The city’s signature Lockwood Restaurant and Bar at the historic and trendy Palmer House, a Hilton Hotel, relaunches with a new concept and menus. Chef Mathew Wiltzius emphasizes farmhouse-style American cuisine with seasonally and locally grown ingredients from the hotel’s rooftop garden and apiary.

The restaurant is able to provide hotel guests and locals with exceptional dining experiences in the heart of the city. The restaurant relaunch occurred in late September with new fall menus. Local ingredients that accompanied premium butcher-block steaks included 40-day dry-aged Delmonico rib-eye and loin of lamb and pork shoulder.

Wiltzius elevates the main attraction with his new season butters, infusing traditional butter with unique ingredients like pepper jam and pumpkin. Debuting for the season is whipped honey butter with rooftop pepper jam and cornbread, as well as Thanksgiving-inspired pumpkin pie butter and Christmas-themed pine butter.

“I’m excited to present a new and unique experience at Lockwood for guests and locals to enjoy,” said Chef Mathew Wiltzius. “The new concept allows us to embrace current culinary trends and emphasize seasonality and home-grown ingredients. We’re really looking forward to showcasing the Palmer House’s signature offerings and adding a dash of creativity to the menu.”

Guests attending local performances at the nearby theaters can enjoy the Curtain-Call three-course menu before or after the show.