Getting the jump on all of us restaurant media types lurking in the bushes, Hollywood’s Wood & Vine announces the coming departure of its adept opening chef, Gavin Mills, who is said to be heading towards a new, yet-to-be-announced venture. The British chef’s shoes will be filled by current sous chef Eric Buss, while Mills plans a final fete on Halloween before he departs that centers on eight offal dishes offered a la carte, including cock’s comb, calf brains, and blood sausages, available on October 31st until closing, though Mills will stay on until mid-November. Check out the menu for Mills’ final Wood & Vine dinner, below.
Offal-y Spooky Halloween Menu
Blood Sausage, caramel apple, pomme puree $16
Shaved Pig Head, lemon, olives, parsley $13
Smoked Beef Tongue, chimi churri, potato salad $19
Grilled calf’s liver, brown butter, sherry vinaigrette, candied bacon, grits $18
Cock’s Comb and Turkey testicle poppers $9
Calf’s brain ravioli, sage butter, lemon $14
Deviled kidney and steak pie $20
Roasted bone marrow $12 (+ $8 for shot of Pedro Ximenez sherry)
Are You Afraid of the Dark?
Famous Grouse, Averna, Toasted Marshmallow syrup, Forbidden Bitters, Laphroaig Spritz
Nolet’s Gin, Cointreau, Lemon Juice, St Germain, Grapefruit Twist