Peng’s preferred approach is to fuse California cuisine sensibilities with the classical European traditions - which happens to be what the old Bay Wolf was all about.
But by the time she was promoted to the executive chef position in 2012, Wood Tavern already had such a clearly defined aesthetic, and so many signature dishes that customers didn’t want tinkered with, that Peng didn’t really have the freedom to put her own stamp on the menu. Peng says she likes that style of cooking. And they tapped Wood Tavern chef Yang Peng, an Oakland native who is also a partner in the venture, to head up the kitchen.Īs a point of comparison, Wood Tavern has always seemed most interested in reinterpreting all-American classics - say, its famous hot pastrami sandwich - through a refined Cal-cuisine lens. A few months later, Wood Tavern co-owners Rich and Rebekah Wood leased the building, and announced their plans to open a new restaurant in the space that would have a similar “intimate American brasserie” concept as its predecessor. You have perhaps heard about the restaurant’s recent history: In 2015, Bay Wolf co-founder Michael Wild announced that he’d be closing the Piedmont Avenue restaurant after a 40-year run as one of the original pioneers of French-influenced California cuisine. That was the task that the owners of The Wolf faced. It isn’t easy to follow in the footsteps of a legend.
0 kommentar(er)
