At Little Italy’s Herb & Wood, Chef Brian Malarkey’s wood-fired dishes include roasted parsnips with pickled raisins, parsley-shallot verde, and molten Marin County brie; roasted beets with sherry, walnut pesto, jamón Ibérico, and burrata; and grilled flat bread with whipped eggplant, za’atar, onions, and pine nuts. But the Mediterranean- and California-inspired menu isn’t the only big draw here: The industrial-boudoir aesthetic is equally inviting, with tufted sofas, soft lighting, and feathery fronds under the soaring ceilings of this onetime warehouse. A charmingly tattered edition of Emily Post’s Etiquette book has pride of place on the hostess stand. But the restaurant is unlikely to call guests on any manners infractions except one. In calligraphy at the bottom of the menu, you’ll find the following note: “Substitutions and additions politely declined.”
Herb and Wood
Amanda Friedman, AFAR Media
Herb and Wood
Amanda Friedman, AFAR Media
Herb and Wood
Amanda Friedman, AFAR Media
Herb and Wood
Amanda Friedman, AFAR Media
Herb and Wood
Amanda Friedman, AFAR Media
Herb and Wood
Amanda Friedman, AFAR Media
Herb and Wood
Amanda Friedman, AFAR Media
Herb and Wood
Amanda Friedman, AFAR Media
Herb and Wood
Amanda Friedman, AFAR Media
Herb and Wood
Amanda Friedman, AFAR Media
Herb and Wood
Amanda Friedman, AFAR Media
