Built with salvaged wood from an old ski lodge in Upstate New York, The Pines is keeping the essence of its namesake alive. The original keys hang from a tin-covered wall and red-velvet folding chairs line the candlelit wooden tables.Built with salvaged wood from an old ski lodge in Upstate New York, The Pines is keeping the essence of its namesake alive. The original keys hang from a tin-covered wall and red-velvet folding chairs line the candlelit wooden tables. The overall effect? A fun atmosphere, equal parts hip and classy and without a whiff of pretension. Right away, expect to smell something delicious getting shaken up at the bar or sautéed and simmered back in the kitchen. The menu here changes daily but consistently maintains a rustic flavor with an artisan vibe, all thanks to Executive Chef John Poiarkoff.
Adventurous ingredients like sunchoke and freekeh get blended nicely into creative dishes – disproving the theory that the most aesthetically pleasing of foods are the least pleasing to consume. We were lucky enough to stop by on a day with Bay Scallops on the menu. These tender morsels arrived expertly paired with squid ink romesco, shishito peppers, almonds and mandarinquat (a sweet cross between a mandarin and a kumquat.) Believe us when we say we’ll be crossing our fingers until we get to eat ‘em again. The cocktails at The Pines are equally inventive. Think: using smoke as an ingredient for the Baked Apple. The process of making the drink is almost as fun to watch as it is to drink (almost). The bartender lights a collection of spices on fire, then traps the flavored smoke inside of the glass, before pouring in the mix of Elijah Craig 12-year bourbon and market cider. After drinks and dinner, be sure to ask about making s’mores out back during the winter months. They’re known to keep the fixin’s next to the backyard fire pit. And it’s always a sweet way to end a night at the lodge.
Market Greens, $13 - 18
Pastas, $17 - 27
Proteins, $25 – 36
Baked Apple cocktail, $13
Quincy’s Jam cocktail, $14
Monday - Saturday, 6 p.m. to 11 p.m.
Sunday, 6 p.m. to 10 p.m.