Since leaving his Farm Burger days behind and coming on as executive chef in the fall of 2012, chef Terry Koval has slowly elevated Wrecking Bar's menu from a slapdash selection of pub grub to a collection of thoughtful, pub-inspired plates. He's also created an unlikely oasis for vegetarian diners with dishes such as the seasonal barley risotto. Grains of barley are slowly cooked in vegetable stock until they reach a creamy al dente. A recent fall-inspired version featured starchy roasted sunchokes, bright orange cubes of butternut squash, and nutty pumpkin seeds. $13.