Inside, the decor is minimalist and clean, New York City loft meets Little Italy. The 1,700-square-foot space features a glossy, white-washed brick wall to the left, dotted with circular red and black leather booths paired with white marble tables. To the right is an expansive bar with plenty of seating to encourage both drinking and eating. It’s also where you’ll find the restaurant’s open kitchen, with a wood-fired stone hearth as a focal point.
The wood stove is also the heart of the menu, used to cook many of the dishes prepared by executive chef Fritz Cassel, including the fire-grilled pizzas. Be sure to snag a spot across from the exposed prep area, which doubles as an intimate chef’s tasting area, and offers an excellent view of the kitchen at work.
The bar serves up dozens of craft beers and microbrews both in the bottle and on tap. There’s also over a dozen hand-crafted cocktails with ingredients and flavors as colorful as the music legends they are named for. Small-batch bourbons, rum, vodka, tequila and gin team up with fresh muddled herbs, bitters and spices like star anise, cinnamon and cloves to make various concoctions like the Ian Curtis, Biggie Smalls, Chuck Berry and Mia Zapata.