The Dawson in October. I had been to The Dawson for dinner and really liked it. They have a vintage look and serve seasonal gastropub fare. I noticed, when I came for dinner, that they had a pretty extensive cocktail list and having tried a few then, I saw that they were well versed in cocktail making. At many places I have dined at for brunch, there are usually two or three, Bloody Marys and Mimosas being the standard with the occasional Bellini thrown in. The Dawson had about 10 cocktails specifically for brunch plus a menu page for there house cocktails. While I started things off with a very good cup of coffee, I decided to order a cocktail because it seemed that they put some effort in their creation and were not simply an afterthought. I ordered a drink called a Ten & Six which came in a teacup with a "teabag label" tied to the handle. The drink had a reddish tea color with an ice cube floating in it and was composed of Death's Door Gin, Tariquet Armagnac, Cocchi Rosa, Oloroso Sherry, Cranberry Apple Tea, and Lemon. This was a great brunch drink even if it offered all day. It very much has the style and flavor characteristics of tea. It is very herbal and bitter, with some fruitiness and tart flavor and was very nice for sipping with breakfast.
I did enjoy myself here. The space is vintage and classic, the service was good, they very definitely have a handle on their cocktail program, and despite my picking, the food was good. Between The Dawson and its sister restaurant, The Gage, I like both, but I may still prefer The Gage. The Gage, though, also has the advantage of location. Given an opportunity to return to The Dawson for a meal, I would surely return.