Wolf Peach pays homage to rustic European cuisine that draws inspiration from local and regional ingredients – and namely, the tomato. Fueled by passion and a 6,000-pound wood-fired oven, Executive Chef Daniel Jacobs pairs fresh ingredients from local farms, purveyors and artisans to create food to feed the soul. And to foster a casual, communal experience, our "Como Viene" service style delivers food "as it comes" - when fresh and ready to enjoy.