Ward 8 breaks from tradition
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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.