Grape, Cauliflower, Smoked Creme Crème Fraîche Crepe, Pear, Butterscotch Mousse, Honey Coconut Crunch, Cashew, Cake, Blueberry Now that I have experienced both Sharksteeth and Wolvesmouth - the experience is a little different. I feel like the crowd and environment at Wolvesmouth is more fun. The 3 times we went, guests shared their drinks and whatnot and we were all drunk and had a nice time. At Sharksteeth, guests had their drinks at their table for themselves and not at the bar - not that I am complaining (just pointing it out).

Adele F.

We finally gave this a go last Wednesday and thoroughly enjoyed our meal. The dinner was held where the Wolvesmouth dinners are held (Silverlake-ish). We were let in around 7pm and started the first course at 7:30. Six courses of amazingness that took only an hour to finish. All of the guys were so nice, friendly and really passionate about their craft. No pretentiousness at all, just good food in such a genial setting. I live attending these types of dinners as you never really know who you will meet. Looking forward to the next one!

Julie K.

One of the best dining experiences I've had and the highlight of my trip. I've been waiting to receive the invite to secure my seating as it's a limited 20 attendees per meal service. The location and the number to call is not disclosed until you have your reservation secured. Each dish was expertly executed w/ balanced, harmonious flavors that was artfully presented. Truly a feast for the stomach and the eyes. It's hard to come across a set menu where I enjoy each dish but I didn't have that problem here. Each portion was also quite big so you tend to get full quick so pace yourself. My favorite was the 2nd course which was the albacore. The sauce had a light tartness to it which provided enough acidity for the fish. It was a perfect bite in terms of the contrasting temperatures and flavors. It never fell flat but rather took your tastebuds on a journey from start to finish. We kept telling ourselves we were too full to eat anymore but we ended up devouring every last morsel and almost licked the plate clean. This is not a normal restaurant experience. It's a supper club which encourages its 20 lucky patrons to converse and get to know each other before sitting at a communal table to share the meal. It's also encouraged for you to chat w/ the chef and the staff. BYOB. Loved the taxidermy. Hubs wasn't into that stuff but I found it quite quirky to have refill for the water underneath the raccoon in the corner of the room. Might I say, that wolf had a very animated feral look on his face. Very edgy and different from the usual buck's head on the wall. Thank you very much for this lovely experience and the delicious meal. Look forward to attending more in the future.

Shelia D.

What an absolutely amazing dining experience. It was such a pleasure being a part of last night's dinner. Chef Caleb and his incredible team prepared the most amazing 6 course meal, right in front of our eyes. It was like watching magic happen! I won't give out too much detail about the food and the place, since everyone deserves to discover the beauty of this event on their own. So I'll just keep it short and sweet and say that I'm thankful for the experience and I can't wait to go to another one soon!

Andreas K.

SharksTeeth by Wolvesden (Wolvesmouth) , the restaurant that does not exist. This popup is an absolute must and unforgettable experience for any socially competent L.A. foody. If you think about it: when you go to someone's house or have guests over, where do people usually gather? - In the kitchen! So this is really "a private dinner party" in a kitchen combined with a superb restaurant setup. Wow, really asking for a repeat! ... well, the location is not and should not be listed. Contact is initially established via mailing list, and some unspecified time later, an invitation email arrived that I almost deleted - until I realized: Oh yes, of course! Only then is it possible to sign up for the actual events with two seatings per evening. We went for the later one at 9:30, arrived with Uber (as recommended due to limited parking), own booze at hand. A number had to be called, and Kaleb picked us up and led us into essentially a large dining kitchen with a single shared table and an estimated 20 seats. Try to get one facing the kitchen ... Sharksteeth is part of a visionary food concept and entailed a preset seafood-based 6 course menu (as opposed to the 9 course Wolvesmouth) that was handwritten and posted on the fridge. It was a blast and offered an incredible combination of flavors, colors and presentations. A great concept wonderfully executed. Plenty of opportunity to walk around, watch the plates being arranged, and take pictures. The food was simply gorgeous and smoothly led the entire table with essentially strangers from various backgrounds engage in an initially a bit hesitant but increasingly relaxed and pleasant conversation. Food to overcome barriers - what a great model for peace...

Stephanie B.

Sharksteeth is Thorton's seafood focused supper club, which he intersperses with Wolvesmouth. Held in the same super-secret location, some rather gory pictures were added to the wall whereas the taxidermy wolf was sent to the corner. Otherwise, the scene is similar - long table that will seat 20, BYOB and share, and bottomless water. We lucked out with another good crowd and some lovely shared wine. We brought a French Sauv Blanc, which paired well. Another highlight was the Silverado Sauv Blanc, which was perfect with the food. While Wolvesmouth is an invite only, pay what you think is fair event, Sharksteeth is ticketed and is $125 per person. Generally speaking, the plates are beautiful, but they definitely feature the food more and are less obviously "art." It was another delicious dinner with particular attention to detail. For our 5 savory and 1 sweet course, we had: A bed of beef Bolognese was topped with chunks of sweet lobster meat, short lengths of al dente green beans and asparagus, halved yellow heirloom cherry tomatoes, and a lemon parsley gremolata. The dish was finished with a light tomato sauce and tarragon oil. This was an unusual but delicious dish. I would not think to pair lobster meat with Bolognese (others had a lobster and potato squid ink raviolo, but I was no potato), but it worked. The real highlight was the veggies; the verdant blue lake green beans, the springy asparagus and the sweet tomatoes with the fresh herbs were amazing. The next dish had a bed of mint and dill flecked marscapone that was topped with a bean salad made from vaquero beans, fava beans, and English peas that was topped with pickled rhubarb and a little rhubarb vinaigrette as well as blistered sugar peas, fresh mint and a seared scallop. Wow! The creamy cheese with the slightly tangy, al dente and verdant salad and the sweet scallop were an amazing combination. It was springtime in a bowl. I also enjoyed the barely toasted brioche finger topped with a mustardy housemade pimento cheese. The next dish was the most unusual of the night. A crab and green papaya salad with chopped cucumber and green apple was resting in a charcoal vinaigrette and was topped with sliced, seared albacore, coconut cream and freeze dried mint. There were also two coconut arancini topped with Thai basil. The fresh and sweet albacore and crab with the smokey and tangy vinaigrette and the rich tropical cream sound like they come from all over the map but it totally worked. And I loved the coconut flavored rice balls with the fresh herbs on top. A clever dish. Next, a mixture of minced mushrooms sautéed with onions, shallots, garlic and parsley made a bed for some beech mushrooms - sautéed and tempura style - as well as a square halibut filet topped with a scallion-cilantro chutney and a freeze dried shiso leaf. There were two little lime segments and some Japanese egg custard. The dashi on the side hat had crème fraiche and scallion oil. The woodsy mushrooms with the creamy custard and the exciting ginger, onions and garlic flavors were fantastic. The meaty fish was very good. Not my fave, but VG. Our final savory dish of the night was my favorite. A piece of seared pork belly was topped with a prawn and jicama salad, a couple of tortilla spheres, some grilled pineapple, a couple candied peanuts and a little avocado and was served under a thin sheet of jicama that had been pressed in jamaica (hibiscus juice). It was finished with a ginger-chipotle sauce and pina jus. Bam! A flavor explosion! I can probably do without the clever but somewhat chewy corn-flour tortilla spheres. Otherwise, the smokey (roasted pineapple and chiles), sweet (the prawns, juices and the candied nuts), spicy (the chiles), nutty (duh-peanuts), rich (avocado and pork) combinations that come from all of these flavors are perfectly balanced and are perfection. Then, you have all of the textural elements - crunchy and soft in perfect balance. It was amazing. And, dessert was impressive as well. An incredible blueberry crème was filled with a lime flavored mascarpone bavarois that was topped with a light strawberry sauce and dehydrated strawberries and was accented with fresh strawberries, crumbled shortbread, and strawberry ice as well as lychee ice. I thought that I died and went to heaven - I could not understand how anyone could leave a bite behind. The berry flavors were intense. The filling was light and creamy with a hint of tang. The lychee was tropical. The textures were complex. I absolutely loved this dish. After dinner, I had the opportunity to chat with Ben. The team is obviously devoted to their craft and to each other. It is wonderful to have the chance to be part of the program, even if it is just for 100 minutes on a Saturday night. I learn so much about the flavors and textures of food, and I see how someone can successfully push the envelope such that every bite is amazing. While I prefer Wolvesmouth, I look forward to coming again. YUM!

Kent D.

Checked my email last week and huzzah!!! My inbox was honored with an email invitation from these guys and I'm so glad I confirmed! I had a fantastic experience a few years back and figured it was time to revisit Chef Craig Thornton's iconic Wolvesden for another incredible dining experience. To my surprise, on the fateful night I traveled from the OC to LA to embark on my long awaited culinary journey, my GPS directed me to a brand new location. Surprisingly, It was residential and much warmer and inviting than the old venue. It was also great seeing some familiar faces again and new ones, as well! As always, the evening's menu was posted on the fridge so I decided give it a glance. As I hovered over the offerings of the evening, I couldn't help but notice a strong emphasis on seafood. Considering the event was titled Sharksteeth at Wolvesden, it would make sense it was a seafood menu. Luckily, I had no aversion to seafood but unfortunately for some of my neighbors, they were not so lucky. One gal didn't touch a single item on her plate due to seafood allergies. But if it's any concession, she imbibed in plenty of the communal alcohol which left her nearly three sheets to the wind by the end of the evening and missing one shoe. And yes, you bring your own alcohol sans the corkage fee to the event. It's an option of course, but I would highly recommend it. That being said, I shared some laughs and stories with other guests at the table as well, which made for an intimate dining experience that left me with many fond memories. Now I won't get into the blow by blow of each dish, since the menu varies depending on the chef's inspiration. But I will tell you this, the dining experience was well worth it and I'd gladly attend again if offered an invitation. Fantastic cuisine served in warm, comforting environs and great company to share it with makes for an unforgettable evening. Who wouldn't enjoy that? Happyeats!

Natalie C.

Sharksteeth was an incredible experience. There were 6 courses with the first 5 mainly seafood focused and the last dish a dessert. The food was extremely fresh and you could tell they only utilized quality ingredients. Only constructive feedback is that some dishes were a bit saltier than my personal preference and the hot dishes were only warm. The flavors were really well put together and thought out. The dessert was phenomenal! It as a blueberry crepe with tons of strawberry, sorbet and crunch. The interior felt like a cabin with decors of real (dead) animals. They request that we don't share the location so you must buy your ticket first before they send you the address! Parking is pretty hard to find so make sure you go earlier because dinner starts right at the time you signed up for. Last but not least, Sharksteeth is BYOB! Another star for that. Overall, I would highly recommend coming here. My next target is to go to their Wolfsmouth dinner.

Amster L.

All I have to say is WOW and WOW WOW because I have experienced SharksTeeth TWICE now and each time I've left a happier and fuller human being, and here's why.... Ambience: It's a small and intimate pop-up with an open kitchen that is right next to a dining table that seats about 20 people. The setting definitely allows people to mingle with others that are oh so lucky to enjoy the six courses coming their way. At one of the nights, I even met two other people with the same name as me and took a picture with them! #FoodieFriends (5/5) Customer service: The host and chefs were all friendly! They don't mind if you get out of your seat during one of the courses to hover over them for picture purposes. They explain each dish that they place in front of you and will change your utensils when needed (5/5) Food: Now for the best part, the food! I mean, there's really not much to type besides the fact that my tastebuds were on overdrive. For a couple dishes, I would have licked my plate had I been in a room all by myself. The mix of different flavors and textures was truly amazing. I am so grateful for creative and talents chefs in this world! (5/5) Looking forward to my third time!!

A A.

Sharksteeth is a bit different from the Wolvesmouth dinner party experience. I was surprised to not see Chef Craig in the kitchen, but I was told that Sharksteeth dinners has allowed him more time to be away and rely on his team to execute. My last experience eating Chef Craig Thornton's food was more than two years ago when the Wolvesden was located at his loft in the Arts District. Chef's new place is now located in a new secret location in the Silver Lake area. Sharksteeth's is a bit different concept. It's described as a "rustic" seafood dining experience unlike Wolvesmouth which is more of a "artwork on a plate" experience. It has the same vibe, but Sharksteeth is based on a ticketed system. Anyone can buy the ticket online similar to Trois Mec. For Wolvesmouth dinner parties, you will be handpicked by their own criteria when you send an email. You're paying a set inclusive price of $98 for Sharksteeth, while Wolvesmouth is pay what you think the food is worth. I heard that their ingredients are from Smart and Final and Trader Joe's because theybare not buying by volume. Sharksteeth is also BYOB, where sharing your wine or beer is expected. I love the laid back, unpretentious vibe at these dinner parties. It feels like a dinner party at a friend's house. Recommended if you enjoy meeting new people and willing to eat anything they serve you. UPDATE: I am disappointed that both my email and my friend's separate emails have not received any sort of response for our private birthday dinner request. Just a heads up if you're planning on emailing a private dinner request, you might not hear back. Not responding to emails is very unprofessional. I have booked some of the best restaurants in the world and they kindly responded to all my emails with questions. Minus one star for ignoring emails for a private dinner booking request and this unprofessionalism.

Adrienne K.

Just good vibes all night (*cue peace sign emoji). I was a little nervous about dining so intimately with those who are unfamiliar with my dining etiquette (I love eating with my fingers, moan when something delicious hits my tongue, and get sauce all over my mouth), but no one shamed me at all. The other SharksTeeth diners were super down-to-earth, easy to talk to, love food just as much as I do, and were from a diverse background. It was also fun getting to walk around the kitchen, watch the chefs prepare and plate the courses, and get the inside scoop on Wolvesmouth. Oh, and the food was delicious! All 6 courses were cooked to perfection and super unique! Some of the ingredients that typically aren't appetizing to me include celery root, sunchoke and squid ink, but at Sharksteeth, the chefs balanced out the flavor profiles so that they didn't overpower the entire dish! The celery root soup with smoked branzino & sunchoke chips, and the squid ink ravioli with ribeye bolognese were my two favorite dishes of the evening! The savory dishes didn't feel heavy or overly salty. My other favorite dish of the evening was the dessert with a crepe filled with butterscotch mousse, surrounded by different crunches--dehydrated blueberry yogurt, honey coconut crumble, and frozen pear that was similar to a granita. My only complaint was that we were told to pace ourselves because the entire meal could be quite filling, but I wasn't full or comfortable after the 6 courses were over (even after I licked the plates clean). I think another one or two courses or a little more food on each plate would have been just right for me. SharksTeeth was truly a memorable dining experience. I am still salivating as I look back on my photos.

Pia A.

I heard of this place from Yelp. I was intrigued by the written reviews I read on Yelp. I sent them an email and Voila. I must say that it was quite a treat. I love the fact that it wasn't crowded - 20 guests. They did have some interesting art around the house. The place didn't give that restaurant vibe. Everyone sat family style. The chefs were very cool and chill. We get to watch the chef do their magic in the kitchen. Also, you can bring our own booze. If you don't they do serve water. The food was fantastic. The portion was perfect. Six course was good enough to fill you up and some. This season was Sharksteeth theme which means their focus was seafood. They do have another theme which is Wolvesmouth which focuses more on meat and poultry. I do recommend to try this place at least once.