We like the way this New American gastropub thinks. And cooks. And mixes a drink. The menu is made for sharing and organized by bulk (big plates that feed a few folks), land, sea, soil, and sweets, making it easy to navigate between baked burrata and the ham tasting plate (though no easier to choose). The cocktails are categorized by proof: no (seasonal sodas), low (sherry and shrubs), and high (lots of gin, in the very best way). It’s all the better for knowing what kind of night you’re getting yourself into.

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