This gastropub and lounge from Jon Young (Kitschn) and Stephen Dunne (Volo Wine Bar) has lots of assets: a well-chosen list of Belgian and boutique beers, a plump burger of house-ground American Kobe beef with a choice of artisanal cheeses, and for dessert, a top-notch black-and-tan float made with Guinness ice cream and Abita root beer. The eclectic menu jumps between bar favorites (fried pickle spears, Scotch egg) and fancy fare (oysters on the half shell, Kobe steak, duck leg confit). Best of all, though, was the Guinness Stout-braised Berkshire pork shank, as succulent and flavorful a hunk of pig as Ive ever eaten. Late-night dining is another boon: the kitchen stays open till 1 AM on weekends, midnight on Thursdays, and 11 PM the rest of the week.
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This gastropub and lounge has lots of assets, among them a well-chosen list of Belgian and boutique beers and an eclectic menu that jumps between bar favorites and fancy fare (oysters on the half shell, duck leg confit, a top-notch black-and-tan float made with Guinness ice cream and Abita root beer). Most of the seating is in the basement, a redone Depression-era speakeasy with a balcony, a pool table, and a DJ setup. —Anne Spiselman