Marine Hardware

We went for the Whole30 menu and my husband's birthday. It was so nice to be able to eat out without "cheating". Between the two of us, we had all the Whole30 items offered. The cauliflower soup was creamy and yummy, the kale salad was filling and delicious. My husband ate his oysters and then helped me with the salad, which he enjoyed more. The short ribs were so, so good; so was the salmon but we both preferred the short ribs. The last course servings were quite small, we thought, but we were pleasantly stuffed afterwards. The pomegranate spritzer was a nice addition, even though our waiter offered to put some liqueur in it (that's a no-no on the Whole30). That was a temptation I didn't need to be faced with. We left happy and satiated. Everybody in the restaurant was enjoying the same Whole30 menu. Smart move, Marine Hardware! We're all very thankful!

Great service and delicious food. My partner was doing whole 30 and they were offering a whole 30 menu for January that she loved. I picked a few items off the happy hour and enjoyed everything I got. Would recommend as a place where you intend to take your time, enjoy yourself, and hang out. Maybe skip if you are tight on time and in a rush.

Stopped by this small gem of the Ethan Stowell Restaurant Group and loved it. Small tables and a small bar scene dominate the smaller sister restaurant of Staple & Fancy. Don’t be disappointed if you can’t get in next door, this is a great alternative and exactly what our group did. We liked the mussels and absolutely loved the squid ink spaghetti. Perfect for a drink and small bites. A must try.

Maybe I was just extra hungry, but I really enjoyed our meal here on a quiet Wednesday night to celebrate our anniversary. Actually, it might have been the company of my lovely wife. The crab salad was very tasty, sitting in a pool of basil oil. The shaved cucumber added some depth, but was a little awkward to fork into your mouth with a bit of crab. The shishito peppers were delicious with Japanese-style mayo. There was a cauliflower puree added earthiness to the scallop dish and the fried kale added crunch. This dish might have benefitted from a bit of something more tart to balance it out. The mussels were fresh and tasty. The beans were an interesting addition, but not the best partner in this dish. I think a vegetable would have been a better way to go. But, all that said, I really enjoyed the meal. We were served by the bartender, who is a very interesting fellow. He made me a couple of excellent Manhattans. This is a good option to Staple and Fancy. It's less expensive and less pretentious.

We really enjoyed the mussels and the hamachi was tasty as well. The polenta fritters were perfect in texture.. crisp and ever so slightly crunchy on the outside while soft inside. The ricotta and honey were lovely as well but the overall flavor profile was a bit bland. We asked for some salt and sprinkled it on them and that brought everything into balance. Service was fine but nothing special. I might come back for a snack but I don't think I'd return for a full dinner.

Overall I wouldn't put it on par with the walrus and the carpenter, but it was a lot cheaper, it takes reservations, and it has a good atmosphere. We did the tasting menu. It was good, but not over the top. It was also reasonably priced. I'm not sure if anything really stood out, but there wasn't a dish that I didn't like. Service was solid.

We came here to celebrate a friend's birthday and after a reservation confusion at staple and fancy they got us in at marine hardware. The server Evan was fun and funny. With comments about prince and a good amount of laughter we felt right at home. The food was equally as amazing. From the foie gras to the asparagus we we're pleased with everything they had to offer. We will definitely be back.

My wife and I went here to celebrate Valentine's day and thoroughly enjoyed it. We ordered the tasting menu and we were not disappointed. There were four appetizers -- pork croquettes, crab leg, oysters, and a beet salad. Another course was an excellent squash ravioli. That was followed by scallops. Or main protein was beef with mushrooms and artichoke hearts. Dessert was then an assortment of confections... Shortbread, caramels, jellies, and chocolates.