Wood, in Chicago’s Boystown, has welcomed a new Executive Chef, Devin Kreller. Having joined the Wood team just days before the restaurant shutdowns happened in March, Devin spent the months long closure fine-tuning his menu to debut this summer.
Devin brings a fine dining background to Wood, having worked in Philadelphia’s Le Bec-Fin, New York City’s SHO Shaun Hergatt, and Chicago Michelin-starred institutions North Pond and Sixteen. Most recently he served as Chef de Cuisine at Boka Group’s Bellemore in the West Loop.
Devin combines his classical French training and technique driven approach with a commitment to small, local family farms and in season ingredients to create dishes. This is showcased on his new dinner menu with items like the Fried Green Tomatoes featuring a Spence Farms heirloom cornmeal batter, sweet & sour pork belly, ribbons of pickled squash, and ranch creme fraiche, as well as Hand-Made Garganelli Pasta using local heritage wheat, house-smoked ham, haricot vert green beans and a farm cranberry bean ragu.
Wood has also launched a new brunch menu available on Sundays—cheekily referred to as “Morning Wood”— featuring shareable items like the Brioche Cinnamon Roll with milk icing, as well as hearty, seasonal dishes like their take on Chicken & Waffles with crispy, buttermilk fried Slagel Farms chicken thigh, apple butter, chicken liver mousse, pickled fresno chilis & a cider glaze. Brunch cocktails include their Hickory Smoked Bloody Mary with Prairie organic vodka, house-made hickory smoked bloody mix, & a skewer of farm tomatoes & local mozzarella. Brunch is available from 11 a.m. to 2 p.m., with a reduced menu and cocktails available after 2 p.m. for daytime imbibing.
Wood is located in Boystown at 3335 N. Halsted and is open for dinner seven nights a week, including an all-night happy hour on Mondays.