"Hyper-local ingredients help steer the changing menu here. Your fellow diners are foodies to the core. If you want to be surprised, put your trust in the tasting menu, best for adventurous groups. But if you're going a la carte you can expect things like cured antelope, beef fat toast, and aged Akaushi ribeye. If you're not sure where to start, Barley Swine's servers are disciples of Chef Bryce Gilmore's local food movement. They are knowledgeable about farm relationships and the use of seasonal ingredients, so ask them all of your pressing beef tartare questions." - Mandy Ellis
Richard Casteel