Courtesy of Nicole Grillet/Last Word
The restaurant’s name is a reference to the “Last Word” cocktail, made with equal parts of gin, chartreuse, maraschino liqueur, and fresh lime juice. Moussa says that he and his partners Matt Booth and Brian Stanger intend to apply a similar philosophy to Last Word, focusing equally on food, drinks, service, and environment.
Eddie Russell, formerly of Parish, Five & Ten, and Farm 255 and co-founder of the Four Coursemen supper club, will be the executive chef, creating a menu of twelve to fifteen dishes with global influences.
“It will be somewhat non-traditional, with no appetizer and entree sections. Dishes will vary in size and price, with a focus on seasonality and using pristine ingredients,” he says. “The style of menu will be most similar to a trattoria, but with contemporary cuisine representing Bernard’s and my background, travels, and inspirations.”
Last Word will only serve dinner (and late night food until 1 a.m.) when it first opens; brunch will come later.
“We wanted a place to have the character of a great bar but taste like an exceptional restaurant,” Moussa says. “Eddie shares our belief in sustainability, our sense of community, and our commitment to working tirelessly to provide guests with a great experience.”
Brian Stanger—who has experience at Abattoir, Top FLR, and Woodfire Grill—will lead the beverage program. There will be craft beers, a concise wine list, and fifteen to twenty cocktails. Oddly enough, the Last Word cocktail will not be one of them.
The space will be cozy with curved booths, one twelve-seat communal table, and a bar that extends across the restaurant. A patio is also in the works.