The menu at Chapter 6 pulls inspiration from six different regions in the western Mediterranean: Spain, Morocco, Algeria, Tunisia, France, and Italy. It’s also the sixth restaurant for owner Jon Dressler, whose Rare Roots Hospitality portfolio includes The Porter’s House, Fin & Fino, and Dressler’s. Think of it as a spicier, more colorful take on the straightforward steak-and-seafood menus Dressler is known for.
You’ll still find plenty of meat and fresh fish, but it’s dialed up with basil, garlic, mint, preserved lemon, and chiles. The interior is a match for Chapter 6’s punchier flavor profiles, with Mediterranean tiles, rattan pendant lights, and a custom mosaic by local artist Denise Torrance. Much of the staff came from Dressler’s recently closed Dogwood, and Fin & Fino’s beverage director, Brittany “BK” Kellum, leads the cocktail program.
The 7,000-square-foot space opened in September on the ground floor of The Line, a 16-story tower that also houses Sycamore Brewing, Savi Provisions, and Gritbox Fitness. The restaurant is divided into three sections, which keeps it from feeling too big and impersonal. An all-season patio overlooks the Rail Trail and has seating for 80, the main dining room seats 90, and the lounge accommodates 70 with an additional 20 seats at the bar. If you come on a warm evening and don’t mind a bit of noise from the light rail, dine on the patio. On a cold winter night, opt for the lounge, where you can see the mixologists at work.
The Spatchcocked Branzino, topped with blistered tomatoes, zucchini, fennel, onion, and fresh harissa.
The beverage menu features all European wines by the glass, as well as imported beer, tea, and coffee. Cocktails include boozy and nonalcoholic slushies, three spritzes, and a lineup of colorful drinks with names like Amalfi Coastin’ ($15), Capri in the Sun ($15), and Last Night in Ibiza ($15). It’s clear Kellum put as much thought into the names as she did the presentation. Cocktails are served in exquisite flutes, tumblers, and highball glasses with precisely cubic ice and garnished with lemon twists, orange slices, and edible flowers.
Chefs Scott Hollingsworth and Jonathan Cox created the menu of mezze, tapas, skewers, and shareable plates. Start with a savory spread like Whipped Ricotta ($9) or Melty Nduja ($13), a spreadable pork sausage with a fiery kick. If you believe there’s no such thing as too much garlic, go for the Confit Garlic ($9) and ask for extra bread to soak up the herby drippings.
Of the five tapas, the Sherry Braised Pork Cheek ($17) is the standout. Scoop up the pork chunks with the housemade potato chips or slice into them with a fork. Just pace yourself, because this dish is a lot more filling than the modest portion would lead you to believe.
The Sherry Braised Pork Cheek is served with housemade potato chips.
Don’t leave without trying: The Gnocchi & Lamb ($18), with an extra order of bread to soak up the savory sauce.
The Mushroom Toast ($16) is a thick slice of grilled sourdough topped with garlicky cremini mushrooms, creamy marsala sauce, and a fried egg. The Gnocchi & Lamb ($18) is a mix of pillowy potato dumplings and braised lamb in a bowl of sofrito, a Spanish sauce made of tomato paste, olive oil, onions, garlic, herbs, and peppers. Ask your server for more bread if you ran out after the last course because you won’t want to waste this savory sauce.
Mushroom Toast
Large plates like the Spatchcocked Branzino ($55) and Seafood Feast ($79) are portioned for two to four people. If you’re feeling particularly adventurous, opt for “The Treatment” and let the chef surprise you with multiple courses both on and off the menu. For every Treatment ordered, Chapter 6 donates $5 to a local nonprofit.
Desserts include Mom’s Cheesecake ($9), a Dressler family recipe that’s anchored the dessert menu in each of Rare Roots’ restaurants. It’s the most popular for good reason, but the Olive Oil Almond Cake ($14) is a close second. The dense slab of cake has notes of citrus and an airy mascarpone icing that balances the heavy base, while the dried fruit topping adds another layer of texture.
When flavors are this bold, it’s often because chefs are too heavy-handed with butter or salt, but that’s not the case at Chapter 6. That depth and richness comes from a thoughtful blend of herbs, spices, and citruses that won’t leave you parched like soy sauce or queso tend to do. That’s the beauty of Mediterranean cuisine. You can bypass the saltshaker and butter dish without even thinking about it.
Chapter 6
2151 Hawkins St., Ste. 120
Hours:
4 p.m.-close, Monday-Friday
11 a.m.-3 p.m. & 4 p.m.-close, Saturday-Sunday
KNOW BEFORE YOU GO: If you park in the adjacent deck, the restaurant will validate your ticket.
TAYLOR BOWLER is the lifestyle editor.
Taylor Bowler
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