Fodor's Expert Review Wickson Restaurant

A wood-fired oven anchors the small kitchen of this contempo-rustic restaurant, whose chef references the Iberian peninsula in entrées that might include seafood cataplana (a fisherman's stew in the cioppino vein) or port-braised short ribs. Small offerings like marinated olives, house-baked focaccia, mushroom (cultivated and foraged) bisque, and imported tinned seafood served with hot sauce whet the appetite for the main event.