Chef Jared Wentworth adheres to a farm-to-table aesthetic, so the menu at this hip gastropub changes often. Look for dishes such as roasted bone marrow with red-onion jam and sourdough crostini, or pork-belly confit with squash risotto and soy caramel. Options range from bar snacks and small plates to substantial entrées, so mix and match as you please—as long as you chase your meal with one of nearly 150 whiskeys on offer. Wine and beer lovers won't go thirsty either;
the beer selection is large and well chosen, and the well-edited wine list leans toward biodynamic and small-batch producers.