Founded by Russell Moore, a former chef at Chez Panisse, this restaurant has an open kitchen that cooks using a fireplace hearth and a wood-burning oven. Chef Moore's always-changing menu could feature a slow-cooked pork shoulder with prunes and red wine, or a baked oyster served with flatbread and wild nettle stew. Most diners are seated at the long, communal plank tables (although there are smaller tables as well). And with the exposed brick walls and herbs hung from the round, iron chandeliers, the overall feel is of a posh-meets-peasant dining hall.
For a nightcap, walk five minutes south for an Absinthe Gimlet at The Grand Tavern.
AmenitiesOpen / Closes
- Accessible by Public Transportation
- Bar Dining
- Full Bar
- Good for Groups
- Handicapped Accessible
- Notable Chef
- Tuesday - Closed
Cuisine Type:: American Nouveau