Description
This gastropub in the former Kavala space was opened by a conglomerate of local hospitality hotshots, among them chef Kelly Hightower, whose collective restaurant and nightlife pedigree includes Bolla, the Green Room and Hibiscus. From the kitchen come brick-oven fired pizzas (three-mushroom with white truffle oil) and globally inspired entrees (marinated New York strip Vietnamese style with baby bok choy, chili peanuts, cucumber, mint and roasted tomato-ginger sauce). The spotlight shines upon the globally inspired small-plate options. Among the seven available are chicken Parmesan sliders with garlic asiago fries and spicy lamb kofta with minted yogurt dip, each $10 or less. Beyond that, the changing nightly specials are also worth consideration. So too, is the wide-ranging beer and cocktail menu, which offers a well selected rotation of brews. Who knows when they will make it back to the tapas-heavy menu?
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