An early dinner at Herb and Wood confirmed yet again why I’m a fan of all Consortium Holdings’ restaurants. Amidst the chic, rustic ambiance, each dish was a masterpiece of Mediterranean and Californian flavors, elevated by the restaurant’s signature wood-fired cooking. Here’s what we devoured: -Hummus & Pita: Impossibly smooth, perfect for endless dipping. -Roasted Baby Carrots: A textural delight with nutty dukkah and zesty aleppo yogurt. -Seven Spice Caulilini: Spicy, sweet, with apricot notes that brighten the bold flavors. -Beef Cheek Tagine: Tender, rich, and deeply flavorful, it’s a dish that slows time with each bite. -The “Bourbon and Buzz” cocktail was a brilliant companion, its smooth egg white foam and robust bourbon enhancing the meal’s rich flavors.