'The idea was to bring you into a chef's home kitchen, where you're talking and interacting, and you get to watch what's happening,” Habiger says. On one wall, a collection of vinyl and a record player sit on a shelf occasionally, a chef will step out from behind the line to change the music. Just past that, the main dining room opens up: A half moon-shaped bar occupies most of the room, and, behind it, a handful of chefs and cooks man the equipment, which is all residentialstoves, ovens, and countertops, included. Inside, there's an ante-bar with six seats where a bartender might be slinging cocktails for diners awaiting their spot. A heavy corrugated metal door slides open awkwardly. Soon, someone arrives to collect you and find you a seat. A note on top of the stand confirms it: 'You are here.” In the corner, an empty host stand is the only indication that you're getting warmer.
'We want that to feel like a dinner party where you come in, we bring you food, and you get to hang out and socialize with your friends,” Habiger says.īut, first, you need to find the place, which is hidden off the main bar area to the right as you walk in. But anxious food hounds had to wait until May before Habiger opened the dining room, which only serves dinner Wednesday through Saturday nights.īastion doesn't take reservations for groups less than six, so prepare for a wait, or plan ahead: Gather friends and call to book their twice-nightly 'feasts,” which are unscripted meals that the chefs cook on the fly.
'I wanted to make sure it could stand on its own, before we added the food,” Habiger says.Īnd so it does, with its loud, funky atmosphere, customized old fashioneds, and toaster oven-heated nachos. Opened in the winter by Catbird's original conceptualizer, Josh Habiger, Bastion was just a bar, at first. What to Order ( 15 courses change daily order 1 course from each category or the entire grid.) Raw Beef + Cauliflower, $14Ham + Friends, $15Pork + Fruit, $17Sunchoke + Foie Caramel, $9
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