Two years after shutting down the Southern-themed eatery he had cultivated above sibling establishment Del Ray Pizzeria, founding chef and restaurateur Eric Reid has resurrected semi-private Reserve with some modern flourishes.
“We decided to reopen because we felt there was a void in what we have to offer,” Reid tells Eater about the shareable plates he’s taken to serving at the 30-seat cocktail/wine bar. The more globally inspired menu features dishes such as: tagliatelle with Italian sausage and broccolini, grilled steak with onion jam, as well as duck with Thai-style drunken noodles.
“I’m definitely able to get more creative with the product and am already regularly switching the menu,” Reid says. Consumer demand, though, has prompted him to bring back a plate of hot chicken accompanied by tangy coleslaw.
Other changes include a renovated bar area, a fresh coat of paint throughout, new front of house staff, and custom cocktails.