"Restaurateur Adriaan Verkerk, chef Thomas Kooijman, and local brewery Two Chefs Brewing all work together to pair beer with four-, six-, and seven-course menus. The decor is sparse and leans industrial (black granite bar, subway tiles, Edison bulbs), but the seating is plush. Courses might include fettuccine with black truffle & Comté aged for 48 months or North Sea crab with grapefruit. The menu leans French, with Mediterranean influences in the summer and Dutch and Nordic touches during the winter." - Meredith Bethune
