While gastropubs are no longer the hot dining trend, this warm neighborhood tavern embodies what popularized the movement: unfussy, creative food, a generous list of brews, and familiar service, even to new faces.
A young, dapper crowd sits around candlelit tables sipping punch to the tune of the Black Keys, but what sets the scene apart from any other on the block is Nathan Beauchamp’s cooking. The former 1789 chef returned from six years of organic farming in Minnesota to helm the pub’s kitchen, and his talent for using the season’s bounty shows.
Charred carrots come in an earthy toss of farro and aged goat cheese, while lemongrass-steamed mussels are studded with pumpkin. The eponymous goat pops up on the menu occasionally—well worth trying with gnocchi in a hearty Bolognese.
- Cauliflower with currants
- Pork chop with peaches
- Charred octopus