Wolfie, a bar with modern pub fare, reimagines what used to be Little Italy's Commoner Bar Room.

In this new incarnation, the food is comforting, eclectic, and made for sharing. From thick, fluffy, triple-cooked chips to savoury pork bao, the menu celebrates a variety of global cuisines.

"After nearly two and a half years operating as the Commoner Bar Room, we had changed the menu so much that we couldn't call it the same thing," shared Bar Manager Kyle Hudson, regarding the restaurant's transformation. 

The new restaurant name, Wolfie, has a sweet origin. Inspired by owner Paul Campione's daughter, who once dressed as a wolf for Halloween, the two are said to greet each other with howls. 

The 68-seat space offers an intimate, cozy atmosphere. 

Exposed brick lines the walls, and warm lighting and pops of neon pink illuminate the otherwise dark and moody dining area.

In the back, there's what feels like a hidden library, complete with shelves of books. 

On weekends from 10 p.m. to 2 a.m., DJ-curated vinyl mixes set the tone for the evening, featuring everything from '80s and '90s hits to hip-hop and ambient tracks. 

The drinks are fun, creative, and boozy, with signature cocktails crafted by Hudson, who brings over 10 years of industry experience. For him, creating the perfect drink is all about playing with new flavour combinations or evoking a strong memory.

A standout on the menu is the Earl Grey gin-infused Four O'Clock Sour ($16), inspired by Hudson's afternoon tea time with his grandparents. Made with blueberry cordial, lemon, orange bitters, a creamy egg white foam, and a coconut sugar rim, the drink delivers a nostalgic and comforting taste reminiscent of tea and cookies.

Perfect for the chilly winter months, the Apple and Miso ($10) is a warm, sweet, savoury, and tart mocktail. It's crafted with apple cider, miso syrup, miso leaves, vanilla, and lemon. 

Leading the kitchen is Chef Rachel Jury. For Jury, cooking is all about connection and creating dishes that are not only delicious but also easily accessible.

The Fries ($12) pay homage to British-style chips. The thick hand-cut potatoes are soft, fluffy, and crisp. They're served with a tangy malt aioli. 

Also on the menu is a warm Whipped Feta ($15). The creamy dip is finished with crunchy pistachios, fresh pomegranates, and a hot honey drizzle. 

My favourite bite was the Szechuan Cauliflower ($15). The tender cauliflower pieces are coated in rice flour, fried until golden brown, and tossed in a flavourful sticky sauce topped with sesame seeds. Each crunchy piece offered the perfect balance of spicy, salty, sour, and sweet. 

Although it may look similar, the Crispy Chicken ($15) dish features a hot cajun honey flavour profile. The chicken is fried until seriously crispy and garnished with finely sliced scallions.

A customer favourite is apparently the Pork Bao ($17). The rich, fatty pork belly is braised for two days with a mix of spices and seasonings before being slow-cooked and roasted.

The braising liquid gets further reduced to create a thick, glossy sauce. The pillowy bao buns are filled with daikon slaw and finished with peanut sauce and fresh cilantro. 

To end the night, the Drunk Cookie ($13) is a playful, sweet treat. These plate-sized cookies are made in-house and baked just underdone, giving them a soft and gooey center. Topped with a generous scoop of vanilla ice cream and a drizzle of bourbon caramel, it's like a grown-up version of the childhood desserts I used to order from the kids' menu.

With a menu full of nostalgic, feel-good sips and bites, Wolfie is a great spot to unwind with friends or family. It's also a good option if you're craving a healthy portion of British-style chips without travelling across the pond.

Wolfie is located at 614 College Street.