The crowded clubhouse feel brings in Victoria’s boho element along with students, families, and friends. While oysters are the mainstay – choose from eight baked options alone – there are plenty of seafood cuts and meat options. Deep bowls of chicken penne soup with rice dumplings are a winter mainstay, and the legendary Chicago-style fries are tossed with celery salt. The signature dessert of deep-fried nutty rice fritters is served hot, and shaken in a brown paper bag laced with icing sugar, orange, Frangelico, and Amaretto ($6). The Upstairs tapas lounge, Perro Negro, offers a respite from the downstairs frenzy.