Our place was designed around building something new and reclaiming our love and passion for food, booze and music. We carefully selected local spirits and beer to provide a connection to the area we live in and to give back to the local community. All of our food is developed under the direction of Chef Craig Bell, co-owner of Reclaimed and owner of Big Hatt Gourmet a cate********* ial cooking. Chef Bell completed his culinary degree at Le Cordon Blue and worked with Chef Hilario Arbelitz at Zuberoa in San Sebastian, Spain as the gastronomy capital of the world. Our plates are inspired by local butchers and created with simplicity to accentuate the importance of the flavors. So, expect a hearty delicious meal that is rich and satisfying. Important to the co-owners of Reclaimed is the ability to step back in time and enjoy some good music all of which is on vinyl at Reclaimed in addition to weekly LIVE music sessions.Our place was designed around building something new and reclaiming our love and passion for food, booze and music. We carefully selected local spirits and beer to provide a connection to the area we live in and to give back to the local community. All of our food is developed under the direction of Chef Craig Bell, co-owner of Reclaimed and owner of Big Hatt Gourmet a catering company specializing in experiential cooking. Chef Bell completed his culinary degree at Le Cordon Blue and worked with Chef Hilario Arbelitz at Zuberoa in San Sebastian, Spain as the gastronomy capital of the world. Our plates are inspired by local butchers and created with simplicity to accentuate the importance of the flavors. So, expect a hearty delicious meal that is rich and satisfying. Important to the co-owners of Reclaimed is the ability to step back in time and enjoy some good music all of which is on vinyl at Reclaimed in addition to weekly LIVE music sessions.
Our place was designed around building something new and reclaiming our love and passion for food, booze and music. We carefully selected local spirits and beer to provide a connection to the area we live in and to give back to the local community. All of our food is developed under the direction of Chef Craig Bell, co-owner of Reclaimed and owner of Big Hatt Gourmet a cate********* ial cooking. Chef Bell completed his culinary degree at Le Cordon Blue and worked with Chef Hilario Arbelitz at Zuberoa in San Sebastian, Spain as the gastronomy capital of the world. Our plates are inspired by local butchers and created with simplicity to accentuate the importance of the flavors. So, expect a hearty delicious meal that is rich and satisfying. Important to the co-owners of Reclaimed is the ability to step back in time and enjoy some good music all of which is on vinyl at Reclaimed in addition to weekly LIVE music sessions.Our place was designed around building something new and reclaiming our love and passion for food, booze and music. We carefully selected local spirits and beer to provide a connection to the area we live in and to give back to the local community. All of our food is developed under the direction of Chef Craig Bell, co-owner of Reclaimed and owner of Big Hatt Gourmet a catering company specializing in experiential cooking. Chef Bell completed his culinary degree at Le Cordon Blue and worked with Chef Hilario Arbelitz at Zuberoa in San Sebastian, Spain as the gastronomy capital of the world. Our plates are inspired by local butchers and created with simplicity to accentuate the importance of the flavors. So, expect a hearty delicious meal that is rich and satisfying. Important to the co-owners of Reclaimed is the ability to step back in time and enjoy some good music all of which is on vinyl at Reclaimed in addition to weekly LIVE music sessions.
Reclaimed Bar & Restaurant 
Australia 
USA 
Canada 
