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Beast + Bottle Restaurant Review: On weekend mornings, while you're indulging in a fluffy strawberry shortcake waffle festooned with cream cheese Chantilly, fresh basil leaves and balsamic --- 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, has included green tomato gazpacho with rock shrimp; espresso-roasted lamb; and 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 that favors small purveyors. Equal consideration stretches 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.