The environment at Holeman & Finch is one of community, encouraging the sharing of great food and drink, as well as conversation. Made with trusted, local ingredients and family recipes whenever possible, their food menu ranges from the comfortable to the untried. Their drink menu is innovative and inspired by locally-sourced ingredients, small-production farmers and craft spirits. The bar staff led by Greg Best will gladly offer you up a Hound’s Blood (Hayman’s Old Tom gin, Becherovka, grapefruit, and bitter soda) or another one of their originals. Be sure to visit the H&F Bottle Shop for books, tinctures, souvenirs, and staples that you’ll actually use.

Notable bartender: Greg Best

At the Iberian Pig, you will stuff your gullet with the finest and most sought after swine on the planet, but don’t let his little black feet stomp you down without saving room for a cocktail, or three. The bar staff at the Pig will help you sniff out something new and exciting that might just change your whole perspective on what a drink can be. Ask them to create something based on your preferences, and see what happens.

The crew at Leon’s turned an old auto repair garage into a place that fixes food and cocktails instead of radiators and fan belts. The cocktail mechanics at Leon’s keep guests running stronger, longer, and wiser with the use of new and exciting products, flavor pairings, and reconstructed deconstructions that open the heart, soul, mind and palate. They have devised a list of specially formulated libations that are sure to challenge and excite. Choose something off the seasonal list, or allow your mechanic to fix something based on what drives you and pushes you hard into the next turn. Strong flavors, bold statements, and new frontiers are what Leon’s will provide for you.

Notable bartender: Miles Macquarrie