Ward 8 breaks from tradition
Executive chef Kenny Schweizer (formerly of Bristol Lounge) offers starters like the Carpetbagger Carpaccio (beef carpaccio, fried oyster, pickled scallion) and Curried PEI Mussels with country bread. There are a handful of salads and sandwiches—like the lobster roll with black truffle mayo—and main courses such as Cod Bouillabaisse, Steak Frites, and Ginger-Miso Salmon.
Bar manager Mike Wyatt (of Eastern Standard fame) adds a playful spin to the cocktail menu with tiki glasses and copper mugs for the Moscow Mules. The house cocktail is the Ward 8, a blend of Four Roses bourbon, orange, lemon and grenadine.
Find out more at ward8.com.