I enjoyed a lively fresh mint and pear “smash” cocktail recently at Hock Farm Craft & Provisions – as bright and refreshing as a mojito, it was one if the restaurant’s featured “Farm to Glass” quaffs. Outstanding nibbles that evening included the kitchen’s crusty, vegetable-centric fritto misto; a daily pizza dotted with pungent broccoli raab, chunks of soft butternut squash and fennel sausage; and a bowl of the popular (and sumptuous) wood-fired mussels and chorizo, bathed in a garlicky white wine-tomato sauce and enlivened with rustic fried chickpeas.
