New flavors through unconventional ingredients.
At Pip Restaurant, Chef Mary-Ellen McTague takes an innovative and conscientious approach to cooking, crafting new flavors from unconventional ingredients. Pip serves an all-day menu focusing on utilizing local, seasonal produce from sustainable sources when possible. Pip is open for breakfast Monday through Friday from seven until ten-thirty in the morning and on Saturday and Sunday from seven-thirty until eleven in the morning; for lunch Monday through Saturday from noon until four in the afternoon; for dinner Monday through Wednesday from five until nine-fifteen in the evening, and Thursday through Saturday from five to ten in the evening. Sunday roast is served Sundays from one in the afternoon until eight in the evening.
Pip Bar's hyper-seasonal cocktails are created in synergy with the kitchen, using spent ingredients to complement the food, served alongside a low-intervention wine offering. The bar is open Monday through Thursday from eleven in the morning until midnight, Fridays and Saturdays from eleven in the morning until one in the morning, and Sundays from noon until midnight.