Carbonatix Pre-Player Loader

Audio By Carbonatix

The Last Kitchen dining room seats around 50 and serves dinner from 5 to 10 p.m. nightly. Credit: Michelle Volansky
The fried pickles will rotate based on seasonal availability; here, tempura-battered pickled onions, beets and cucumbers are served with a dill aioli for dipping. Credit: Michelle Volansky
The bar features 10 local draft taps, including The Last Hotel’s house beer, 4 Hands City Wide APA, renamed ISCO. Credit: Michelle Volansky
The cocktail menu features The Last Hotel’s version of classic drinks. From left, the Spirit of St. Louis is the house take on an Aviation, and the Deep River features rum, ginger beer, bitters and a floater of Ron Zacapa 23-year rum. Credit: Michelle Volansky
The Last Hotel bar is open from 11 a.m. to midnight and offers a variety of house cocktails, local draft beers and a bar menu of shareable snacks and sandwiches. Credit: Michelle Volansky
Executive chef Evy Swoboda plates a dish at The Last Kitchen. Credit: Michelle Volansky
The dessert menu, helmed by pastry chef Suji Grant, features a rotating seasonal cobbler. The current iteration features blueberries and peaches.
The Last Kitchen’s dinner menu features rotating chef’s plates like a roasted half chicken served with Parisian gnocchi in buerre blanc and green beans. Credit: Michelle Volansky
The beef tartar features a sous vide egg yolk, pickled mustard seeds and fried capers served with a Companion baguette. Credit: Michelle Volansky
The Last Kitchen executive chef Evy Swoboda Credit: Michelle Volansky
The restaurant features a large open kitchen visible from the hotel lobby and the dining room. Credit: Michelle Volansky
The Last Bison Burger blends ground bison with Dalie’s Smokehouse bacon and tops it with a house-smoked ketchup, house pickles, cheddar and lettuce. The house chips are dusted with a spicy seasoning made from dehydrated hot sauce mash. Credit: Michelle Volansky

Subscribe!

Sign up. We hope you like us, but if you don’t, you can unsubscribe by following the links in the email, or by dropping us a note at pr@saucemagazine.com.