Restaurant Details

The concept here isn't exactly groundbreaking: seasonal farm-to-table food, with a local focus that extends to the beer, wine, and cocktail menus. It is, however, well executed—and that makes all the difference. An heirloom tomato salad was lightly dressed and sprinkled with tiny bits of bacon and blue cheese that complemented the tomato's flavors rather than overwhelming them. Lightly fried cheese curds, served with house-made smoked ketchup, weren't too heavy. And half a roasted chicken was perfect with buttermilk-and-blue-cheese "smashed potatoes" (we couldn't quite finish off the meat, but did eat every bit of the crispy skin). After all that food there was no question of dessert, but I intend to go back soon and try the blueberry-lemon curd with shortbread crisps and toasted meringue. And when I do, I'll probably take another whack at the extensive beer menu: 28 on tap, plus another 60-odd in bottles (and the liquor selection ain't bad either, especially the gin list).

— Julia Thiel

Features: Outdoor Seating, Full Liquor Service, Carryout, Lunch, Dinner, Open Late, Saturday Brunch, Open Sunday, Open Monday, Reservations Accepted

Price: $$$

Payment Type: MasterCard, Visa, AmEx, Discover