Comfort & Whiskey at Cooperage
Brian Freedman likes the experience of Cooperage well enough but it doesn’t seem much there really excites him.
Back around Thanksgiving, executive chef Benjamin Martin began re-conceptualizing the menu to reflect more of an American-comfort-food-with-a-twist ethos. And while some of the nice southern touches of Cooperage’s initial incarnation are gone (no more boiled peanuts!), it’s still a pleasant, generally unchallenging place to visit for sustenance and a drink or three.