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Chef Brian Jupiter dresses a whole barbecued lamb

Chef Brian Jupiter dresses a whole barbecued lamb

Michael Boyd

Western-themed barstaurant where chef Brian Jupiter is specializing in whole-animal cookery, game, and oysters in addition to more traditional bar fare.

Our Review

Dinners of specially ordered pigs, lambs, goats, and wild boars smoked over cherrywood, applewood, and oak are signature events at this lodgy alpine-styled Noble Square spot, where chef Brian Jupiter has been smoking about four or five of them every weekend. Then there's Jupiter's regular menu—it's easily the most game-focused collection of dishes in town. And though the chef admits his partners Mark Domitrovich and Dan McCarthy (who also own the Pony and Lottie's) were going for a dude-centric customer base, he says he's selling the wild animals to equal numbers of men and women. But Frontier's not all about wild critters. I've eaten some of the finer oysters in the city here. There's a burger formed from Slagel Farms chuck that Rob Levitt grinds for Jupiter down the street at the Butcher & Larder, and his simple hot-sauce-marinated deep-fried lollipop chicken wings also raise the bar. His juicy redfish—grilled with its scales left on to lock in flavor—was inspired by a visit to the Warehouse District's Cochon, in his hometown of New Orleans. Add to this a 40-foot bar with 16 ice taps and a specialty cocktail program, and you've got a place worth braving the frat-boy crowd and flat-screens for.

Mike Sula

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Price: $$$
Payment Type: MasterCard, Visa, AmEx, Discover

Bar Details

Whole-game cookery from chef Brian Jupiter and a 40-foot bar with 16 ice taps and a specialty cocktail program make this West Town spot from the owners of Lottie's and the Pony a place worth braving the frat-boy crowd and flat-screens for.

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