LA’s Not So Secret Seafood Supper Club – Sharksteeth by Wolvesmouth

Craig Thorton runs Wolvesmouth, LA’s most exclusive and sought after underground dining experience. How exclusive? There are no reservations, no waiting lists, and no contact numbers. Heck, he doesn’t even have his own brick and mortar. Instead, Thorton runs his secret restaurant straight from his loft in DTLA. One can only hope for their name be selected from thousands of candidates on their mailing list (really…that number is no exaggeration).

Fortunately for us, Thorton created Sharksteeth, a not so exclusive seafood focused tasting menu. Located at an unknown venue in Silver Lake, CA, Sharksteeth is available and offered to the public every few months. There are no prerequisites. Anyone can pre-purchase tickets online for a specific date and time. Each dinner costs ~$122 including tax and tip. It is also BYOB so guests can bring bottles of wine or any beverage of their choice!

I remember arriving to the given address and not feeling confident that we had come to the right place. The gate of the supper location had no signage or labels. I guess we got lucky that someone else had opened the gate right before. Through the gate was a small garden and steps that led us into a quaint house.

Image result for sharksteeth diningPhoto credit: Anne Fishbein via LA Weekly

Inside was a long communal table set for 20 and a large open space kitchen. It felt like I was going over to a friend’s house for a dinner gathering. Except the food was far from your basic home cooked meal. Magnetized to the fridge was a hand written sheet of the chef’s choice menu for the night.


At the start of the dinner, we were told that this was to be a very casual dining experience. That meant we weren’t committed to being seated the entire time. We encouraged to mingle, walk around, and even watch them prepare the dishes in the kitchen.


The meal was a total of 6 courses. Each with a different staple seafood ingredient. I remember being pretty excited before the first dish. I normally read up on a restaurant’s top dish and have an idea what the dishes would be like, but this time around, I blindly dove into the experience.

C O U R S E  # 1 

Lobster marscapone ravioli

C O U R S E  # 2

Halibut snap pea risotto

The HIGHLIGHT of my meal. The halibut was incredibly buttery, light and had a good citrus flavor to it.


C O U R S E  # 3

00100dPORTRAIT_00100_BURST20180728192908299_COVERJapanese sea bream with sake broth and nasa miso

This dish was my husband’s favorite and also of other guests sitting beside us. The miso broth really highlighted the smooth texture of the fish. Not sure if I liked it because of the Asian influences, but it was definitely one of the top dishes for me as well.

Sea bream fritter with shiso tartar sauce

C O U R S E  # 4

MVIMG_20180728_194451Albacore and crab with charcoal chili broth alongside coconut aracini

By this course, I could tell Thorton really loves his citrus flavors. This was light, sweet, and has a bit of a sour kick.

C O U R S E  # 5

IMG_20180728_195936Blue prawn and pork belly with cheddar chive biscuit

I no longer eat pork, but I figured I’d post my husband’s dish which is the one pictured above. For anyone who is pescatarian, they substituted the pork with potatoes and greens. Not an equal value trade in my opinion, but the dish was still delicious. This course was also served with a corn sauce served in a ceramic sake bottle. I got too excited and forgot to include a picture with it.

C O U R S E  # 6

IMG_20180728_201515 (1)
Financier with cajeta, strawberry ice and strawberry honey coconut crunch

At the end of the meal I was incredibly STUFFED. I didn’t think I would be able to finish the dessert, but I really couldn’t resist a dish that was strawberry! I’m glad I powered through it because this was probably the most texture creative dish in the course. I loved the honey coconut crunch. The outside was crunchy, but once you bit into it, everything melted in your mouth. The pairing of all the ingredients really felt like a wild strawberry party in my mouth. It was a great way to end my meal.

L A  F I N

Prior to Sharksteeth, I had never been to or had any type of underground/pop-up food experience. It was nice to have something new for my husband and I to try. I had heard about this place from a colleague at work, but didn’t do too much research before I booked my reservations.  I have to say, I was really impressed. Not just from the mysteriousness and hype that surrounds their brand, but from the quality of the food alone. My husband is fiending for a chance to try Wolvesmouth. We’ve both submitted our names for consideration. Fingers crossed that we get a chance to partake in another one of Thorton’s dinner party creations!


Silver Lake, CA
RSVP at: 

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