This venue has closed.
Exposed brick walls and concrete floors create a warehouse feel inside this Midtown restaurant. From the open kitchen, executive chef Fidel Flores serves up American Bistro-style cuisine using fresh, local ingredients. Menu favorites include the venison chili topped with Gruyere cheese, crab cakes with lemon butter glaze, tuna tartare, and smoked pork chops. Frequent diners always save room after dinner for popular desserts like the sticky toffee pudding and butterscotch bread pudding. The restaurant has plenty of wines by the glass, as well as a cocktail list with both classics (dark and stormy) and unique options (ginger girl).
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