The restaurant will hew to the current shoestring restaurant formula of repurposed materials, including a weathered copper bar and a tin ceiling, and ingredients that are often local, perhaps even grown in the restaurant’s own garden, and pickled on the premises. The menu is fairly straightforward American, with a raw bar, and dishes like Vermont veal meatballs, seared Block Island swordfish, and braised Flying Pigs Farm pork shoulder.Nicholas Morgenstern, late of General Greene in Fort Greene, and Joel Hough, a former chef de cuisine at Cookshop, are behind this venture.
I caught a look inside the other day...
Goat Town opens Thursday.