There are lots of upsides to wood-fired cooking. Food not only picks up the flavors of whatever wood you're using, but it's often much more moist and tender. If you're not exactly keen on figuring out these techniques on your own, you could always head to Pa'La. Pa'La's offerings at its two locations consist mostly of tapas small bites that draws influences from Japan, the Mediterranean and South America. From that fusion approach, we get a menu that's constantly evolving, with dishes cooked in alignment with the best-sourced items. Standouts include wild Mexican shrimp with a garlic chile ginger dressing, roasted polenta, wood-fired octopus and Niman ranch bone marrow. Add in some primo wine and cocktail options, and what you get isn't simply a really great night out. Rather, it's a celebration of how powerful food can be, and the ways in which one novel choice can unlock something monumental in how we enjoy and contextualize an evening out. You say wood-fired, but we'd also say this is food lovingly and carefully forged for the enjoyment of mind and body alike.