Scarecrow Brings on Talent From ‘Best Restaurant in America’

Ann Street restaurants Scarecrow and Feathertop have combined to create Scarecrow Hearth & Liquor Bar. The Scarecrow dining room still serves a wood-fired menu, and is now referred to as the “Hearth Room,” and the former Feathertop dining space serves a bar and lounge.

Chef Charles Mathews takes over the Hearth Room, after the exit of chef Raymond England. Mathews has worked at Jax Fish House and The Kitchen in Denver and the highly venerated Blue Hill at Stone Barns, which was named the best restaurant in America by Eater restaurant editor Bill Addison.

Director of operations Constantine Mouzakitis explains Mathews utilizes “simple grilling techniques, lightly charring and infusing nuances of smoke to coastal essentials and farm fresh ingredients.” The updated menu includes short ribs with chow-chow, collard-wrapped pork sausage, asparagus salad with smoke farro, and more.

On the Liquor Bar side of the building, guests can order small plates like raw oysters, a crab roll with smoked pickles, and beef tartare, among other items. Beverage director Jeremiah Schenzel controls the cocktail list.

The new schedule for the 23 Ann St. restaurant is Wednesday through Sunday starting at 5:00 p.m. (at the bar) and 5:30 p.m. (in the dining room). The bar offers happy hour until 7:00 p.m. , on Wednesday through Friday, with $3 beers, $4 glasses of wine, and $5 cocktails. Scarecrow will also offer brunch on Saturday and Sunday from 11:00 a.m. to 2:00 p.m.

Scarecrow has seen a lot of changes: two executive chefs gone and two concepts (Wise Buck Smoked Meats and Feathertop) shuttered. Perhaps this new setup will make it work for the off-the-beaten-path eatery.

• All Scarecrow Coverage [ECHS]
• All Feathertop Coverage [ECHS]
• Chef Raymond England Exits Scarecrow [ECHS]
• The Prophet of the Soil [EN]
• Scarecrow Hearth & Liquor Bar [Official]
• All Wise Buck Smoked Meats Coverage [ECHS]