"The menu offers only two choices in each course, but every single dish is impressive. There's a very nice Caesar salad, a perfectly rendered classic with the added fillip of butternut-squash croutons — crunchy croutons with squash-puree middles, nice warm surprises in a slightly chilled salad. House-made tagliatelle pasta is terrific, though the nuggets of house-made merguez sausage are the stars of the plate."
"In just over nine months in business, Wood has achieved a reputation as a go-to for interesting dishes and cocktails in Lakeview. Almost half of the menu has just changed over, as executive chef and Alinea alum Ashlee Aubin has rolled out seven new items. Burgundy snails with mussels, watercress, sunchokes, and garlic sits in spring-like watercress broth. Other new dishes include roasted bone marrow with homemade focaccia, herbs, mustard and jam; wild Alaskan halibut with manila clams, braised bacon, potatoes and blood orange; and steak tartare with pumpernickel, egg yolk, capers and dijon."
"Spring menu means we are able to dine on more than just root vegetables and kale, finally! Over at Wood, chef Ashlee Aubin is well into the spring menu planning and we’ve got a pretty tempting shot of the toasted bone marrow. It is served with homemade focaccia, herbs, mustard and jam. Other new menu items include steak tartare, burgundy snails and wild Alaskan halibut. In addition to the new culinary offerings, mixologist J.P. Wondrely will introduce two new cocktails including a gin-based concoction named the Dr. Julius as well as a tea-infused vodka cocktail called Son of a Gun."
"There are plenty of so-called cocktail lounges up and down the bustling Halsted strip in Boystown. To be honest, no one was really taking the art of the cocktail serious until Wood came along in mid-2012. With a former Alinea chef at the helm, the cocktail program is elevated to crank out thoughtful, seasonal and artisanal delights. It’s a good thing too because most guests are typically well behaved and then go on down the street to a number of bars where misbehaving is in itself an art form."