Celebrating the flavors and fusions of the Mediterranean, executive chef Mennan Tekeli dishes out a menu of European staples and reinvented Italian classics, a successful hybrid with both Turkish and Brazilian influences. Almost everything here is made from scratch—from the tender gnocchi to the aromatic tomato sauces and ragouts to the caramel that tops the wood oven–baked apple tart and the lace cookie that binds the crispy toasted-almond basket. Of course, the center of attention is the wood-burning oven; hence the name. The oven is filled to the brim with piping hot artisan pizzas, roasted beets, balsamic mushrooms, and more. The service here is as excellent as the wine list.