Hoyt's Tavern
3 expert reviews
“The menu is rooted in familiar ingredients, with just enough variation to feel fresh.”
– Gayot
Time Out
"Dishes like an appetizer of PEI blue mussels with tasso ham, fennel and North Shore gin. He also mixes in a few American hotel classics, like a burger served with phenomenal onion rings."
Full review
Where
"Executive Chef Gabriel Kolofon’s menu features innovative spins on regional American dishes like mac and cheese with Wisconsin cheese truffle sauce, crispy onions and prosciutto picante."
Full review
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