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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" befits the intimate yet masculine vibe.
Beverages are an equal partner to the food and even woven into the fabric of the elevated cuisine. Indulge in such innovative creations as gently poached Maine lobster in spiced tomato water, followed by seared Hudson Valley foie gras with burnt peach dashi. A dark chocolate cake with toasted rye ice cream will lift your spirits and have you returning for more—perhaps as soon as tomorrow.