Bay Wolf

The life span of most Bay Area restaurants is about a year; BayWolf, one of Oakland's most revered restaurants, has, fittingly, been going strong for over 3 decades. The converted brown Victorian is a comfortably familiar sight for most East Bay diners, who have come here for years to let executive chef and owner Michael Wild do the cooking. BayWolf enjoys a reputation for simple yet sagacious preparations using only fresh ingredients. Main courses include Liberty Ranch duck three ways (grilled breast, braised leg, and crépinette) with turnips, curly endive, apples, and Calvados; flavorful seafood stew seasoned with saffron; and tender braised osso buco with creamy polenta and gremolata. Informal service means you can leave the tie at home. The front deck has heat lamps and a radiant heat floor, allowing for open-air evening dining year-round -- a treat that San Franciscans rarely experience.

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