In a moment that could only be described as kismet, Chef Nick Nutting, Jorge Baradiaran, and Andre McGillivray went fishing on the waters near Tofino and saw a wolf emerging from the fog. Cut to 2014, when the three business partners, who worked together at locally famous Wickaninnish Inn, debuted Wolf in the Fog in a stylish, two-story structure in downtown Tofino. The downstairs cafe and bar is more casual. If you can, head to the upstairs dining room, where an imposing driftwood wolf assesses the bustling scene and no doubt longs for Chef Nutting’s ultra-seasonal cooking.

My family took a summer trip to Tofino, and our best meal was with the Wolf. Local sockeye salmon was in season, and the restaurant put the fish to great use. I enjoyed their special Fried Salmon Head ($15) with crispy skin, rosy, oil-rich flesh, chile soy vin, burnt corn miso emulsion, a nori dusting, and side of furikake showered sushi rice. If you’re dining with family or a group of friends, I’d highly recommend Plates to Share, particularly Seared Tofino Salmon ($75). A silky slab of medium rare fish comes plated with red cedar jus, mushrooms, farro, melting garlic cloves, and shallots. This was a beautiful piece of local salmon with luscious texture and deep red color. Expensive, but stupendous.