You’ll be in good hands trusting your meal to owner/operators Rich and Rebekah Wood, executive chef Yang Peng, pastry chef Katherine Toy, and the skillful staff. They have perfectly melded the rustic modernism and new American cuisine of their tremendously popular Wood Tavern with the more formal but neighborhood-friendly climate and pioneering classic farm-to-table California cuisine Bay Wolf was known for under Michael Wild, who anointed the Woods his successors. The space has been spiffed up, and duck, a longtime Bay Wolf signature, remains, with The Wolf rising to the challenge. Toothsome risotto, veal osso bucco, apple hand pies, crispy chicken leg confit, and pancetta-white bean ragout were among the many dishes worth remembering. Dining here is an indulgence, for sure, but you’ll be in the best hands money can afford. Serves lunch Mon.-Fri., dinner Mon.-Sat.