Winter 2023

LOCAL RESTAURATEUR OPENS SECOND LOCATION IN CARMEL Chef Tim Wood’s Woody’s at the Airport was named “Best Airport Restaurant” by USA Today in October, and he’s now opened a sec- ond place,Woody’s at Del Mesa in Carmel, now open to the public. Running one restaurant is a lot, running two is a Herculean task.Those who know Chef Wood have no doubt that he’s up to it. He’s sought advice from friend Christopher Caul, whose decades of restaurant experience have given Wood an invaluable edge. Woody’s is divided into two rooms, plus out- door seating.The more casual area is “loungy,” with a beer/wine bar and a neighborhood hangout vibe, the other, a bit more formal. Huge windows bring the verdant, wooded grounds indoors. In a nod to Bernardus, a “Bacchus table” at the center contains wines and aperitifs. “I like giving guests a pour of port at the end of a meal as a thank you.” “What sings to people in this valley is a beautiful environment and a solid, well-made, ingredient-driven meal,” the chef says. “If we can bring a little happiness to people, that’s what a neighborhood restaurant is all about.” Above all, Woody’s at Del Mesa is real and genuine…just like its owner. Woody’s at Del Mesa is open Wednesday through Sunday. Visit www.woodysatdelmesa.com . SAND CITY COMPANY MAKES FRESH, AUTHENTIC ITALIAN PASTA “Bigoli” is a thick spaghetti pasta from Italy’s Veneto region. It’s just one of more than two 168 C A R M E L M A G A Z I N E • W I N T E R 2 0 2 3 Chef Tim Wood has opened a second iteration of his successful restaurant Woody’s at the Airport, which was recently named “Best Airport Restaurant” by USA Today. The new eatery is in Carmel at the newly open-to-the-public Del Mesa Carmel. Photo: Kelli Uldall food for thought Woody’ s Opens a Second Locat ion; Freshly Made Pasta in Sand Ci ty; and More Craf t Brews in Carmel B Y M I CHA E L CHAT F I E LD