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Chef Matthew Thompson offers contemporary pub fare: think grilled cheese with brie and caramelized onions or tuna Nioise salad. Buck-a-shuck oysters (from 3 to 6 p.m.) and $4 pints tempt cubicle slaves to cut out early from the surrounding office towers. And fans of the old room’s party vibe should know the room retains its 3 a.m. licence, which means things run loud and late on weekends.

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