Telegraph, the younger sibling of Brazen, opened its doors on Friday in the Washington Park neighborhood. Located in the former Grey Cactus space, the restaurant flaunts a chic yet cozy interior, friendly staff, and a fully stocked bar, where bartenders whip up specialty libations to accompany your meal. Don’t shy away from the Scarecrow, a chest-warming bourbon sipper with house-made grenadine and lemon. Those who prefer to dine outside can do so on the outdoor patio, complete with dangling twinkle lights and heaters to chase away the fall chill.

The menu features small plates with a variety of options from both land and sea—all designed for sharing. Start your meal off with the seafood stack and graze on a selection of oysters from both coasts, raw clams, shrimp, and crab, while waiting on your other dishes. The king trumpet shishito, featuring the savory mushroom atop a bed of shishito peppers, avocado, red leaf, sheep’s feta, and fried egg emulsion, offers an option for a lighter plate. You might follow up with a pasta dish, like the carrot filled ravioli with wild mushrooms or the playful squid ink vermicelli with bay scallops, egg yolk, and salsa verde. If you’re still hungry, consider one of the few larger options on the latter half of the menu, such as the half chicken with glazed miatakes or the pork chop with white corn grits.

To end, Brazen’s beloved tableside s’mores make a sweet cameo on Telegraph’s dessert menu. But pastry chef Maggie Restivo has also designed a handful of other treats that might distract you from the fun favorite. We tucked into the Cake and Ice Cream, which boasts a large, spongy square of butternut squash cake topped with pumpkin brittle and white chocolate ice cream. Despite having full bellies, it was tough to leave even a crumb behind.

Even early on it’s clear that Telegraph is a multifaceted eatery good for settling in for a long meal, sipping at the bar, or simply stopping by for a quick bite. The spot could quickly become Wash Park’s go-to restaurant.

Telegraph is currently open for dinner with lunch and brunch services beginning later this week.

295 S. Pennsylvania St., 720-440-9846