Bay Wolf has served as an unshakable pillar of East Bay dining for more than 30 years, with founding owner Michael Wild acting as a role model for many area restaurateurs and the restaurant's menu helping to shape the California cuisine movement. Patrons can expect consistently sophisticated dishes from the monthly changing menu, plus great service from the veteran waitstaff. The restaurant's specialty is duck, which is listed in nearly every corner of the menu. For one, duck liver flan – rich and buttery, served with pickled onions, gherkins and olives – is almost always on the menu. Beer and wine available. Serving lunch Mon–Fri, dinner nightly. One of the San Francisco Chronicle's Top 100 Restaurants of 2008. Voted Best Romantic Restaurant in the 2008 Oakland magazine readers poll.