Food & Drink

Madrona's new dining destination

Definitely not the grade they're giving their own cooking, Restaurant Bea's a new eatery turning out a constantly rotating menu of kicked-up comfort food from a dude who used to teach cooking and do A-level work at spots like Barking Frog, with help in the kitchen from the state's only "beer sommelier", who's easy to work with as he rarely wines. Here's what's on the syllabus:

Interior Design 101: Opened in the old June and Crémant space, the L-shaped 60-seater boasts a polished metal-topped bar/open kitchen in back, and a high-ceiling'd eating area up front lined with banquettes and decked with old-timey wallpaper in a flower pattern, which was popular with wide receivers in the 1970s.

Culinary Arts 201, Main Concentration: The most comfy eats include a Local Tuna Casserole w/ brioche bread crumbs, English peas & porcini cream; the bacon-wrapped veal/chuck Bea's Meatloaf w/ glace de viande, potato puree & caramelized carrots; and Rabbit & Pasta Pappardelle w/ spring peas, manchego shavings & a "rabbit demi" (if she'd actually earned that nickname she might've kept Ashton around).

The Art of the Cocktail 301, Spirits & You: Carefully crafted drinks include the likes of The Madrona w/ vodka, amontillado sherry, cardamom, saffron & sparkling wine, and the rye/Cynar/sweet vermouth East of Manhattan -- if you think that means Brooklyn, you'd be thrilled with a Bea, in Geography.

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