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"A butcher by trade, chef Vaughn Good continues to turn out excellent pates, cured meats, and chubby sausages cooked over the restaurant’s wood-fired hearth. Sneak downstairs after dinner to sample fun cocktails and funky wines in the lounge while staff spin their favorite records. At Sunday brunch, the restaurant transforms into Night Goat, a popular pop-up with some of the city’s best new-school barbecue." - Liz Cook