 With no small amount of longing, I still recall a spring dish of Alaskan halibut with pale strips of shaved asparagus and a tangy kimchi puree. Another noteworthy fixture is WCB's longtime bar manager, Bronson Kistler, who has been with the restaurant since it opened. Sidle up to the bar and leave him in charge of your evening  -  you won't regret it.  With no small amount of longing, I still recall a spring dish of Alaskan halibut with pale strips of shaved asparagus and a tangy kimchi puree. Another noteworthy fixture is WCB's longtime bar manager, Bronson Kistler, who has been with the restaurant since it opened. Sidle up to the bar and leave him in charge of your evening  -  you won't regret it. 