With furniture in place and a full kitchen crew at work, The Churchill is ready for its grand opening on October 21. Taking over the defunct Minestraio space inside The Orlando Hotel on West Third Street, owners Beau Laughlin and Brett Cranston (The Hudson) are opening a(nother) farm-to-table concept, this time with Chef Jason Tuley. Susan Brink of Dominick's, Little Dom's and the forthcoming revamp of Tom Bergin's helped put the beverage list together.
All of the design details are present, as promised -- down to the last incandescent Edison bulb. The space feels comfortable and lounge-y with black tufted leather, a fireplace, and a long bar. There's reclaimed wood. There are wooden stools. One can almost smell the roasted bacon Brussels sprouts and craft beers. The thing that saves this place from being just another hotel restaurant? A walk-up window that looks right into the kitchen. Soon to serve breakfast, lunch, and dinner daily.
·All Coverage on The Churchill [~ELA~]