Ten Bells Tavern

Pub grub is definitely the backbone of our fare but we don't stop there. Chef Carlos Mancera prepares unique specials for the weekends. Beginning Thursday night through Saturday (or until we run out) you'll find seasonal entrees made from fresh and locally procured ingredients. We don't hire "mixologists" (the building is too small) but our very talented and experienced bartenders are constantly crafting unique and refreshing selections for our seasonal cocktails program.