Farm-to-table downtown, built on regionally grown ingredients and a wine list over a hundred bottles deep. The room feels like a tavern that grew up — refined but relaxed, music at conversation level. The plate everyone talks about is the 14oz bone-in pork chop; the pour side runs from Sauvignon Blanc to a bourbon lemon pie martini for dessert.
14oz grilled bone-in pork chop (the scallop risotto is right behind it)
A glass off the 100+ bottle wine list — or the espresso martini
Reviews are real, pulled from Google and OpenTable — short excerpts, reviewers' own words.
