Silver Restaurant has transformed the interior of its vintage brick building, which was built in 1926, into three modern and distinct floors. Next to the dining room, an open kitchen provides patrons with glimpses of the chefs as they transform fresh, seasonal, and local ingredients into new interpretations of classic American dishes. Though the menu changes based on availability, dishes may include organic chicken thighs with heirloom vegetables, roasted squab with foie gras, and fig-wrapped kurabuta pork chops. Whatever the season, a selection of local beers and artisanal cocktails—with playful names such as the Toe Tapper and the Thyme Stopper—help wash down every flavorful bite. These drinks are often crafted at the mezzanine-level bar. If one were to head downstairs instead, they'd enter a cozy lounge with a wine cellar stocked with more than 3,000 bottles.
Grappa Italian Restaurant is named after the Northern Italian brandy distilled from grape skins left over from the wine-making process. The eatery keeps a handful of varieties on hand for people to sip in between bites, and the approach to cooking is appropriately rustic, given that name.
There is seasonally-inspired risotto and house-made linguine blanketed in creamy clam sauce. Chefs pepper the meat entrees with slightly unexpected burst of flavors, from the horseradish that encrusts salmon to the roasted tomato and red pepper chicken jus that surrounds herb-kissed cuts of chicken. The wine list is largely Italian as well, though there are plenty of Californian offerings as well.