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The space stays true to its 1964 roots with vintage booth seating (complete with lemon-yellow Formica tabletops) and a central bar surrounded by seven fixed stools. The menu is more modern, grounded by mostly organic ingredients and simple dressings that let them shine. Brunch is the feature presentation: omelettes, Bennies, huevos rancheros (our fave), etc. Dinner is served only Wednesday, Thursday, and Friday nights and pickings are slim, but there is this: a burger (beef or spicy tofu) and a pint for $11. We’ll drink to that.

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