Serving contemporary American cuisine, this River North restaurant and wine bar focuses on seasonal ingredients and wine pairing. Known as The Tavern, the dining room boasts light wood floors, exposed air ducts, and a red, zinc-top oval bar. Chef John Caputo prepares popular dishes like pepper-crusted swordfish, but there’s also a daily prix fixe chef's tasting menu with wine pairings. Cheese flights include a sample of four flavors, and diners can have it paired with a complimentary wine flight. Hand selected by wine director Brian Duncan, the wine-by-the-glass menu is arranged by flights.
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