The bar, the room, the kitchen, and what comes out of it
The underlit quartzite barA steak from the grill with roasted carrots and friesOur neon sign beneath the Cloverdale House InnOur early-1900s back bar and its stained glass panelsChicken piccata with creamy polenta and grilled asparagusBurgers on the grillThe dining roomBurrata with pickled beets, grilled peaches and pistachio dukkahChef de Cuisine Drew GehrettStained glass set into the pressed-tin ceilingSalmon with dill prosecco beurre blanc and pearl couscousThe curved staircase out frontBehind the barRigatoni bologneseFilling cannolis to orderA table set for dinnerFried calamari with marinara and sweet chili remouladeChandeliers over the barThe Supper Club BurgerFinishing a Caesar salad with parmesanPaintings and brick in the dining roomTiramisuThe front of the houseGlassware lined up on the glowing quartziteGarlic bread with marinaraDinner is servedDressing a burger on the lineBone-in pork chopGuests at the bar on opening nightCannolis with orange ricotta cream and pistachioThe Cloverdale House gateLooking across the dining roomWarm sourdough with whipped cultured butterBar seating and high-top tablesBurgers up at the passCalamari, chicken piccata and tiramisuOpening nightMixing drinks at the back barOn the lineA full house on opening nightThe bar, ready for service
