What are the opening hours?

Monday 12pm - 11pm Tuesday 12pm - 10pm Wednesday 12pm - 12am Thursday 12pm - 10pm Friday 12pm - 3am Saturday 11am - 11pm Sunday 10am - 10pm

Engine Room

Beer, Burgers & Bourbon

Downtown mystic's newest restaurant, featuring sixteen craft beers on tap, the area's largest bourbon selection, craft cocktails, a full wine list and a menu of locally sourced, creative American comfort food, with a focus on America's most beloved dish, the burger.

09/05/2026

Chef Nick Teague grew up in North Carolina, where smoke and low-and-slow cooking aren’t necessarily a technique, they’re just how things are done. He brought all that patience and flavor right here to Mystic.

BBQ Pork Belly: house smoked, bourbon bbq glazed, David Farm corn grits, benne seeds, fried garlic, and braised spinach.

09/04/2026

Our Chef Nick Teague began us 85th Day Food Community tenure with five years alongside Renee Touponce at Oyster Club. Since then he’s been at Engine Room, slowly implementing Southern techniques rooted in his North Carolina upbringing.

His philosophy is that the farms write the menus, and a kitchen should be built on care. Catherine Dzilenski Wilson for edible CT east sat down with Nick to talk cornmeal, kitchen culture, and how he and Chris Vanasse are building the next chapter of Engine Room together. It’s a great read, and we think it’ll make you hungry.

Link in bio.

08/31/2026

The perfect sear for the perfect summer dinner.

08/28/2026

This one starts in the garden: arugula-infused tomato water gin, cantaloupe-basil syrup, lemon, and an arugula tincture, all bright and green and peak-summer. Brennivín aquavit for an unexpected savory Scandinavian twist.

Designed behind the bar by Patience, order the Off The Vine.

08/26/2026

🥃 The Old Fashioned has been on our menu since day one.

Four Roses Bourbon, brown sugar, a Luxardo cherry, and an orange twist. Simple and stirred, it’s kept people coming back to this bar for years.

It’s $6 during Happy Hour, every day.

08/25/2026

🍅 Tomato season doesn’t last forever, and right now our Grassfed Burger is riding the wave.

100% grassfed Gibson Farm beef, roasted garlic aioli, cheddar, red onion, house pickles, lettuce, and Hillandale Farms tomato at its peak.

Get it before the season turns.

08/20/2026

This is Maggie and her signature drink: Tía Rica.

It’s built on chipotle-infused tequila and a great Oaxacan pepper liqueur, with crème de cacao blanc for a touch of richness. House strawberry syrup and lime bring the brightness. Smoky and spicy, but still full of summer fruit.

08/18/2026

The time for gazpacho is now. 🌞

Local summer squash, cucumber, cilantro, jalapeño with marinated sweet corn and fresh herbs.

08/16/2026

Ricky Goes to Brazil: Cassie’s take on what happens when a lime rickey books a one-way ticket south.

The Lime Rickey was born in 1880’s Washington, DC, a simple pour of spirit, lime, and soda named for a lobbyist named Colonel Joe. New England made it our own with a splash of raspberry, and that’s the version Cassie riffs on here.

We swap in cachaça, the funky, grassy Brazilian cane spirit, then build it out with house raspberry, cream of coconut, and fresh lime. Fruity, creamy, tropical, and dangerously crushable.

Address

14 Holmes Street
Mystic, CT
06355

Opening Hours

Monday	12pm - 11pm
Tuesday	12pm - 10pm
Wednesday	12pm - 12am
Thursday	12pm - 10pm
Friday	12pm - 3am
Saturday	11am - 11pm
Sunday	10am - 10pm

Website

http://www.engineroomct.com/

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