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Woodfire Grill Restaurant Review: Woodfire Grill is known for its regional cuisine and use of locally produced ingredients. Menu options are seasonally driven, so the spring brings soft-shell crab and asparagus to the forefront, although foie gras is a year-round offering. Occasionally, term usage can misguide one's choices; a "brandade" of halibut blended the fresh fish with intriguing greens, but was not what anyone fond of brandade, with its creamy salty tang, would expect. Halibut, a favored fish here, may come roasted from a wood-burning oven and plated surrounded by vegetables. The same wood roasting or grilling processes are applied to most of the main plates, whether wild-caught salmon or pork belly. With chef Tyler Williams departure, sous chef Matt Weinstein is in temporary charge of the kitchen, while pastry chef duties now are helmed by Patrick Dineen. The intelligently composed wine list shows great breadth in regions represented. We especially admire the rosé section and the unusual depth in Champagnes and sparkling wines, Riesling and Pinot Noir, and pricing is extremely fair, with numerous fine choices under $50 per bottle. Check out the Semillon from L’Ecole No. 41 (Washington State) as an example.