Owner Andy Kilgore unveils his take on a modern barroom with the opening of The Emory in a historic space atop Beacon Hill. The restaurant is now up and running at 21 Beacon Street (which once housed Scollay Square restaurant), serving elevated pub fare from Executive Chef Derek Robert (Townsman) including goodies like The Emory Burger ($19) with garlic cheddar fondue, pickles and onion jam, Grilled Pork Sausage Sandwich ($18) with a fried egg, chili relish and house mustard and Foie Gras Tots ($25) with lemon curd, marinated cherry pepper and tarragon.

Beyond small plates, sandwiches and other entrees, the menu features a rotating line-up of charcuterie that comes with grain mustard, pickles and grilled bread plus a curated raw bar selection of oysters, clams, shrimp and a daily crudo. Bar Director Melissa Benson (A4Cade, Townsman, Park) and Wine Director Tess McMahon (Explorateur, Doretta Taverna, Row 34) have put their heads together to craft a stellar beverage program filled with plenty of beer, a whole host of cocktails, lots of wine and “fun stuff” like sake and sangria.

Swing by for dinner at 5:00pm, and stay tuned for forthcoming lunch and brunch service. Call 617.430.6325 with any questions.