Wood Tavern

Wood Tavern Restaurant Review:

Owners Rich and Rebekah Wood are veterans of the Bay Area restaurant scene (they were the owners of San Francisco’s Frascati) and they seem to know what works: a warm, inviting room with picture windows overlooking the College Avenue hubbub, an open kitchen and a simple menu of well-executed dishes. Though chef Max DiMare’s menu changes frequently, bright, seasonal salads, such as asparagus with fennel and lemon dressing and the Greek-inspired chopped romaine salad, are simple and well executed. A massive grilled porchetta sandwich with Brie and red wine-onion jam is accompanied by a house-made pickle and zingy coleslaw shot through with jalapeño and cilantro---fine counterpoints to the rich panino. Dinnertime offerings are equally market-fresh and varied. The inexpensive wine list highlights unusual bottles from lesser-known regions and offers a few choices by the glass.