Editorial Review

Chef Jason Cichonski deserves all the culinary cred he receives, as he–in year's time–welded through Lacroix's kitchen, opened Chestnut Hill's Mica with Chip Roman, and even, debuted his own restaurant in David Ansill's former space. Rustic-inspired, industrious-chic decor dances with whitewashed brick walls, steel ceiling fans, deep wood paneling, and hand-picked antique accents. Fifteen-seat bar is the best spot in the house, but cozying up at the wood block-topped tables lined with vibrant red chairs will also perk all preferences. Hyper-seasonal, ever-changing menu features everything from bar bites to suitably-larger entrees. Domestic-focused bar menu, featuring a six tap craft draft system, 25-deep beer bottle list, and a customized sixteen-bottle Cruvinet system.