Dry-aged beef cooked over red oak, inside the 1884 Calder Mills foundry. Dinner Tuesday through Sunday.
Pattern & Pour opened in 2017 in the old casting hall, under the original timber trusses. The hearth where they once poured iron is now our grill: an open fire of New Hampshire red oak, burned down to coals before a single steak goes on.
Our beef comes from two family farms in the Connecticut River Valley and ages in the glass room you'll pass on the way to your table. We cut every steak in house. The rest of the menu is short on purpose.
Select a part of the steer to see what we serve from it.
"The bone-in ribeye had a crust I still think about. Our server walked us through three wines without a hint of pretension."Daniel & Claire M., OpenTable
Served Tuesday through Sunday from 5pm. The menu changes a little with the season.
Rehearsal dinners, retirements, client evenings. Two rooms, one set menu or ours to build with you.
Both rooms are fully private, with their own entrance off the Foundry Street courtyard. Our events coordinator will work with you on the menu, wine, and timing, and can handle printed menus, place cards, and audio-visual setup.
Set menus start at $95 per guest before wine, tax, and gratuity. A deposit holds the date.
One long table under the original pattern-maker's shelves. Good for rehearsal dinners and board meetings.
The mezzanine over the main dining room, looking down on the fire. Seated dinner or standing reception.
Sunday and Monday evenings only. Call to talk it through.
Selected from OpenTable, Google, and Tripadvisor.
The bone-in ribeye had a crust I still think about. Our server walked us through three wines without a hint of pretension, and they brought out a candle with the soufflé for our tenth anniversary.
Hosted twenty clients in the Casting Hall Loft. Every course was timed perfectly and the coordinator handled everything. Two people asked me for the restaurant's name before dessert.
The building alone is worth seeing. Ask to walk past the aging room on the way in. The porterhouse for two was carved tableside and was the best steak either of us has had in New England.
Excellent steak and a serious wine list. It's expensive, and it should be. Only note is it gets loud near the bar on Saturdays; ask for a table on the far side if you want quiet.
I don't eat red meat and still had a wonderful dinner. The halibut was perfect and the mushroom risotto my friend ordered was rich without being heavy.
Our son's rehearsal dinner in the Pattern Room was exactly what we hoped: warm, quiet, and the kind of meal people talk about at the wedding the next day.
Bone marrow, strip au poivre, creamed spinach, soufflé. Order it all. Service was attentive but never hovering.
Request a table below and we'll confirm by email, or call us directly. For same-day tables, please call.
| Monday | Closed |
|---|---|
| Tuesday – Thursday | 5pm – 10pm |
| Friday – Saturday | 5pm – 11pm |
| Sunday | 4pm – 9pm |
| Bar | Opens at 4pm |
Smart casual. Jackets are welcome but never required. We ask that guests skip athletic wear and baseball caps in the dining room.
Complimentary valet on Friday and Saturday. Otherwise, the Mill Yard lot across Foundry Street is free after 5pm.
Yes, two bottles per table, $35 corkage per bottle. Corkage is waived if you also order a bottle from our list.
Please give us 24 hours' notice for parties of six or more. Smaller parties, just call when you can.
Yes, in any amount. Call or email and we'll mail one out or have it ready at the host stand.