Wright's Tavern

Matt McGuire and head chef Cary McDowell said the impulse behind Wright’s Tavern was simple. “We want to eat this food. I want to have lunch here,” McGuire said. “I wanted this place to be the place he [McGuire] and I would want to come eat three or four times a week and hang out and talk as best friends,” McDowell said. “We need a place to go do that, so we had to create one.” Much of the menu at Wright’s Tavern will be as familiar as the words to your favorite song. Hors d’oeuvres include East Coast oysters and shrimp cocktail; there are salads like the Tavern Caesar and wedge salads and mains like fish dishes and steaks – a 14-ounce New York strip, an 18-ounce rib-eye, a 10-ounce filet mignon.