Pinch Kitchen

Pinch Kitchen Restaurant Review:

About the restaurant: If you're in the market for a neighborhood joint that's unpretentious and casual yet serves elevated food and rare suds, make your way to Pinch Kitchen. Pubbelly alum and chef-partners John Gallo and Rene Reyes are behind the line every night, cooking innovative, locally sourced, and eclectic comestibles.

Food & Drinks: The menu is short and sweet, with all the makings of a meal from smaller vegetable-forward plates, such as roasted organic carrots with tzatziki, toasted almonds, mint and lemon zest to sous-vide endive with a Valdeón fonduta and walnut vinaigrette. Bigger and heartier are the oxtail or mushroom risotto, Rhode Island Bay mussels with andouille sausage swimming in a shellfish broth, Scottish salmon in a light curry sauce with impeccably cooked Brussels sprouts and yucca crisps, and grass-fed flat-iron steak with house chimichurri sauce and a creamy potato (eat it while it's hot). Among sweet offerings are an orange chocolate soufflé with crème anglaise and rum cake drenched in a buttery rum sauce infused with Weyerbacher Imperial Pumpkin Ale and served with thyme gelato for some savory. Menu items and the corresponding beer list change with the seasons. Beverage director and general manager Alex Coello pairs Gallo and Reyes' creations with just the right brew, which can range from local Miami selections to those from upstate New York and even Germany and Japan, in order to bring out the flavors of the dish and take taste buds on a boozy culinary journey.