logo
100+ Thoughtful and Unique Werewolf Names

100+ Thoughtful and Unique Werewolf Names

Werewolves have long been a staple in folklore, books, movies, and television shows. These fierce creatures, known for their dual nature, combine the wildness of wolves with the complexity of human traits. Whether you're naming a werewolf character for a story, a fantasy role-playing game, or just for fun, you'll want a name that reflects their mysterious, powerful, and often conflicted nature.
Here's a list of creative werewolf names, categorized by theme, to help you choose the perfect name that reflects the primal energy and complexity of the mythical creature.
These names evoke the traditional and iconic werewolf imagery from folklore and mythology. Lupus Fenrir (Inspired by the Norse mythological wolf) Alaric Lyall (Meaning 'wolf' in Old French) Ragnar Vega Blake Conan Maximus Hunter
For a werewolf who has a brooding or mysterious persona, these names evoke the shadowy and dark aspects of their nature. Noctis Obsidian Vesper (Meaning 'evening star') Dante Sable Mordred Asher Raven Zane Zephyr
Read More: Here's why you should consider a traditional car-turned electric
These names reflect the untamed, wild spirit of a werewolf who embodies strength, ferocity, and raw power. Ares (Greek god of war) Thor Bear Griffin Talon Storm Rogue Blaze Drake Falcon
Draw inspiration from ancient cultures and mythology for name that give your werewolf a rich, mythical backstory. Lycaon (A king turned into a wolf in Greek mythology) Lupa (Latin for 'she-wolf') Alder Selene (Greek goddess of the moon) Hercules Orpheus Cerberus (The three-headed dog of Greek mythology) Perseus Selene Artemis (Goddess associated with wild animals and the moon)
Also Read: From Biting to Behaving: How Puppy Classes Build Better Dogs
Since werewolves are often linked to the moon, name inspired by the celestial world can add a mystical, ethereal element. Luna Sol (Latin for 'sun') Eclipse Apollo Celestia Orion Nebula Atlas Stella Nova
These name are perfect for a werewolf who has a more lighthearted or mischievous personality. Finn Puck (Inspired by the mischievous character in Shakespeare's 'A Midsummer Night's Dream') Bane Chase Dash Rory Jackal Viper Hawk Grimm
For a werewolf with a sense of authority, nobility, or leadership, these name convey strength, honor, and leadership. Regulus (Latin for 'prince' or 'king') Arthur Duke Rhett Cassius Lionel Viktor Eldric Augustus Baron
For the fierce and strong female werewolf, here are name that showcase both power and grace. Seraphina Freya (Norse goddess associated with love and war) Selena Ravenna Lyra Isolde Astrid Thalia Vera Zara
These name stand out for their distinctiveness and can help set your werewolf apart from others. Kaden Quinn Jorund Zarek Xander Rowan Dorian Thorne Ravenor Aurelius
Naming your werewolf is an exciting step in bringing the character to life. Whether you're looking for something powerful, mysterious, noble, or even a bit playful, the name you choose will capture the essence of your werewolf's personality. From ancient rooted in mythology to wild inspired by nature, the possibilities are endless. Consider the nature of your werewolf and the traits you want them to embody, and you'll find the perfect name that complements their fierce, dual identity.
TIME BUSINESS NEWS
Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

Go Forth and Fourth
Go Forth and Fourth

New York Times

time2 hours ago

  • New York Times

Go Forth and Fourth

The Fourth of July party I go to every summer never varies (thankfully). Rain or shine, we sip Fish House punch in my friends' backyard, eat grilled lamb tacos and bean salads, and, for a rousing finale, take turns dramatically reading snippets of the Declaration of Independence or other rebellious manifestoes before breaking for pie. It's a jolly time. Do you have a festive tradition or recipe for the Fourth that you look forward to all year long? I want to hear about it: hellomelissa@ I love a peek at other people's tables. If you're still figuring out your menu, we have plenty of ideas for you here, including Yasmin Fahr's grilled tahini-honey chicken thighs. Made with pantry staples, this humble gathering of tahini, lemon and honey alchemizes into dinner party gold: gorgeously charred pieces of chicken with a nutty, caramelized flavor brightened by citrus. If you don't have access to a grill (or if it's being rained on), these are just as good cooked in the oven or in a skillet. It's a perfect last-minute party dish for Independence Day and days beyond. Featured Recipe View Recipe → Grilled tofu: More grilled goodness, this time meatless, can be found in Kay Chun's garlicky, gingery, soy-glazed grilled tofu slices. Heating the marinade before pouring it on the tofu slices gives you an especially deep, complex flavor. And if grilling isn't in the cards, you can make this, like Yasmin's chicken, in a cast-iron pan on the stove. Greek salad: Lidey Heuck's less-is-more Greek salad features a minimalist mix of juicy tomatoes, sweet red onions, plenty of olives and a slab of salty, creamy feta cheese. Use the best olive oil you have here. In this easy, versatile beauty, every ingredient counts. Succotash with sausage and shrimp: This jubilant dish by Vallery Lomas puts a new spin on the succotash staples of sweet corn and lima beans. By fortifying the mix with spicy andouille sausage and shrimp and adding okra and basil for texture and freshness, she turns a classic side dish into a satisfying meal. Pasta with corn, mint and red onions: Depending on where you live, local fresh corn may still be a few weeks away. But when it arrives, greet it with this colorful pasta dish, which crowns seasonal produce and cavatelli with dollops of creamy ricotta. Buttermilk chess pie: Every party needs a dessert, and to me the Fourth calls for pie, preferably one topped with a windfall of seasonal berries. Pile them all up on Lisa Donovan's tangy chess pie with its jiggly, soft custard nestled in a crisp, buttery crust. It's the only fireworks I need. To get these and all the other summery, celebratory recipes at New York Times Cooking, you'll want to subscribe. If you're hit by some kind of a technical snafu, email the smart people at cookingcare@ for help. Happy Independence Day! I'll see you on Monday.

Layered Bob Hairstyles That Work for Every Face Shape
Layered Bob Hairstyles That Work for Every Face Shape

Cosmopolitan

time3 hours ago

  • Cosmopolitan

Layered Bob Hairstyles That Work for Every Face Shape

As a beauty editor, it's my job to keep tabs on all the most popular hair trends, and the one hairstyle I've been seeing nonstop is the bob. Celebs have been chopping their hair into bobs left and right, and in case you're on the verge of being influenced, the layered bob might just be the inspo you need to bring to the salon. 'The key to nailing a layered bob is really understanding how the cut complements your face shape and hair texture; it's not a one-size-fits-all hair cut,' says hairstylist Chloë Swift. 'For something more wearable day-to-day, I'm obsessed with Gracie Abrams' French bob,' Swift says. "Meanwhile, subtly-layered bobs with angles or bangs are a great choice for oval or longer face shapes, or square if the bob falls past the jawline," she adds. So, in order to find the perfect short haircut for you, we rounded up all the best layered bob haircuts with celebrity inspo. From Italian and French bob hairstyles to long bob haircuts, these are the layered looks we're loving right now.

The Korean Fare Is the Star of This Times Square Steakhouse
The Korean Fare Is the Star of This Times Square Steakhouse

Eater

time3 hours ago

  • Eater

The Korean Fare Is the Star of This Times Square Steakhouse

Sungchul Shim quietly opened Gui Steakhouse inside the Times Square William Vale Hotel this past winter. And while steakhouses aren't usually my thing, the food here is too good to ignore: dishes are precise and balanced, reflecting the skills of the chef. Shim, after all, is behind Kochi, the Korean tasting menu spot he opened in Hell's Kitchen in 2019, and Mari, the inventive hand roll counter that followed two years later. Both have Michelin stars. Following that duo, Shim opened in 2023, a more casual Mari spinoff, and DonDon, a buzzy Korean barbecue joint. Gui marks a stylistic pivot: For a chef whose restaurants are definitively modern Korean, an American steakhouse in Midtown's most touristy neighborhood feels, at first, like an outlier. Much like Daniel Boulud's new (showier) Flatiron steakhouse, La Tête d'Or, peppered in French influences, Gui – with its three separate spaces, the first floor bar, the second floor main dining room, and the not-yet-open omakase room – is rooted in an American steakhouse tradition, woven with Korean accents. On the menu, the mignonette is made with makgeolli for the raw bar. The brioche comes with a jocheong-seasoned butter. There's galbi as well as a porterhouse among the meat cuts. Dishes reflect Shim's precise, technique-driven style, which was honed at some of the city's most acclaimed fine dining restaurants (he cooked under Thomas Keller at Per Se, at Le Bernardin with Eric Ripert, and later at Neta). While Times Square gets a bad rap — even though there are good restaurants all over the neighborhood — Gui's food is a draw: particularly when you're with a group that includes a range of conservative to adventurous diners. The vibe: The setting wears an anywhere-in-the-world anonymity with its neutral dining room and private, dimly lit seating. Jazz plays softly. The bar on the far wall glows. It's not scene-y, nor is it a design marvel, which reinforces why you're here: to get out of the mayhem that is Times Square and to eat very good food. The service is tight, too, with pacing that's closer to fine dining, but less officious. The food: Gui runs on a choose-your-own-adventure setup. You could settle in at Bar 92 downstairs for cocktails and a brief menu of oysters, hamachi, and burgers (beef or shrimp: $26, $23). Upstairs, it's a mix of steakhouse hits and Korean dishes that feel dialed up and personal. But the crown jewel might end up being Hwaro, the omakase-style counter set to open this fall. Picture a 22-seat circle around a custom grill and oven, with course-by-course ceramicware and mother-of-pearl inlay accents flown in from Korea. If what Shim's doing now at Gui is any hint, it's going to be something special. On the steakhouse side, Gui delivers the classics with polish, showcasing meat from Creekstone Farm in the dry-age case behind the host stand. The bone-in rib-eye arrives nicely charred, deeply savory, and sliced tableside ($89). The prime rib marinates in shio kombu with a koji crust. Sides include two potato options — mashed with Comte or rosti with yuzu creme fraiche ($12). The eggplant katsu is a good pick, with celery root and tomato ragout ($12). Creamed corn is mac-and-cheese-like with a cheddar-miso mornay ($12). And a common side, pea leaves ($18), was recommended by the server as a dish she eats as often as she can, for good reason. Skip the steak, and you're still in for a great meal. Shim's mom ships him meju (fermented soybean blocks), gochugaru (chile powder), and yeotgireum (malted barley) so he can make his own soy sauce, doenjang, and gochujang from scratch: That attention comes through in every dish. In that vein, Korean offerings read like comfort food for the fine-dining crowd. There's the crispy-edged dolsot bibim bap with the extra umami of seaweed ($21) or a creamy uni add-on ($25). Thin-sliced chadol wagyu brisket is another option ($23). (This was the dish I was most thrilled to eat the next day for leftovers.) The doenjang jjigae with clams and fermented soybeans is elegant, stocked with clams ($15). If you're here with a friend, also order the sundubu jjigae, with chadol brisket and soft tofu and a chile kick ($15). Shim's version of the humble dan dan noodles, dressed with roasted peanuts and Sichuan chile pork, is arguably better than most around town. And while the kimchi waygu fried rice topped with bacon and fried egg might be a bit redundant ($32), the kimchi is so terrific that it makes the dish. For dessert, there's a wild coconut pineapple gochujang panna cotta, a yuzu baked Alaska, and a mousse with ssamjang caramel that's truly a black and white dish ($17 to $19). Gui feels less like a Times Square steakhouse and more like a proving ground for one of New York's standout Korean chefs: that it happens to be located in one of the city's most notoriously touristy neighborhoods might just be part of the trick. Good to know: If you're solo or with just one other person, head to the upstairs bar and order all the Korean dishes toward the bottom of the menu. The prices are fair, the flavors are memorable, and — if you're anything like me — you'll walk away quite pleased.

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into a world of global content with local flavor? Download Daily8 app today from your preferred app store and start exploring.
app-storeplay-store