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The convivial atmosphere in the narrow 50-seat, L-shaped space welcomes a wide range of locals and a significant number of domestic and international tourists. Feather and wedge is a reference to the tools and process used for splitting granite, and the bar’s focal point is a wall-sized black-and-white photo of Rockport’s old quarry. History is also reflected in the restaurant’s name-and indeed its muted gray décor. Local history buffs will appreciate the Hannah Jumper, a mixture of rum and fresh-squeezed lime juice named for the temperance activist who led a group of hatchet-wielding women in destroying the town’s stores of alcohol in 1856, ushering Prohibition into town-and leaving Rockport dry until 2005. The list is curated by Stephen Smit, a wine broker who co-owns the restaurant with Charles Gladstone.Ī standout on the inventive cocktail list was the rye-based Quarryman, bitter, mineral-y, and well-balanced. For red wines, Pel Jesac, from Croatia, has been quite popular. The thoughtful wine list offers a large selection of wines by the glass, with unusual offerings like Falanghina, an ancient white varietal from Campania, Italy, with well-balanced acidity and minerality, topped with some floral notes. Most nights, the menu will feature a grilled sirloin.ĭesserts also change nightly-a recent offering of velvety, rich vanilla bean panna cotta was creatively topped with slivers of intense dark chocolate, fresh figs, and pomegranate seeds for a delicious, inventive end to a meal. Entrees can include everything from a popular roasted lobster dish to drunken pork braised in wine and studded with carrots, or perhaps yellowfin tuna au poivre, topped with a beurre blanc. Other nights might feature a refreshingly bitter shaved endive salad, served atop slices of fresh persimmon and enhanced with crumbled blue cheese. The carrot salad, composed of small whole roasted carrots on a bed of carrot ribbons and greens, tossed with a Middle Eastern infused cumin seed vinaigrette, is so delicious and popular it has earned a regular rotation. Whenever possible, Steele sources from local providers like Alprilla Farm in Essex and Marini Farm in Ipswich for his artfully plated, creative salads. In the event of bad weather, we regret that we cannot guarantee an indoor table. Reservations for the deck are weather dependent and should be made over the phone. A recent evening included a generous appetizer of yellowfin tuna tartare, with just a hint of citrus to allow the glistening freshness of the fish to shine through, and an airy, classic brandade cake-a combination of whipped potatoes and that house-cured salt cod, gently fried with a crisp crust. 8:45PM Dining Room Need to Know Please call the restaurant at 97 for reservations. While the limited menu-generally a selection of two or three each of appetizers, salads, entrees, and desserts-changes nightly, fish often plays a starring role. Apropos in a town clinging to the water’s edge, local seafood is an integral part of the menu at Rockport’s new Feather & Wedge, where Steele is chef.