Herb & Eatery, a casual counterpart to Brian Malarkey’s Herb & Wood that opened last fall, has become a popular daytime fixture for its fresh-baked breakfast pastries and tasty counter-service salads and sandwiches. The cafe and marketplace has rolled out a new nighttime menu, now offered from 4:30 to 8:30 p.m. daily, that features wood-fired pizzas cooked up in the adjacent Herb & Wood kitchen.
Newly-dubbed Pizza Parlor, its pies are priced from $15 to $18 and run from the classic Margherita to the The Italian Job with genoa salami, caramelized onion, castelvatrano olive, mozzarella and The Luau with speck, coal roasted pineapple, taleggio, habanero, and red onion. Besides pizza, there are salads and desserts from Herb & Wood’s executive pastry chef Adrian Mendoza that include ice cream sandwiches and a banana hot fudge sundae. And favorites from Herb & Wood’s speciality cocktail menu and now available at Herb & Eatery, ranging from the Gin & Lavender with lavender-infused gin, thyme-honey syrup, lemon and soda to Smoke & Spice with Bruxo Mezcal, Ancho Reyes chile liqueur, pineapple, agave, and lime.