We were seated on the balcony of the main room with a full view of the bar and bustling activity below. With the industrial appearance of the space, we expected to be bombarded with sound, however, it was a complete opposite experience. The music was soft and the lively chatter did not overwhelm, though it would at most restaurants of this nature. Kudos to the design team.
To get the evening started, we ordered two different drinks off the specialty cocktails menu.
The Devil’s Cup, consisting of white Pimm’s, blackcurrant, ginger beer, lemon, herbs, and fruit, is served in a copper cup, keeping it nice and chilled. It looks amazing, and was very enjoyable, though the ginger beer does make it difficult to taste a lot of the other flavors.
The Green Velvet, on the other hand, contains a good combo of grapefruit oil and basil seltzer, vodka, chartreuse, lime, and supergreen. Refreshingly sweet, yet not sickly, the basil gives it a nice flair and is not overpowering as it often can be.
With so many interesting starting dishes to choose from, we had a difficult time deciding. We ultimately went with the Muhammara, a Syrian dish made with candied walnut, cumin, coriander, and yogurt, served with sesame crackers. Not overly spicy, this dish has a pleasant kick that I loved. Don’t be surprised if you witness me eating this with a spoon in the future. Especially if I can order it with extra yogurt.
We didn’t order the Beer Bread, one of the restaurant’s signature dishes, but our server Molly brought it out anyway, noting that it couldn’t go untried. Created with BBQ salt, caramelized onions, smoked beef fat butter, and accompanied by Yellowrose IPA beer jam, this fresh baked bread is sweet and smoky and explodes with flavor. We were so happy we didn’t miss it.