Owner Avram Hornik turned to George Sabatino—formerly of Stateside and currently exec chef of Hornik's Morgan's Pier—to develop the "anti-gastropub" cuisine at the just-opened Boot & Saddle, which features ingredient-focused, from-scratch fare. "It's a fresh, interesting take on bar food that's a bit more vegetarian-centric than most. The result is a quietly confident menu with food that speaks for itself," said Sabatino.
Sabatino collaborated with Chef Christopher Davis—the executive chef at B&S and former cook at Barbuzzo—who will execute the compact and streamlined menu. "Our styles and ideals are very similar but we have different ideas," Davis said. "I have a lot of experience with Italian cooking, and bread and pasta making that has been incorporated into the menu."
Prices range from $5-$14, and cover everything from pumpkin soup to grilled cheese. There will be weekly pasta specials, too. On the boozy side, there's a full-service bar, 10 rotating taps with local craft beers, seasonal craft beers, and some macro domestics which pair really well with heavy metal. The 50-seat main dining room and kitchen are open from 5 p.m. until 10 p.m. on weekdays, and on the weekend, they're open from 5 p.m. until midnight.