THIS RESTAURANT IS CLOSED Glutton

THIS RESTAURANT IS CLOSED Glutton Restaurant Review:

Chef Bradley Manchester launched Glutton in a renovated midcentury building. Stained concrete floors, exposed brick and a stone chef’s counter create an industrial yet comfortable atmosphere. The eclectic menu of New American cuisine includes an arugula and almond wood-fired flatbread topped with goat cheese, robiola, shishito, honey and pesto; and wood-oven-roasted sea bream with fennel seed, Concord grape, cara cara orange and white balsamic. Through a partnership with local farms, there’s a fresh salad and vegetable repertoire --- think shaved apple and celery salad with torn herbs, crushed hazelnuts, manchego cheese and Riesling vinaigrette. Apple and olive oil upside-down cake is among the desserts, which incorporate wood-roasted fruits and homemade ice cream. The Boozie Brunch, served from 9 a.m. to 3 p.m. Saturday and Sunday, features hearty plates such as steak and eggs, a kalbi marinated rib-eye with kimchi fried rice and poached egg; Benedict with braised pork cheek, poached eggs, crispy speck, focaccia and roasted garlic hollandaise; and cocktails including the Glutton Mary with kimchi Bloody Mary, American Harvest vodka, shrimp, pickled mushrooms, celery and togarashi chili.