We came to the smokestacks for the beer bread (that smoked. beef. fat. butter.) and stayed for a subterranean nightcap. Chef Jason Stude’s wood-fire-focused menu roasts, sears, and chars vegetables and proteins to perfection, and beverage director Jason Stevens’ cocktail cave below serves standout spirits from a Seventies-themed “playlist.” A third level, the Observatory Bar, offers a stunning view and alcoholic slushies. You can work it all off while walking up and down the stairs.
This article appears in May 5 • 2017.