The standout dishes for us were the Spanish octopus served cold, the pumpkin gnocchi with pork rib and the oxtail and sweet potato. We also enjoyed the yellow curry noodles with shrimp and chorizo.
We found the Sandwicito very smoky and a bit salty for our tastes, so that would not be a repeat for us. The ricotta dish was okay but not memorable. The sautéed mushrooms served in a butternut squash purée and roasted pear was also good. We actually never got to any main courses as we enjoyed sharing the smaller dishes. Our server Abbey was helpful and engaging.
As for what’s in the beaker behind the name, the bar serves over 300 spirits and cocktails. In fact the master from 27 Restaurant at the Freehand who created a great cocktail list there is now at Beaker and Gray. The man helming the kitchen, Brian Nasajon, is formally from SushiSamba. We tried the Hallwell cocktail which contained Stolichnaya, Americano rosa, ginger, strawberries and mint, and Rose Colored Glasses, which contained Rosé, watermelon, rosemary, and Elderflower soda. I can report they were both delicious.
We finished the meal with blueberry bread pudding, which was okay, and mini carrot donuts that were quite good.
Beaker and Gray has a young, trendy, vibrant industrial-chic atmosphere. It has a cool innovative menu, although these sharing menus are getting to me.
After hours it turns into a cocktail bar.
Find my follow-up review here.