Chef Paul Reilly and his sister and business partner Aileen Reilly have been welcoming diners at Beast + Bottle for nearly two years. The restaurant made its 61 seat dining room feel like someone's charming living room; from there, up to 133 guests have been entertained in one night, with one of them being Graham Elliot Bowles one evening.
Beast + Bottle uses more than 35 local purveyors, butchers 100 local lamb and hogs annually, all in 250 square feet of space, and has more than 15 countries are represented on its wine list. The menu changes often but chef Reilly swears the lamb ragu will never be removed. Another must-have: the Pig and Fig flatbread.