Chartreuse Kitchen & Cocktails

 “We joke that we got the paint on sale,” says  Doug Hewitt, who has run the kitchen since the place opened in 2015 in the Park Shelton.

Chartreuse Kitchen & Cocktails executive chef Doug Hewitt with Bosc and Bartlett pears, fig and pecan granola, cider honey, cave-aged blue cheese and sopressata.

A wall garden with herbs in the bar area.

Rohan duck breast consisting of farro verde, mushroom, gooseberry, anise, cranberry and jus.

A seating area along side the bar with a wall garden.

Sea Bream consisting of seafood billi bi, potato, shishito pepper and fermented chili.

A window looking out onto Kirby and Woodward.

Two specialty cocktails: 'Ghouls of Grenoble' consisting of Tito's vodka, chartreuse yellow, hibiscus and lime and a 'Last Word' consisting of Citadelle gin, chartreuse green, luxardo maraschino.

A seating area along side the bar with a wall garden.

Swiss cake roll consisting of chocolate cake, vanilla custard, caramelized milk and pizzelle.