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Beast + Bottle Restaurant Review: On weekend mornings, while you're indulging in a fluffy carrot cake waffle festooned with a maple-and-mascarpone syrup --- quite possibly the best waffle you've ever had --- you silently wish that Beast + Bottle was your little secret. But on a Friday night, when the small space, punctuated with rusticated accents and weathered tables and chairs, is shoulder-to-shoulder with serious foodniks, it's clear that chef-owner Paul Reilly's ode to creative farmhouse cooking has captured the attention of just about everyone. His tidy, seasonally-focused, sustainably-conscious menu, which incorporates subtle French influences and technique, is nothing short of lovely: house-made gnocchi with braised lamb's neck, root vegetables and mushroom confit; a textbook pumpkin soufflé; confited squab bolstered by black trumpet mushrooms and foie gras --- they're all worthy of an encore. So, too, is the carefully curated wine list. Equal consideration has been given to the smashing craft cocktails (there's an emphasis on mules) and beer roster that includes bombers. And if you're partial to sweets, the chocolate dacquoise with peanut butter mousse and sea salt caramel is your muse.