Bread & Wine turns 2 — bubbly's on the house. View Full Caption Facebook/Bread & Wine

IRVING PARK — Cotton is the traditional gift for second anniversaries, but the team at Bread & Wine has opted to present diners with something a little more ... edible.

The restaurant turns 2 on Friday and is celebrating with bubbly for guests and one-night-only specials cooked up by Chef Michael Dean Reynolds: crispy sweetbreads (for the uninitiated, these are neither sweet nor breads), vanilla poached scallops and roasted beet olive oil cake. Dinner is served 5-10:30 p.m.

Co-owners Lisa Fosler Kelly and Jennifer Wisniewski opened Bread & Wine in 2012 at 3732 W. Irving Park Road in a space previously occupied by the Washing Well laundromat. Serving "elevated" farm-to-table fare, the restaurant's menu is intended to be both adventurous and accessible.

In the past year, the eatery has undergone a number of significant changes, most notably the arrival of Reynolds in May, replacing original Chef Curtis Gamble. In July, Reynolds introduced Tuesday tasting nights, and in October, Bread & Wine began offering lunch.

From Jan. 24 to Feb. 6, Bread & Wine will participate in the annual Chicago Restaurant Week.