Wood

It’s hard to pick a favorite dish at Wood because, truth is, all of chef Ashlee Aubin’s dishes are good, from the lightly battered soft-shell crab to the ricotta-filled squash blossoms to the juicy chicken topped with a panzanella salad. Okay, none break any new ground, but this is well-executed, full-flavored neighborhood food, each dish as solid as the next. Cocktails like the amaro-based Amalfi Cooler are nice, too, but there’s enough drinking in this neighborhood—Wood reminds that, hey, Boystown’s gotta eat too.