Chef Jared Wentworth and Brewmaster, Jared Rouben, have envisioned a unique showcase, whereby a hyper-seasonal and creative menu is brilliantly matched with a virtuosic array of house-crafted brews. Discreetly perched atop the working brewery, this is a contemporary if at times austere dining room. Unsurprisingly, the word "moody" indeed befits the intimate space, featuring handsome wood paneling, dark brick walls, and polished concrete floors. Sleek light fixtures and soft, woven rugs imply elegance at every turn.
Beverage is an equal partner to food here and even woven into the fabric of the elevated cuisine. For evidence, indulge in such innovative compositions as gently poached Maine lobster in spiced tomato water, accompanied by a sour watermelon saison. Seared Hudson Valley foie gras may then arrive with burnt peach dashi, pistachio streusel, and an elegant juiced lychee IPA for a heady treat.
The dark chocolate cake with toasted rye ice cream and Bourbon barrel-aged Imperial stout make for an excellent union. Such culinary fireworks will lift your spirits and have you returning for more—perhaps even as soon as tomorrow.