Best Gastropub

The concept was launched in the U.K. in the early 1990s, but few true examples (April Bloomfield’s The Spotted Pig in New York City being a notable exception) have surfaced in the U.S. Block 16, though, an innovative local restaurant group, has a game-changer in Public House. Corporate chef Anthony Meidenbauer does potted farm egg with asparagus, crispy frog legs, grilled octopus and even poutine—the late-night French-Canadian gut bomb of fries, cheese curds and gravy, with duck confit thrown in to further impress us.



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