From Our Editors
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.