“We really wanted our guests to have more dining options,” co-owner James Groetzinger is quoted as saying in a release announcing the new items. “The addition of salads and larger plates means that people can enjoy an entire meal at Warehouse, appetizer through dessert.”
The menu format is largely unchanged, and the majority of its dishes still skew snacky. Fried oysters have become a permanent fixture, alongside a selection of grilled sandwiches, wings and a charcuterie board. Now, though, there’s fish-and-chips made with flounder and a local tomato salad.
And, setting the restaurant up for head-to-head competition with nearby Two Boroughs Larder, the new menu features a $13.50 burger topped with pork belly and a “southern ramen bowl” with pickled mushrooms and an egg.
The kitchen at Warehouse, 45 ½ Spring St., is open from 4 p.m.-10 p.m., Mon.-Wed. It stays open an hour later Thurs.-Sat., and serves Sunday brunch from 11 a.m.-4 p.m. For more, call 202-0712.