"The offerings at The Covey change so frequently that any menu you look at online will probably be useless. There are always roughly five appetizers, pastas, and entrees, but depending on the season (or the chefs’ moods that week), you’ll get something they’ve probably never served before. Think fresh bucatini with fennel pollen, dry-aged beef bolognese, or a winter squash entree paired with black garlic and bunashimeji mushrooms. You can sit at a table or at one of the dozen comfy chairs at the long bar, but try to grab one of the six stools at the counter of the open kitchen. In the summer, check out their backyard, which has plenty of firepits." - Hayden Seder
Erin Roberts
