The bustling, comfortable restaurant is a local favorite. The dimly lit interior features handsome wood tables and a concrete floor. Wine bottles are displayed in wood shelving boxes, and an extensive bar stretches across one wall. The kitchen offers a great list of small plates, including salt-and-pepper wild prawns and an irresistible spinach dip, made with white cheddar cheese and sun-dried tomatoes. Robust, approachable entrées include intensely beefy braised short ribs and buttermilk fried chicken, available Sundays only.