I was lucky enough to enjoy not one but two rockin’ dinners out last week, and while they are located on opposite sides of the country, they are both serving upscale pub food in a casual atmosphere and have been quite successful. The foodie term that has been used to label these concepts are gastropubs, and they are both chef-driven operations that source high quality, local and organic ingredients.

My first stop was at the Wood Tavern in Oakland, California. If you get a chance to visit this restaurant, it is a good idea to make a reservation before you stop in because they are usually booked. Luckily, they don’t take reservations for the bar area so if you are up for an early dinner (around 5:30) and bar service you are good to go. Last week I opted for a spot at the bar and was not disappointed. As you may know from a previous post, I am a big fan of farro. So when I saw it on Wood Tavern’s menu in combination with duck, asparagus and fava beans, I knew I had found my selection. I enjoyed the flavor combination so much I did my best to recreate the dish at home later in the week and the recipe is below.

My second dinner out was at the Spotted Pig in New York City and there is a great video on You Tube which gives some insights into the restaurant and the gastropub movement. During my first visit to the restaurant, my friends and I enjoyed a great meal and a (very) brief cameo on television. There was no photoshoot my second time around but the food was superb and I got to try Chef April Bloomfield’s gnudi, which were top-notch.

I hope to be able to share further reports on gastropubs and upscale taverns because I think they are the type of hangout every neighborhood needs. If you’ve got a neighborhood hangout with great food, drop a note in the comment section - I’d love to hear about it!

This evening I am off to Hattie’s in Saratoga, NY to try out some Southern fare - so maybe they’ll be a fried chicken recipe coming up in the near future…

Wood Taverns’s Farro Salad

(serves 4 as side dish)

• 1 cup farro, rinsed and drained
• 8 cups water
• 4 tablespoons extra-virgin olive oil (divided)
• 1 shallot, finely chopped
• 1 bunch asparagus, chopped into 1-inch pieces
• 2 cups fava beans (from about 2 pounds), podded and shelled
• 1 orange, zest and juice
• Sea salt
• Fresh ground black pepper
• ½ cup goat cheese, crumbled

Combine the farro, water and a generous pinch of salt in a large pot over medium-high heat. Bring to a gentle boil and then simmer for 30-45 minutes (the farro should be cooked through but still retain a bit of bite).

When the the farro is almost finished cooking, place a large sauté pan over medium heat and add 2 tablespoons extra virgin olive oil. When the oil is heated, add the shallots and a small pinch of salt. Sauté for for 1-2 minutes or until the shallots are translucent. Add the chopped asparagus and sauté for 3 minutes. Add the fava beans and sauté for another 4 minutes, stirring frequently.

Drain the farro in a colander set over the sink, then add to the sauté pan with the fava beans and asparagus. Mix well to incorporate the farro with the vegetables. Remove from heat and add the orange juice, orange zest, remaining extra-virgin olive oil, and goat cheese. Taste and adjust seasonings. Serve warm.