Description
Chef-restaurateur Peter Hoffman (Savoy) is behind this seasonal-eats tavern, where farmhouse chic prevails in the dining room (vintage tools adorn the walls) and on the menu. Gastropub farelike the pleasantly gamey grass-fed hamburger or pork jowl nuggets, frozen in a crisp jacket of batteris uniformlysolid. Veggies shine too: Baby cauliflower gratin is layered with leeks and Gruyère, and the exemplary brussels sprouts are slicked with cherry butter and servedwith shallot puree. Desserts uphold the pub end of things: Conclude with a creamy stout float.
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full review of Back Forty.
Nice place, laternative but noisy. The lamb is excellent.The beer as well.