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Founder and former Sixpoint Craft Ales engineer Dave Liatti keeps everything about his venture strictly local, from a revolving roster of Tri-State craft brews like Kelso and Ommegang to a group of reds and whites fermented in Red Hook's lone winery. Beer and conversation are the venue's primary concerns, but fresh-baked bread, Vermont-sourced cheese plates, and locally-sourced charcuterie make for an intriguing menu. In dimension and design, the space is closer to a gallery than a tavern: the former carriage house's 20-foot ceilings, framed by untouched brick and crowned by dual skylights, have tall white walls ready to make any object look like an exhibition piece. The mission to celebrate the surrounding area's creative community is fulfilled in the handiwork of the artisanal team, especially in creative touches like a series of hanging glass carboys filled with filament bulbs, "reclaimed" boards torn from the floors of a renovated neighbor, and a pair of paperboard tables missing only the bolts that once bound them to a schoolroom floor. — Patrick Coffee

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