Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.


Oyster Club's sister restaurant has 50-plus beers, 30-plus bourbons and a menu of bar bites, burgers and sandwiches that defy expectations.


Cuisine

Open
Lunch Mon., Thurs.-Sat., Dinner nightly, Brunch Sun.
Features

* Click here for rating key




Operations may be disrupted due to COVID-19. Be sure to contact the restaurant to find out its current status and offerings.


Engine Room Restaurant Review

: They had us at bacon fat caramel popcorn. Situated on the Mystic River in the cool environs of a restored marine engine factory, Engine Room is the second venture from the trio behind Mystic's Oyster Club. Co-owners Dan Meiser and James Wayman and chef Chris Vanasse over-deliver again, with bar food that defies the bounds of this food genre and more than 50 beers on tap and in bottles including hard-to-find brews. We can't resist a Little Sumpin' Sumpin' brewed by Lagunitas to wash down cornmeal-dusted fried oysters served with a spicy dipping sauce. Order a house-made pastrami and chicken liver pâté sandwich or the BIG stack --- the menu's burger star is an enormous pile-up of three beef patties, cheese, slaw and smoky secret sauce --- and you'll already be calculating how much you'll be taking home for a midnight snack or tomorrow's lunch. Although sandwiches and bar bites dominate the menu, a handful of entrées includes both a steak preparation and fried local catch du jour. We're not ashamed we like to drink our dessert: Engine Room specializes in bourbons, too. You might like monkey bread served warm with bourbon caramel ganache or soft-swirled ice cream topped with more bacon fat caramel popcorn.





New craft beers
NEW CRAFT BEERS

Read GAYOT's reviews of new craft beer releases from top producers.







Stay in a romantic mood with this Rosé Champagne.

Read GAYOT's review.