|Vine Brook Tavern opens tonight.|
A gutted renovation to the space at 20 Waltham Street yields a smart, comfortable restaurant on two floors - a horseshoe bar of reclaimed wood and brick is the focal point to the “tap room” on the first floor; upstairs offers quieter dining in various rooms and a smaller bar. Reclaimed wood floors and cool blue and milk chocolate walls give the restaurant a rustic yet upscale feel. Attention to detail can be seen in the brook stones at the entrance. The chandelier made of wine barrel rims has yet to be hung. Buca di Beppo once occupied the space.
Executive chef Chris Frothingham, who worked closely with Todd English, features a creative menu using locally sourced ingredients such as cassoulet with local clams and chorizo, and steamed Berkshire pork dumplings with sake and sour plum. Entree prices will generally fall between $17-$29. There’ll be more than a dozen beers, and wines offered by the glass.
Marcus Palmer, an owner and operator, worked with Frothingham while also working for English. Partner Brian Lesser (Storyville) counts this as his first suburban restaurant and his 18th restaurant/nightclub opening. Vine Brook Tavern will be open seven nights for dinner, lunch Friday and brunch Saturday and Sunday.
20 Waltham St., Lexington; 781-863-2012