All awash in amber lighting and luxe finishes, Wood afforded a sleek backdrop for last weekend’s Seen on the Scene. Predictably, there was plenty of cocktailing at the weeks-old entrant into the Boystown arena: The crowd tipped back craft beers and vintage cocktails spotlighting ryes, bourbons, scotches, and other whiskeys. But equal love was shown to the edibles, a selection of American seasonal small plates including a well-stocked charcuterie platter and a spring vegetable and goat cheese flatbread cooked by the wood-burning oven. And perhaps the star of the show (if you ask us) was the walk-up window from which staff doled out Belgian-style fries with truffle aïoli.
Photography: Jeff SchearEdit Module