Sable Kitchen & Bar

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Inside River North's Hotel Palomar, chef Heather Terhune offers American small plates (or "social plates" as they like to call them here) with an emphasis on seasonal, locally sourced ingredients. Though Terhune focused on comfort fare during her long tenure at Atwood Cafe, her food at Sable is more delicate and lightly portioned--she describes the concept as sort of an American brasserie. The menu, served in both the 50-seat lounge area and the 72-seat main dining room, features dishes such as fried artichokes, a crispy pork BLT, bison short rib sliders and pistachio-cherry duck sausage with parmesan stone grits. There's also a selection of brick oven-fired flatbreads topped with combos such as prosciutto, oil-cured olives, fried egg and arugula; and wild mushrooms, goat cheese and grilled asparagus.

Cocktails are a big part of the fun, with head bartender Mike Ryan (The Violet Hour) holding court at an incredibly well-stocked bar that turns out handcrafted, farm-focused tipples such as the Black Friars Pint (Plymouth gin, cardamom-spiced Guinness, East India Sherry shaken with Angostura Bitters and egg white), the War of the Roses Cocktail (Tanqueray 10, Pimm's Cup, St. Germain Elderflower, mint, and grapefruit bitters), and the Scotch Bonnet (Famous Grouse scotch and guava nectar muddled with jalapeno).