WHISKEY. WINE. BISTRO. FRIENDS.

The East End is a bar and restaurant where friends gather to enjoy our extensive whiskey selection
over 300 bottles deep, 40 wines by the glass, and killer list of traditional and
inventive cocktails and craft beer.  We serve elevated tasty bar snacks that complement
made-from-scratch sharable bistro fare. We offer warm, spirited service in an intimate setting,
featuring a lush, seasonal urban patio.

 

Scroll down to explore our menu and our setting. Subscribe to our newsletter for details on upcoming
wine tastings, cocktail classes at our bar, distiller dinners in our restaurant & more.

WE CAN'T WAIT TO SERVE YOU!

CHEERS!

WHISKEY. WINE. BISTRO. FRIENDS.

The East End is a bar and restaurant where friends gather to enjoy our extensive whiskey selection over 300 bottles deep, 40 wines by the glass, and killer list of traditional and inventive cocktails and craft beer.  We serve elevated tasty bar snacks that complement made-from-scratch sharable bistro fare. We offer warm, spirited service in an intimate setting, featuring a lush, seasonal urban patio.

Scroll down to explore our menu and our setting. Subscribe to our newsletter for details on upcoming wine tastings, cocktail classes, distiller dinners & more.

WE CAN'T WAIT TO SERVE YOU!

CHEERS!

OPEN DAILY

DRINKS 11AM – 1AM

LUNCH 11AM – 3PM

SNACKS 4PM – 10PM

DINNER 5PM – 10PM

(Thursday - Saturday Kitchen Until 11PM)

DRINKS 11AM – 1AM

LUNCH 11AM – 3PM

SNACKS 4PM – 10PM

DINNER 5PM – 10PM

(Thursday - Saturday

Kitchen Until 11PM)

UPCOMING EVENTS

UPCOMING EVENTS

JOIN US FOR RESTAURANT WEEKS JANUARY 16TH – 26TH

JOIN US FOR

RESTAURANT WEEKS 

JANUARY 16TH – 26TH

LUNCH PRIX FIXE $16.95
choose one from each course
Add Japanese Whisky Flight Pairing $30

FIRST
RICE & PULLED PORK CROQUETTES, togarashi dijonnaise

BAKED JAPANESE SWEET POTATO, yuzu butter & furikake

MISO FRENCH ONION SOUP, vegetarian french onion soup with
white miso, thyme, croutons & melted gruyere-style cheese


SECOND
CHICKEN THIGH RAMEN, confit chicken thigh, spicy miso chicken broth,
charred & marinated napa cabbage, furikake, soy egg & tare

KATSU FRIED TOFU, fried egg, rice bowl & katsu sauce

FRIED OYSTER PO BOY, house-made baguette, napa cabbage,
Alabama white bbq sauce, bonito


THIRD
GREEN TEA ICE CREAM, green tea ice cream chocolate shell, candied citrus

SESAME DONUT, yuzu glaze

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DINNER PRIX FIXE $29.95
choose one from each course
Add Japanese Whisky Flight Pairing $30

FIRST
FRIED OYSTER, Alabama white bbq sauce, bonito

BAKED JAPANESE SWEET POTATO, yuzu butter & furikake

MISO FRENCH ONION SOUP, vegetarian french onion soup with
white miso, thyme, croutons & melted gruyere-style cheese


SECOND
CHICKEN THIGH RAMEN, confit chicken thigh, spicy miso chicken broth,
charred & marinated napa cabbage, furikake, soy egg & tare

KATSU FRIED TOFU, fried egg, rice bowl & katsu sauce

HAMBAGU, Japanese hamburger, miso pickles,
katsu sauce & togarashi dijonnaise with umami fries


THIRD
GREEN TEA ICE CREAM, green tea ice cream chocolate shell, candied citrus

SESAME DONUT, yuzu glaze

LUNCH PRIX FIXE $16.95
choose one from each course
Add Japanese Whisky Flight Pairing $30

FIRST
RICE & PULLED PORK CROQUETTES
togarashi dijonnaise

BAKED JAPANESE SWEET POTATO
 yuzu butter & furikake

MISO FRENCH ONION SOUP
vegetarian french onion soup with
white miso, thyme, croutons & melted
gruyere-style cheese


SECOND
CHICKEN THIGH RAMEN
 confit chicken thigh, spicy miso chicken broth,
charred & marinated napa cabbage, furikake,
soy egg & tare

KATSU FRIED TOFU
 fried egg, rice bowl & katsu sauce

FRIED OYSTER PO BOY
 house-made baguette, napa cabbage,
Alabama white bbq sauce, bonito


THIRD
GREEN TEA ICE CREAM
green tea ice cream chocolate shell, candied citrus

SESAME DONUT
 yuzu glaze

-------------------------------------------------------------------------

DINNER PRIX FIXE $29.95
choose one from each course
Add Japanese Whisky Flight Pairing $30

FIRST
FRIED OYSTER
Alabama white bbq sauce, bonito

BAKED JAPANESE SWEET POTATO
 yuzu butter & furikake

MISO FRENCH ONION SOUP
vegetarian french onion soup with
white miso, thyme, croutons & melted
gruyere-style cheese


SECOND
CHICKEN THIGH RAMEN
 confit chicken thigh, spicy miso chicken broth,
charred & marinated napa cabbage, furikake,
soy egg & tare

KATSU FRIED TOFU
 fried egg, rice bowl & katsu sauce

HAMBAGU
Japanese hamburger, miso pickles,
katsu sauce & togarashi dijonnaise
with umami fries


THIRD
GREEN TEA ICE CREAM
green tea ice cream chocolate shell, candied citrus

SESAME DONUT
 yuzu glaze

EMAIL FOR RESERVATION
CALL FOR RESERVATION
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RESERVATIONS

Come on in and pull up a chair, reservations not required, though
we accept limited reservations for parties of 4 or more.
Please see below for more information.

RESERVATIONS

Come on in and pull up a chair, reservations not required, though
we accept limited reservations for parties of 4 or more.
Please see below for more information.

RESERVATION POLICY

The East End accepts limited reservations for parties of 4 or more.
We encourage you to visit without a reservation as we keep a good number of our tables available for walk-in guests.
If there is a wait, you are welcome to enjoy drinks at our bar, and we'll have you seated for dinner as soon as possible. 
We will hold all reservations for 15 minutes past the booked time.
Should you not appear or call within that time frame the reservation will be forfeited. 
Larger parties of 8 or more may be subject to special booking requirements.
To make your reservation or to learn more about booking larger gatherings,
please call or email us with the buttons below.
The East End accepts limited reservations for
parties of 4 or more. We encourage you to visit
without a reservation as we keep a good number
of our tables available for walk-in guests. If there
is a wait, you are welcome to enjoy drinks at
our bar, and we'll have you seated for dinner
as soon as possible.We will hold all reservations
for 15 minutes past the booked time. Should you
not appear or call within that time frame
the reservation will be forfeited.

 

Larger parties of 8 or more may be subject
to special booking requirements.

 

To make your reservation or to learn more
about booking larger gatherings, please
call or email us with the buttons below.

EMAIL FOR RESERVATIONS
CALL FOR RESERVATIONS

WE LOOK FORWARD TO SEEING YOU!

JANUARY MENUS

JANUARY MENUS

LUNCH

LUNCH

DINNER

DINNER

SWEETS

SWEETS

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PRESS

PRESS

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CIARA KINDBERG, GENERAL MANAGER

Ciara is an East Coast gal through and through. Born and raised in Massachusetts, this industry-learned GM has spent her professional life in Boston, Providence, New York City and the Hamptons, where she mastered the ins-and-outs of all facets of the service industry at such esteemed restaurants as New Rivers (RI), Cittanuova & East Hampton Point (East Hampton, NY) Bobby Van's Steakhouse (NYC) and Boston Harbor Hotel (MA). A Capricorn, Ciara can play (almost) as hard as she works: a former soccer player, she still enjoys time on the field coaching youth soccer and loves a good sunny vacation. In her downtime, she can be found hanging with her favorites: her two dogs Rico and Rex, and cat Muffy.

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CIARA KINDBERG,

GENERAL MANAGER

Ciara is an East Coast gal through and through. Born and raised in Massachusetts, this industry-learned GM has spent her professional life in Boston, Providence, New York City and the Hamptons, where she mastered the ins-and-outs of all facets of the service industry at such esteemed restaurants as New Rivers (RI), Cittanuova & East Hampton Point (East Hampton, NY) Bobby Van's Steakhouse (NYC) and Boston Harbor Hotel (MA). A Capricorn, Ciara can play (almost) as hard as she works: a former soccer player, she still enjoys time on the field coaching youth soccer and loves a good sunny vacation. In her downtime, she can be found hanging with her favorites: her two dogs Rico and Rex,
and cat Muffy.

EMERSON BONTECOU, CHEF

Emerson grew up in Matunuck, RI, where he started working in kitchens at the age of 14. His love of cooking is rooted in time spent pouring over cookbooks and testing recipes out on his family when he was young (apologies for the red hot chili pepper phase!). After receiving his degree in English Literature in Redlands, CA, Emerson returned to RI to cook at Farmstead under Chef Matt Jennings. He then joined Chef James Mark at north Bakery and Chef Beau Vestal at New Rivers. When he is not at The East End developing the bistro's bar-friendly menu with his talented cooks, he is curating interesting seasonal menus with the Dinner Bell crew or trying to squeeze in a walk through the woods.

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EMERSON BONTECOU,

CHEF

Emerson grew up in Matunuck, RI, where he started working in kitchens at the age of 14. His love of cooking is rooted in time spent pouring over cookbooks and testing recipes out on his family when he was young (apologies for the red hot chili pepper phase!). After receiving his degree in English Literature in Redlands, CA, Emerson returned to RI to cook at Farmstead under Chef Matt Jennings. He then joined Chef James Mark at north Bakery and Chef Beau Vestal at New Rivers. When he is not at The East End developing the bistro's bar-friendly menu with his talented cooks, he is curating interesting seasonal menus with the Dinner Bell crew or trying to squeeze in a walk through the woods.

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KAYLEIGH SPECK, BAR MANAGER

Kayleigh has been behind a bar since the age of 18. After completion her MFA at the University of Nebraska, she experimented with several career paths, including teaching, farming and photography, but nothing ever held a candle to her passion for the hospitality industry. Prior to founding the bar program at The East End, Kayleigh held the same role at The Grange. An avid adventure seeker, she enjoys camping, kayaking, the outdoors and traveling the world. These adventures serve as inspiration for her cocktails.

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KAYLEIGH SPECK,

BAR MANAGER

Kayleigh has been behind a bar since the age of 18. After completion her MFA at the University of Nebraska, she experimented with several career paths, including teaching, farming and photography, but nothing ever held a candle to her passion for the hospitality industry. Prior to founding the bar program at The East End, Kayleigh held the same role at The Grange. An avid adventure seeker, she enjoys camping, kayaking, the outdoors and traveling the world. These adventures serve as inspiration for her cocktails.

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Let's keep in touch!

Thank you for your interest. Please fill in the form with your
contact information and we will add you to our mailing list for
future information on all of the events and happenings to keep
you in the know.

Let's keep in touch!

Thank you for your interest. Please fill in the form with your contact information and we will add you to our mailing list for future information on all of the events and happenings to keep you in the know.