Chef Matthew Hinman strives to craft a menu that features local purveyors, and sustainable product. We take pride in dry aging all of our steaks and beef in our state of the art aging room, which allows the meat to develop a superior tenderness and flavor.
We also supply a huge array of craft beers, whiskeys, scotches, and bourbons. We have an ample wine list that would suit any palate. The Hanger Room also enjoys teaming up with domestic and international wine and beer makers, to provide a one of a kind experience that pairs the food with the beer, wine, and spirits.