Chef/owner, Michael Beltran, turned The Mighty into The Gibson Room at just about the time he was hanging a Michelin star at Ariete. He called on friend Kris Huseby to create the out-of-the-box menu, featuring dishes like crispy nuggets filled with eel, shrimp and pork head cheese; charcuterie, headlined by the chicken liver mousse and head cheese; and rainbow trout tartare with pickled fennel and potato. And then on bartender Tom Lasher-Walker to whip up the drinks, including the signature Gibson he’s worked by adding sherry and serving tableside encrusted in ice. Is it a bar? Yes. Is it a restaurant? Yes. It’s all of those things and it’s probably not something you’ve ever seen before.