Named after a dish the owner's mom cooked at their old house in Berkeley, Tanglewood Supreme is now less a casserole and more a stone- and reclaimed wood-heavy 40-seater in the old Wheeler St. Kitchen space that looks like your dining room would if you were kind of classy, and actually had a dining room. TS's turning only premium-sourced ingredients into Northwest-y eats like pumpkin ravioli w/ brown butter & caramelized apple, and line-caught rod & reel Alaskan king salmon w/ pancetta & Brussels, which allegedly build muscles. They've also got starters (market oysters, king salmon & pork belly w/ tamarind-soy glaze, Felix Hernandez?), and lunchtime exclusives like spiced lime aioli-sided Baja fish & chips. If you prefer cocktails, you clearly haven't heard Too $hort's best album Short Dog's in the House, or should try one of the classics TS is turning out, like a family recipe for Dad's Old Fashioned, which he probably needed a couple of before digging into mom's cooking.
The only way you could get fresher seafood would be if you were on a boat in the Pacific. Tanglewood Supreme practices a “fisherman to table” philosophy that relies on only a handful of local anglers to snag premium ingredients and deliver them to your dinner plate.