
4

"At Union Street Public House I reported that newly installed executive chef Peter Saletta overhauled the menu with nods to the restaurant’s late-1700s warehouse roots, leaning on locally sourced ingredients, fresh catches, and smoked ribs, and introducing sandwiches like the “My Bar, My Rules” (aged filet mignon, Swiss, garlic butter, rosemary, roasted red pepper, and Tabasco aioli on an English muffin)." - Eater Staff