Opening in March 2016, Herb & Wood is the fresh new project from celebrated Chef Brian Malarkey with business partner Christopher Puffer. The Little Italy restaurant will be known for wood fire cookery focusing on basic rustic preparations that rely on the quality of the ingredients. Menu items will include: Local Tuna & Uni Crudo with apple, shallot, herb relish and cucumber citrus broth; Wood Fire King Trumpet Mushrooms with lemon verbena and house churned butter; pastas made in-house like Triagoli with smoked rabbit sausage, burrata, Meyer lemon and pistachios; and Roasted “Bone In” Swordfish with yogurt, farro, pea sprouts and charred carrots in a curry vinaigrette. The wood fire oven will churn out pizzas that are charred to perfection and host an array of delectable toppings, from seasonal veggies, to house-made sausage and salumi. The pizza dough will be made in-house and be aged for 48 hours, prior to use. Fresh ingredients and simple preparations will be the focus, breads will be baked daily and simple desserts will compliment the cuisine. A "High Spirited” cocktail program will fuel the fire, leaning towards old-school throwbacks, herbs and other savory ingredients. Herb & Wood will be open for dinner nightly, later adding weekend brunch.