The Churchill makes a good first impression. Warm and open atmosphere? Check. Appetizing menu? Double check.
The latest restaurant and bar to open on West 3rd Street from 's Beau Laughlin and Brett Cranston adds some industrial and rustic charm to the vibrant neighborhood. Take a seat in a dark leather upholstered booth, discuss the novelty of drinking water served in a mason jar, and choose from a variety of dishes on a menu sourced from sustainable and local products.
Cured meats and fish, pastas, pickled vegetables, bread and desserts are made in-house daily. We found the drinks to be deliciously strong with a flair for the creative. Key ingredients can include peppers, pumpkin and even bacon.
Meet a friend, head out with colleagues to catch happy hour from 3 p.m. to 7 p.m. or take advantage of the dimly lit dining room and bring a dinner date.
The Vibe: Think of The Churchill as the larger and more provincial brother of . There's that same photo booth, but in taking over the two-story space on West 3rd Street, The Churchill acquired a smokey wood oven and plenty of street-level patio. With its wooden floors and old-fashioned Edison light bulbs, The Churchill takes a little of the old world with the new to create a rustic, turn-of-the-century gastropub.
Greatest Dish Ever: We can't stop thinking about their wood-oven pizzas. There are seven to choose from, ranging from the $12 traditional margarita, with tomato sauce, fresh mozzarella and basil, to the $15 artichoke pizza—a delicious fusion of marinated artichokes, pistachios, burrata and olives. The flavor combination will leave you wanting more.
Don’t Miss: The warm spiced doughnuts will rock your world. At $8, you get about two fist-sized pastries served with an apple puree and bourbon-bacon caramel dipping sauces. The Churchill makes these decadent deep-fried, powder covered treats to perfection.
Cool Factor: The cocktail selection here is one-of-a-kind. If you are feeling adventurous, two musts are the Revolver, a blend of fire-roasted pepper infused tequila, hibiscus, agave nectar and xocolati mole, and the Cedar Room, made from bacon-infused bourbon. Both are $12.