Chef Galen Zamarra gets all up in his grill with wood-fired showcase. Bank of pits and spits smoke out maximum flavor from top ingredients. Wood itself is locally sourced, running from apple and quince to oak and grapevines. Duck breast cured and smoked, served over grilled peach and pickled shallot; charred artichokes and lobster mushrooms with hazelnut mayo. Finish with smoked ice cream, of course. Rustic duplex interior like its Mas sib: intricate millwork, south of France inspirations.