Everything from Chef Jesse Griffiths' unassuming hotspot is local, even the tea. Expect the choicest cuts of meat, just out of the water seafood, and barely harvested vegetables. The service is as adept as the kitchen.
Walking the line between kitschy and nostalgic, this old house plays host with a draft list heavy on dark malts. The options in bottles, bombers, and cans make up the difference.