Herb & Wood

Herb & Wood is a defining spot in San Diego’s Little Italy, known for its rustic yet refined atmosphere anchored by a large wood-fired kitchen. Created by celebrated Chef Brian Malarkey and led day-to-day by Culinary Director Aidan Owens, the restaurant blends Mediterranean influences with a California ethos of seasonality and sustainability. By elevating humble ingredients like carrots and beets into the stars of the menu, Herb & Wood makes a clear statement about what thoughtful, low-impact cooking can look like.

Herb & Wood’s sustainability approach is rooted in whole-ingredient cooking and hyper-local sourcing. Culinary Director Aidan Owens brings expertise in animal butchery, whole-ingredient utilization, and fermentation, ensuring that every part of what comes into the kitchen finds its way onto the plate. The restaurant sources all of its seafood exclusively from independent local fishermen and women, supporting San Diego’s fishing community while keeping food miles to a minimum. Produce is sourced from nearby farms through relationships with local suppliers.

Herb & Wood’s menu operates as a seasonal calendar for Southern California’s farms and coastline.

Herb & Wood proves that a busy city restaurant can maintain the spirit of a farmhouse kitchen. Chef Owens’ commitment to local fishermen, whole-ingredient sourcing, and in-house craft keeps the restaurant firmly rooted in its community, while the wood-fired approach brings out the best of Southern California’s seasonal harvest. It is a top choice for diners who want their meal to support a healthier local food economy.