4-course nYE menu - $75
space limited, book now
Citrus Salad - frisee, blue cheese panna cotta, marcona almond.
Venison Gravlox - pickled pearl onions, sunchoke chips, radish, beer mustard, ciabatta.
Lobster - corn waffle, bisque, mushroom, leek.
Beet Pasta - fennel, smoked salmon, roe, creme fraiche.
Strip Steak - root vegetable pave, roasted salsify, sauce perigourdine.
Roasted Sturgeon - braised white beans, carrot puree, mustard greens.
Chocolate Tart - peppermint meringue, white chocolate sauce, peppermint ice cream.
Frozen Champagne Sabayon - lavender macaron & brittle, champagne gel, cranberries.
2013 thru 2018
Michelin Bib Gourmand Award
Zagat: "Chicago's Hottest New Restaurants"
Michigan Avenue Magazine: "Best Places to Dine 2013"
Celebrity Chef Art Smith: "Every dish was beautiful and tasted wonderful."
2013 Award: World's Best Bars
Phil Vettel, Chicago Tribune: "Every single dish is impressive."
Chicago Eater: "Wood has achieved a reputation as a go-to for interesting dishes and cocktails."
Defined by a passion for exploring unique flavor combinations.
Wood is more than a name. Our wood-fired oven is at the heart of it all, flavoring a dynamic menu of small-plate, American-fare that is made with the best ingredients the season has to offer. Though the dishes regularly change, they are defined by a few constants: vegetables are drawn from family farms like Green Acres (North Judson, IN), Three Sisters (Kankakee, IL), and Spence Farm (Fairbury, IL); herbs are picked directly from Wood’s private garden and our humanely-raised meat is butchered in-house. All pastas and sausages are freshly made in the Wood kitchen.