Wood’s Chapel BBQ

Mesoamerican and regional Mexican cuisine

Cheap cocktails

With horseradish panna cotta and borscht

With petite salad and maple vinaigrette

With daikon-sweet potato terrine and hoisin-spiced jus

With sauce Americain

With wasabi and natural jus

On homemade flour tortillas

Served in tacos, with rice, or on a platter with smoked onions, jalapeños, cilantro rice, and ranch beans

Menu focused on vegetables and simple ingredients

Shaved raw acorn squash, green olive and pumpkin-seed tapenade, pickled peppers, herbs, and cucumber-yogurt sauce on grit bread

On rye

With ricotta, fromage blanc, English peas, asparagus, ramps, and pickled green garlic

With grapefruit-yuzu butter

With goat cheese

With bok choy and shiitake

for Small

for Small