Like most acclaimed people of note (Deval Patrick, Leonard Nimoy, ... Dana Barros!), chef Chris Parsons has taken his talents to Milton, opening Steel & Rye, an industrial-vibed 150-seat kitchen & bar set in a converted garage that boasts cuisine affectionately billed as "Chasing Americana". Before taking a spin on the Red Line's High Speed Trolley, get yourself familiar with:
The Space: Heavy on the -- you guessed it --
aluminum(!!) steel, the massive exposed brick/pine-planked/steel-truss'd warehouse rocks a raw aesthetic thanks to its concrete floors, 16-seat bar crafted of sanded fir 2x4s, and expansive dining rooms full of salvaged industrial bits and varnished tables made of repurposed wood taken from a three-story Victorian in Savin Hill.
The Food: Since you didn't just come here to talk about Dana Barros, enjoy locally sourced vittles that run the gamut from lamb meatballs w/ pine nuts and pickled quail eggs, to mussels in a chorizo & lobster broth, to a country smoked chicken flatbread.
The Drinks: Start with one of nine draft suds (Rogue Hazelnut Brown, Blue Point Toasted Lager) before settling in with recreated classic American cocktails like The Mill (bourbon, Cocchi Torino, sherry, allspice dram) or a rum, vermouth, and pineapple number known as the Lagoon, also what most Milton people of note (aka Dana F-ing Barros) have in their front yards.
True to its name, this converted garage/warehouse space is fitted with plenty of steel and sure enough, you're free to order some rye at the bar. But don't stop at two words from its name, go ahead and order some favorites from the menu like the lamb meatballs or one of the homemade pastas.