HOW WE ROLL
Chef Brad slemaker
Executive Chef Brad Slemaker gained the majority of his experience at The Jefferson Hotel’s Lemaire restaurant, and he’s now bringing his expertise in upscale, fine dining to an array of tempting bar food that goes above and beyond the usual definition.
Brad’s menu, crafted with sharing in mind, features light snacks such as a fire-roasted carrot hummus; shareable dishes including gulf shrimp ceviche with plantain chips, mango, sweety drop peppers and lime; as well as brick-oven pizza and flatbreads, made with fresh dough, including the Kingpin, a staff favorite featuring lamb sausage, Marsala yogurt, caramelized onions, feta and mint. To accompany menu items there are recommended beer, wine and cocktail pairings.