Dunsmoor

Dunsmoor is Brian Dunsmoor’s most focused expression yet, a restaurant built entirely around fire, restraint, and American culinary history. Located in Glassel Park, the room feels elemental and intentional, anchored by a brick hearth that informs nearly every decision coming out of the kitchen. This is cooking stripped back to its essentials, where technique, timing, and respect for ingredients do the heavy lifting.

The menu draws from early American foodways, moving beyond regional labels into something broader and more personal. Dishes arrive deeply flavored and quietly confident, from hearth-roasted meats to vegetables kissed by smoke, with plates built patiently and without shortcuts. Nothing feels decorative. Everything earns its place. The food rewards attention without demanding it.

Hospitality here is serious but warm, guided by a team trained to understand both the food and the room. With one of the most thoughtful wine collections in the city, Dunsmoor becomes a place meant for long dinners, slow pacing, and returning visits. It isn’t nostalgic, and it isn’t precious. It’s a restaurant grounded in history, built for the present, and constantly refining itself, one service at a time.