At Wood & Salt Tavern, under the culinary direction of Chef Brian Lavin, the focus is on pasta, made in house, by hand, everyday and fish, seafood & fine meats from their wood fired grill. Think Charred Corn Croquetas with pickled fresno chile, garlic aioli and ricotta salata, and Tagliatelle with beef, pork and veal ragu sprinkled with parmigiano.
“Things just fell into place, here…Chef Brian’s restaurant experience in Baltimore is an ideal fit for the menu concept we wanted to create for Wood & Salt Tavern. We’re happy to welcome him to the German Gastro Management family of restaurants,” said Bjoern Risse, co-owner of Wood & Salt Tavern, Wirtshaus, and the two Rasselbock locations.
“Wood & Salt Tavern’s beverage menus are more wine-centric than the restaurant’s beer-focused German siblings, with a world wine list to complement the food menus. Wines are offered by the glass and by the bottle, in three different price tiers. All craft, draft and bottled beers represent staff picks from both international and craft brewers, and all are similarly aligned with the food menus and restaurant concept.” A full liquor license is pending.
It’s a local neighborhood restaurant with elevated cuisine located in Bixby Knolls (Long Beach.) At present it’s dinner-only, 7 days.
Restaurateur Bjoern Risse joins us.