After San Francisco’s Lord Stanley restaurant closed this summer after 10 years and a Michelin star, husband-and-wife owners Chef Rupert Blease and Carrie Blease could have taken a nice, long break, especially after the tumultuous pandemic led to its reinvention as Turntable by Lord Stanley, a residency for visiting chefs.

Instead, the couple went all in on an ambitious new project. They have teamed with Tommy Halvorsen, chef of the now-shuttered Serpentine to transform that same space into their new Wolfsbane, which opened last week in Dogpatch, just steps from Halvorsen’s Foxtail Catering.

Carrie and Rupert met in the United Kingdom when he was working at Raymond Blanc’s Michelin two-starred Le Manoir aux Quat’Saisons and she was an intern. They later moved to New York, where he worked at Michelin three-starred Per Se and she to Michelin-starred Blue Hill, before heading to the Bay Area.

Wolfsbane is named for a wild plant in ancient folklore that was believed to help prevent werewolves from shape-shifting. To lean into the theme, which at the restaurant is more about offering comfort, there’s a wolf’s head art piece on the wall.

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