In the summer of 2012, Alex and Vanessa Harris shuttered El Bohio, the Cuban restaurant adjoining their Pour House music venue, and replaced it with the Lot, an ambitious venture that serves locally focused food in an unexpected setting. Head chef Alex Lira brings serious snout-to-tail credentials from stints at Craft and Marlow & Daughters in New York City. His offering changes each night and might include tender slow-braised chicken legs with Anson Mills grits or heirloom beans tossed with local clams and housemade sausage, while the farmer’s pick plate consistently offers local vegetables so crisp and pristine they’ll knock your socks off. The bar menu puts a farm-to-table spin on late night munchies, too, like chicharrones, beef jerky poutine, and a big house-ground burger made from MiBek Farms beef. The Lot is turning up the volume with some seriously good eats. —Robert Moss DISH (Summer 2013)
Fresh, farm-to-table fare light enough to enjoy before rocking out at the Pour House next door.
Features: Outdoor Dining, Sunday Brunch, Dinner
Hours: D, Sun. brunch