Downstairs, stools circle high-top tables and a long bar facing flat-screen TVs, while the main dining room, upstairs, has bench seating along the wall around a central fireplace. The menu features reinvented finger foods like Philly cheese steak spring rolls, a handful of burger options, as well as pub-style entrees. Grilled steak frites comes pre-sliced, with a small bucket of fries and a side salad, while salmon is crusted in Dijon and panko breadcrumbs and served with potatoes and a side of asparagus. A different special is offered nightly, like Monday’s buttermilk fried chicken and Friday’s Maine lobster macaroni and cheese. Salad and sandwich options are available for something in between a snack and a dinner, and weekend brunch comes with a complimentary mimosa or Bloody Mary.