Even though there’s no sign indicating you’re at the right place, you won’t have a hard time locating this small-ish restaurant thanks to two major factors: the crowds of regulars who’ve come to rely on it for after-work drinks and casual dinners, and the welcoming white-tiled interior outfitted with brass details, a stretch bar, and cozy booths. From the perfectly charred octopus salad, to the roasted chicken, everything on the menu is meant to compliment the beer and wine list, though Executive Chef Maximilian DiMare’s Southern-tinged style of cooking lends itself especially well to weekend brunch dishes—specifically, the killer shrimp and grits, which are, thankfully, on the dinner menu as well.

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