Originally debuting as a neighborhood bar on Clark Street in 2007, Villains returns under new ownership, with 40 micro-beers on tap to complement its chef-driven menu with locally-sourced, seasonal American ingredients.

Featuring seasonal American fare by Chef Dennis Stover, a classically trained chef who makes his way to the Villains kitchen under a steady cast of James Beard Award-winners. Our seasonally driven menu includes the Slagel Farms dry-aged smoked top sirloin with beets, cremini mushrooms, and cured rapini as well as the grilled milk-braised pork belly with charred asparagus, peas and honeycomb.