Featured: Saturday Grand Tasting & Auction
Barrel and Crow: A Contemporary Approach to Regional cuisine. Our Chef-driven restaurant relies solely on locally sourced produce and proteins. Chef Nick Palermo utilizes these seasonal ingredients in preparing refined yet familiar comfort food. House made pastas and charcuterie offered every evening. Chef is always anxious to modify menu items to fit any dietary restrictions. Gluten, Vegetarian, Vegan and Dairy allergies are no problem. Pastry Chef Rita Garruba’s dessert menu offers guests a selection of traditional desserts with a contemporary twist. Eclectic wine list which focuses on small production, boutique wines. Extensive beer list with offerings from the top breweries in the Mid-Atlantic region. Full bar, seasonal cocktail menu and a wide selection of small batch spirits. Barrel and Crow was established by industry veterans Patrick Forest and Laura Houlihan in May of 2015.