#wood-fired-cooking

#wood-fired-cooking

This 300-seat, midcentury-modern-accented spot in Rivermark Plaza centers around wood-burning spitfires and ovens. The chicken is crisp-skinned and juicy and the chicken bacon club sandwich is everything you expect from the classic, but much more flavorful thanks to the attention paid to each ingredient. The pizza crusts are puffy and perfectly charred--go for either the diavolo, with spicy salame, roasted jalapeños, and Calabrian chili-infused honey,

At Little Mountain, Moya will combine his growing relationships with local farmers with his experience at Lima, Peru's Astrid y Gastón, Paris's Le Comptoir and L'Arpège, and New York City's famed Casa Mono. Though Moya spent the last 25 years cooking in New York, he felt a pull to the West Coast. "I thought about the opportunity to cook out here," says Moya.

McIlwraith is teaming here as co-executive chef with Kaili Hill the pair met while working at Barcino and went on to open another restaurant outside The Absinthe Group umbrella, Alora on the Embarcadero. (Hill previously worked at the Post Ranch Inn, 25 Lusk, and Niku Steakhouse.) The two are now returning to work with their old colleagues, creating a menu that will be "hyper" seasonally driven, centered on a wood-fired hearth, and offering generous plates of roasted meats and vegetables, as well as house-made pastas, both fresh cut and extruded.