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.