The Brixton

Toasted brioche lobster rolls are filled with creamy, tarragon-scented lobster salad and nothing else at The Brixton in Babylon. 

The Brixton in Babylon serves small plates and specialty cocktails in a luxe gastropub setting,

A long white quartz bar and a row of high-top tables sit under a chalkboard mural listing the specialty cocktails and seasonal produce at The Brixton in Babylon.

The gastropub decor at The Brixton in Babylon is elevated by comfortable seats, industrial casement windows and vintage flywheels repurposed as light fixtures.  

Patrons sip drinks and chat at the long white quartz bar that punctuates the front of the house at The Brixton in Babylon.

Patrons dine at the cozy chef's counter, under high ceilings, large windows and accents of exposed brick, with a view into the open kitchen at The Brixton in Babylon.

Chef and part owner Phil Pasfield works with his team in their open kitchen at The Brixton in Babylon.

A salad features beets, red and gold, diced and shaved, topped with pistachios and goat cheese and anchored by arugula at The Brixton in Babylon. 

Sriracha deviled eggs, topped with bacon, chives, dill and smoked paprika, are a popular bar snack at The Brixton in Babylon.

Mussels soak up the Mediterranean flavors of their saffron-fennel broth at The Brixton in Babylon.

The Brixton in Babylon offers a long cocktail menu, including this Night Crawler, made with Black Dirt bourbon, Strega, lemongrass, lime, basil, beets and Moroccan bitters.

For his terrific rendition of that British pub staple, the Scotch egg, chef Phil Pasfield packs homemade duck sausage around a gently cooked duck egg before breading and frying it at The Brixton in Babylon.