The menu is largely pub fare with a few higher-end plates (steaks) and a southwestern influence. I had my reservations, but I have to say, for a kitchen that had not yet been open a full day, they’re not doing too bad. Several of us tried a nice pumpkin ale on draft. I had their green chile chicken stew and a carnitas burrito. Both were pretty tasty. Beautiful wife tried their housemade salsa with chips that were fried to order. The chips were fine but I really liked their salsa, which was super fresh and very chunky and flavorful. A fried poblano stuffed with beans and crema was just okay. Sweet potato “puffs” (really tots) seemed to be very popular at the other end of the table.

Nothing I would call exceptional, but it is infinitely better than anything that’s been in that space in recent memory. I hope they can make a go of it, but as was discussed when this place was first announced, it certainly seems like we have reached or exceeded pub saturation at this point. It is kind of surreal to walk in here with Mac Magee’s right next door, Brick Store and Zucca within sight, Eddie’s around the corner and on and on. It’s going to be difficult for them to carve out a niche.