A new executive chef, Mike Luong, is at the helm of the Tribune Tavern and is keeping the tavern true to its pub-grub origins. A few popular attractions—the burgers, for one, and the guilty fries for another—aren’t going anywhere, because, after all, pubs, burgers, and fries smothered with beer-and-cheddar fondue and pulled pork, just go together, don’t they? Two new additions from Luong that ought to have staying power are his lemongrass and curry mussels with tomato confit, toasted garlic, and baquette for sauce-sopping and the grilled ahi salad, a lovely and eye-appealing medley of mixed greens, sushi-grade ahi, olive tapenade, arugula, potatoes, carrots, bell peppers, and egg. Luong also promises frequent seasonal accents to the menu by introducing fresh farmers’ market produce items that move him. For now, the Tribune Tavern seems to have left behind the more adventurous meat-forward origins (remember the pork trotters and grilled ox tongue?), evolving into a mature and more approachable gastropub. It’s still just about the coolest building around and is a swell spot for catching A’s games. Next up for us: brunch. Serves lunch and dinner daily and brunch on weekends.