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A popular, fun (albeit cramped) space for casual plates any time of day: maple bacon and smoked cheddar sandwiches at breakfast bison tongue Ruebens, apple-fennel porchetta, or roast pork with Czech dumplings and caraway gravy for lunch or dinner. Hearty ratatouille with arugula and goat cheese buttresses poached eggs on the weekend brunch menu. Despite the bar’s size limitations, the drinks list appeals with a tidy selection of craft brews, wines, cocktails, and Prosecco on tap.

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