MATT CHIERA
CHICAGO, IL

I just don't want to look back and think "I could've eaten that."

Subscribe to be sent new posts

Note: I will never, ever spam you or provide your info to a 3rd party.
Chicago New American

Wood

on
January 29, 2013

Some of the best craft cocktails you’ll find in the Chi. They have this weird blue liqueur they add to a bunch of the drinks that adds a strange purple/blue hue – it makes the drinks look like they’re from the not-too-distant future, and is also delicious. Also smoked pear vodka? Right on.

The food is, well, spectacular. The scallops are on par with best-ever scallops at place the likes of Girl and the Goat. They should jar and sell whatever gypsy magic they use in that sauce, it is riiiight.

The sweet potato ravioli are extremely unique (in a good way). You cut into it and instead of the usually firm ravioli filling, they have this sweet potato goo that oozes out. Tastes like happy.

The ham flat bread was perfectly crispy, but the crazy cheese blend is really what kicked it up a notch – delicious. I’d like to try the other variations, they knocked the flatbread out of the park.

The short ribs were perfectly cooked, the sauce was awesome. I never imagined pears and meat working in tasty harmony, but they pulled it off.

The place is stylish and busy. The tables are a little too close together for my liking, but I’m one of those people that don’t like to hear all the conversation from the tables around me – at Wood you most certainly will. That’s the only real complaint with Wood, everything else from food to service to decor are all top-notch.

TAGS

January 22, 2013

February 5, 2013

RELATED POSTS

LEAVE A COMMENT