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There are two seats at the left edge of the bar that curve slightly inward, offering the ideal perch to take in the room’s shotgun interior.
Stoltz’s desserts offer him more room to play, but one particularly stands out: the savory cheesecake. Maybe your idea of adventure is a grueling uphill run—or maybe it’s stargazing from a seated position. From tricked-out Bloody Marys to sushi-making lessons, we rounded up the best food of 2015. Whether you’re looking for a handmade wallet, some on-trend earrings on the cheap, or just a sit-down with a shop cat, our list will fix you up.
Hailing from Fife, Scotland, Sergeant are a four-piece indie-rock band, who signed to Mercury Records in 2007. PERFORMING MUSICIAN + Live Sound World magazine is published monthly by Sound On Sound LtdCompany number: 3015516. Registered office: Media House, Trafalgar Way, Bar Hill, Cambridge, CB23 8SQ, United Kingdom. I savor derring-do that shoves me out of my comfort zone with fever-dream alignments of flavor visible only through a culinary third eye. The recently opened ground floor spot on Vine Street is the brainchild of Jon Zipperstein, owner of neighboring OTR knockout Kaze, as well as the steak and sushi mainstay Embers in Kenwood. Elements that seem incongruous by day—the Scandinavian austerity of the lounge furniture, jet-black lighting fixtures, retro laminate tables, horizontal wood paneling—all manage to come alive by night, when the dark wood softens the already diffused light. Dandelion greens, baby kale, and plenty of lacy frisee were lashed with just enough Dijon vinaigrette, champagne vinegar–marinated pearl onions, crispy bacon lardons, and a softly poached egg that didn’t so much jiggle as shimmy. It’s criminally rich, and worth saving room for the unique mix of four cheeses: blue, goat, cream, and ricotta.
With just one EP and two singles to their name, they have already supported Oasis and the Fratellis, and played at the T In The Park and Glastonbury festivals.

The contents of this article are subject to worldwide copyright protection and reproduction in whole or part, whether mechanical or electronic, is expressly forbidden without the prior written consent of the Publishers. The energy is quieter, and more conducive to intimate conversation, while the red accents add both a literal and figurative warmth. The vivid beet salad, an earthy trifecta of beet varieties—red, golden, and Chioggia—bask in the come-hither tang of creamy whipped goat cheese, which I’m pretty sure qualifies as Vine Street’s most dangerous condiment.
The slice relies on compressed grapes, crumbs of rosemary-infused walnut cookie crust and drops of a port and pear reduction to offer just a hint of sweet. Great care has been taken to ensure accuracy in the preparation of this article but neither SOS Publications Group nor the publishers can be held responsible for its contents. And Zipperstein, once again, taps an A-team: Don Beck, the design mind behind Kaze’s interior, proves that he can still conjure up sleek, frenetic spaces using little more than empty bottles and kraft paper. Order a Metropolitan—bar manager Greg Wefer’s take on a classic Manhattan that switches bourbon for brandy.
The views expressed are those of the contributors and not necessarily those of the Publishers. Meanwhile, Chef Dan Stoltz, former executive chef at Nicola’s, again shows his knack for elevating classic comfort fare without a lot of flummery. The slices of too-strongly-flavored hamachi simply felt damp on the palate, lacking both the light freshness present in raw fish and the tenderness of cooked fish. The Mercer proves admirably that comforting staples—when prepared with precision and served with warmth—can send even the most curmudgeonly diner off fat and happy.
And as much as I love Barbarella, it’s oddly disconcerting to nibble away at finocchiona and porcini crusted salami with a date while Barbarella offers Mark Hand his carnal reward. But the Mercer’s menu cries out for a couple more vegetarian, or even lighter options: Stoltz leans a bit too heavily on burly classics that can be prepped well ahead of time. I awkwardly fumbled with the pickled vegetables, meaty Castelveltrano olives, and wedges of soft, rosemary-scented focaccia while contemplating my current psychocardiograms.

The short ribs were memorable: dutifully seared, braised slow and low until tender, and not overwhelmed by fatty gravy. When our table became available, the bartender briefly looked down at what remained of our snacks and with a simple, gracious nod, the platter rematerialized at our table seconds later with a clean bowl for our few remaining olive pits. Many places do a great short rib, but it’s Stoltz’s polenta that really launches this dish into high orbit. But this is a restaurant with entree prices well above $20 in a neighborhood full of trendy, low-cost options.
It’s a delight to see casual and approachable service that never lets the little things slip.
I love stumbling upon a peasant-style ingredient prepared with thoughtful grace—in this case a quicksand texture that ever-so-slowly absorbed the braising liquid, still suggestive of root vegetable sweetness. The challenge for Stoltz will be maintaining his momentum and establishing The Mercer as a destination, not just another spot.
Wide strips of toothy, thick garganelli arrived studded with Swiss chard and caramelized cauliflower. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.
The menu version boasted a bit of salumi, however the restaurant was glad to prepare the pasta without for my vegetarian companion.
If, within 7 days for Quick Ship upholstery and 30 days for all other products, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value.

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