Food from Provision

The ever-expanding Cunningham Restaurant Group makes its first foray into hotel dining at this spacious, luxurious second-story supper club with a sleek, Industrial Revolution feel inside the recently opened Ironworks Hotel. Part locally sourced chophouse, part seasonal kitchen, the restaurant offers a judicious menu that ranges from dry-aged and prime cuts to fusion-inspired seafood dishes, colorful salads, and perhaps the most decadent tasting menu in the city. While Provision lacks a bit of the neighborhood charm and creative flair of other recent Cunningham (Vida, Livery) coinages, chef Layton Roberts’s busy staff definitely delivers at the restaurant’s bustling open kitchen. A 14-ounce sous vide veal chop rivals any of the steaks on the menu (or the city), and the $23 burger is worth every penny with its housemade green onion English muffin bun, Brussels sprout slaw, and tomato marmalade. A bread basket with cultured butter and warm pretzel sticks is a must, and desserts are solid, including some sourced from Confectioneiress and My Sugar Pie.

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