Carnivores and locavores flock to this gastropub, presided over by Culinary Institute of America-trained Chef Harold Marmulstein, for locally sourced food and contemporary cocktails. The sleek interior is made from upcycled barn wood, creating a cozy place to enjoy the duck fat fries topped with béarnaise or an inventive take breakfast-for-dinner that includes candied pork belly, cheesy corn grits, and fried eggs with a whole grain mustard sauce. On Thursday, Friday, and Saturday nights, grab a seat on the patio for live music.