Cuisine:

• Bar
• Brew, Pubs, Microbreweries
• Pub
• Eclectic

York Description:
Gabe Byer and Ryan Ballinger, previously with The Edendale Grill, opened "Highland Park's neighborhood gastropub" in the former Wild Hare space. High brick walls are lined with cast-iron bathtub feet and a huge photograph of New York billboards. Glass liquor shelving divides the room and is ringed by a stylish bar made from Santa Maria, a South American hardwood. John Winkel, a former sous chef at Ford's Filling Station, is preparing an eclectic menu detailed on the chalkboard. Beer-battered fish 'n' chips has a satisfying texture, but tastes a bit bland, and can't be resuscitated by the house-made tartar sauce. The Cuban grilled pork sandwich is dry, even with mustard aïoli and Gruyère. A better option is the cheddar burger with spicy harissa aïoli and pickled onions. We are especially fond of a dish that shows up as a weekly special: a quintet of cider-glazed New Zealand lamb chops with Black Mission figs and nutmeg-scented rice studded with crushed cashews. To drink, twelve draught beers are highlighted by Craftsman 1903 and Woodcock pear cider. The Paloma combines Reposado tequila, grapefruit and lime juices, simple syrup, salt and soda water. For dessert, twin slabs of chocolate almond cake with berry sauce and plump blackberries are rich and satisfying.


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