Exposed brick and dark wood give Moore’s a classic tavern vibe. The bar room, to the left, is small and covered with beer signs and flatscreens showing sports. In the dining room, which has its own freestanding bar, wooden booths line all four walls.
Moore’s inhabits a landmark 1787 home that once operated as an inn. It is one of 12 restaurants in the state owned by Chef International.
Bar-food staples pack the three-page menu, along with nine different burgers. The wild mushroom burger (above), an ample, perfecty cooked patty topped with lightly sautéed seasonal mushrooms, caramelized onions and generous slices of Gruyère, is served with fries. A wood-burning oven produces what Moore’s calls Neapolitan-inspired pizzas. Choose from a list of toppings or pick a composed pizza such as the Cracked Egg, with prosciutto, fried egg, mozzarella and fresh-cracked pepper. Entrées include hand-cut steaks and a bone-in pork chop served with apple chutney and smashed Yukon Gold potatoes.
Moore’s offers two-for-one burgers all day Tuesday (though not for takeout). Musicians perform regularly.
What are Quick Bites? Short takes on casual, affordable dining.