If you’ve ever been to Mystic, chances are you know of the farm to table restaurants that are continually getting the attention of the town, state, and even nation. We’re talking about the restaurants owned by Dan Meiser: Oyster Club, Engine Room, and Grass & Bone.
All three restaurants are uniquely delicious, and all three received many votes from you! This month, our feature highlights Engine Room on Holmes Street.
FARM FRESH FOOD
Since it’s opening in 2014, we’ve never been disappointed with a meal at Engine Room. How could you with fresh, locally sourced ingredients? Keeping in standard with Meiser’s first restaurant, Oyster Club, all food comes from local farms and butchers.
Engine Room’s menu features dry-aged burgers and comfort foods with a twist. Engine Room does an exceptional job of using fresh ingredients to satisfy whatever craving you might be having – whether it is for comfort food, a healthy and flavorful salad, or an all American classic. If you want to watch as chefs prepare your food, then ask to sit at the counter of the open kitchen.
At our most recent lunch visit, we enjoyed the warm kale and cheese dip to begin. Next came the veggie burger, chicken burger with avocado puree and jalapeño mayo, cajun spiced baked shrimp and grits, a kale salad, and chopped salad. All food was prepared and cooked with the excellence we have come to count on.
CRAFT BEER AND BOURBON
Engine Room doesn’t just stand out for its food. The bar itself is a sight to see. Located in a restored Lathrop Marine Engine building, the industrial interior includes brick and exposed wood, and showcases an antique drill press behind the bar.
For connoisseur beer drinkers, Engine Room continuously features new beers on tap. They source from some of the best breweries in the area, including Beer’d Brewing Co. in Stonington, Fox Farm Brewery in Salem, and New England Brewing Co. located in Woodbridge. Keep in mind the draft list is always changing. If you don’t want to miss out on your favorites, you can sign up to receive alerts when new beers or events are added on the Untapped app.
No worries if beer is not your drink of choice. Engine Room also has the largest selection of bourbon in the area, and creates exquisitely balanced cocktails. A current favorite of ours is the Comanche: Vida Mezcal, Lunazul Reposado Tequila, lemon juice, lime juice, pineapple juice, sugar & celery.
THE RESTAURANT FAMILY
While our April focus is Engine Room, we have to pay homage to the rest of the family!
Oyster Club was the first of the Meiser’s restaurants to open in 2011, and has received numerous awards through the years. Executive Chef James Wayman features farm and sea to table ingredients and changes the menu daily. On the deck above Oyster Club is The Treehouse, which is open Memorial Day through Columbus Day. The Treehouse features cold drinks, fresh oysters, and a menu containing New England summer classics.
Grass & Bone, a butcher shop and kitchen specializing in local meats, is the newest of the restaurants. Stop in to pick up the best quality meats you can find, from steak to chicken to sausage. You can also buy bone broth, pestos, and sauces made in-house, as well as produce from Stone Acres Farm. The kitchen includes mouthwatering sandwiches, fresh salads, juicy rotisserie chicken, and sides.
All three restaurants source directly from Stone Acres Farm. This integral part of the family spans across 63 acres in Stonington. Stone Acres has a farm stand and CSA Program in spring and summer months, and features special dinners and events all year long.
Engine Room, along with Oyster Club and Grass & Bone, continue to be recognized due to the freshest local ingredients, creative menu choices, and staff passionate about good food and drinks. We know all three restaurants are in our top rotation of places to dine! Which is your favorite?