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.
Two new cocktails from J.P. Wondrely are now on the menu as well: "Dr. Julius" (Ransom Old Tom Gin with apricot liqueur, house made concentre d'apricot, egg white) and the Moscow Mule-inspired "Son of a Gun" (Lapsang Souchong tea infused with Tito's Vodka, sassafras and sarsparilla-flavored Blackstrap bitters).