The oven is a carryover the location’s previous restaurant, Cugini Manzone, and its former chef Gustavo Golindo has stayed on for In the Wood as well. Naturally, the interior is getting a healthy dose of wood accents as well.
The plan is to create a comfortable, lively spot — with a beer garden — to enjoy local brews, sustainable wine, and good food. The team hopes to open by next week.
“We feel like the neighborhood is starved for a little watering hole,” said Maniatis, who was most recently serving at Trabocco Kitchen and Cocktails in Alameda.
Open daily, In the Wood will specialize in “inventive, farmers’ market-driven pizza” with a thin crust, according to Maniatis. He’s tinkering with ideas like brunch pizza and salad pizza — something he tried in Los Angeles and swears by — as well as classics. The menu will also offer salads, sandwiches, and bar bites with gluten-free and vegan options. “With a gastropub, we can be very eclectic and basically have something for everyone,” Maniatis said.
The rest of the project team includes owners Richard Tapp and Michael Schwarzbart; bar program manager Travis Burns, also most recently at Trabocco; and pizza chef Phil Taddei, last seen at Alameda’s 1400 Bar & Grill.