Herb & Wood
Herb & Wood relies a very simple concept: fresh proteins and vegetables roasted in a wood-fire oven and plated meticulously. The space is massive; all 4,000 square feet are divided among four areas: a sleek, chic lounge, a “lavender lounge” with a porch-like atmosphere, and a fireplace-heated patio. The menu features highlights like a roasted branzino stuffed with lemon herb and served with olive tapenade and Serrano ham as well as gnocchi with oxtail, roasted garlic, parsley, chive, sherry, parmesan, and horseradish.
Pizza might seem like an unusual choice at a fine dining restaurant like Herb & Wood, but it’s a solid choice for a shareable appetizer or light meal, and made using the same gourmet ingredients and inspired flavor profiles you’ll find in the pasta and meat dishes. When in doubt, opt for the Iberico 'Nduja with Calabrian chili, pomodoro, burrata, and broccolini; it's a spicier, more sophisticated riff on the classic sausage pizza.
How to order: Walk-ins are accepted if seating is available.
Rustic, wood-fired dishes from Top Chef finalist Brian Malarkey—the man behind several of SD’s standout eateries—are the main draw at Herb & Wood. His California ethos of focusing on fresh, local, seasonal ingredients prepared with simple yet eclectic flavors means you’ll find bigeye tuna encrusted in Ethiopian berbere, venison rubbed with Moroccan coffee, and branzino accompanied by a Castelvetrano olive tapenade. Malarkey rounds out the menu with plenty of starters (the Roasted Oysters and Bone Marrow is a must), vegetable sides (like the Seven Spiced Cauliflower or Roasted Baby Carrots with cashew sesame dukkah), and house-made pastas and pizzas that you can smell the minute you step into the space. Speaking of the space, it’s both airy and large, sophisticated and industrial, with high ceilings, exposed steel beams, and lots of greenery—lending a modern yet cozy vibe that’s perfect for relaxed dinner dates.
How to book: Make reservations online. Order pickup or delivery via their website.