Chef Rick Moonen showcases his spin on classic comfort food, offering guests a variety of playful creations in small and large plate portions, ideal for a shared dining experience. Dishes to share include chicken pot pie nuggets; inside-out French onion grilled cheese and bacon wrapped bacon.
The menu also offers a variety of board and jars (spreads, cheeses and charcuterie), garden (salads), land (meats), ocean (seafood) and trimmings (sides). Highlights include Pickle Jar (dill, bread and butter, asparagus, carrot and wax beans); All Kale Caesar (reggiano parmigiano, white anchovies and garlic croutons); Squid-E-O's with Spicy Merguez Meatballs (squid ink tomato sauce, calamari and garlic toast point); Mac + Cheese x Five (pinwheel pasta, blue, Parmesan, brie, cheddar and blanc) and more.
Whimsical desserts include pie Americana (apple compote, puff pastry, vanilla ice cream and walnuts); cookies and milk (baked to order chocolate chip and peanut butter cookies, served with a bottle of milk); and mahalo matcha panna cotta (Hawaiian-style green tea panna cotta, li-hung mui pineapples, macadamia nut tuile and passion fruit sorbet).
Meals are complemented by unique hand-crafted cocktails like the Some Like It Hot (Ford's gin, Solerno blood orange liquer, honey syrup, fresh lemon, habanero shrub bitters, topped with Sierra Nevada Pale Ale with a smoked paprika-pink Himalayan salt rim).
The room is punctuated with warm colors, opulent leather seating, chalkboard walls and a hammered metallic ceiling. Seating options include comfortable pub-style tables within the apothecary-style lounge or intimate booth dining, where guests find themselves surrounded by a variety of glass art, sculptures and rich velvet drapes. The apothecary-style bar and lounge is filled with gears, cogs, chalkboard walls and an expansive glass case full of antique jars with herbs, spices and collectibles, giving the space a lab-like feel.
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