Beyond its tile mosaic and granite façade, Water Street's chefs create dinners from locally acquired ingredients. Modern and retro decorations backdrop bartenders as they fill delicate vintage coupes and other glassware with beers, wines, and cocktails, such as the vintage cocktail of the week. They also mix mainstays such as the Immortal Clay by shaking together tequila, cherry heering, and agave nectar. Dinnertime brings a menu of dishes such as polenta with sauteed mushrooms, chicken pot pie enveloped in a puff pastry, and golden trout layered with bacon over a white bean ragout with green beans. The kitchen also stays open late, whipping up deviled eggs, dates stuffed with goat cheese, and other bar noshes.