From the moment he set up shop at Red Drum, Ben Berryhill has been respected and beloved for his smoky, Southwestern fare. His new restaurant, located just two doors down from the Drum, lets Berryhill and his staff explore a different aspect of food. Using new techniques, Berryhill is crafting creative dishes on a seasonal menu. A large, plate-sized raviolo is carefully filled with velvety housemade ricotta, a delicately poached farm-fresh egg, and savory ham, and deftly dressed in nut-brown butter. Duck breast or triggerfish might be cooked sous vide, giving the meat an unsurpassable tenderness. Fresh pasta, gourmet brick oven pizzas, and carefully hand-crafted cocktails highlight the versatile menu. What Berryhill can do with food is a work of art, and we're confident you'll leave Next Door satisfied every time. —Eric Doksa, Dish (Summer 2012)
Ben Berryhill and Charlie Chance of Red Drum head next door with a new neighborhood bistro, inspired by what local ingredients come in the door each day .
Hours: Dinner (Mon.-Sat.)