Inside Chapter One: The Modern Local, high, lofted ceilings, geometric light fixtures, and chunky wooden furnishings complement Executive Chef David Martinico's menu of seasonal contemporary cuisine. Patrons clink glasses of handpicked brews or craft cocktails—such as the restaurant's signature moscow mule—as they dine on locally sourced produce and humane meat. Meals draw on flavors from across the globe: étoufée fries covered in spicy Cajun roux bespeak a New Orleans influence, and yakisoba stir-fries and a housemade sausage topped in kimchi import East Asian tastes. The Frank Sinatra–themed Sunday brunch pairs classic dishes such as brioche french toast with bacon-bourbon bloody marys and other creative drinks. Chapter One: the modern local also breaks up up the drudgery of the workweek with regular events such as charity bingo, jazz performances, and a fortnightly burning of uncomfortable business shoes.