The restaurant is quite small, aiding the neighborhood feel, with an exposed brick wall, green upholstery and shaded lamps in the dark wood booths. Chef and owner Brandon Kahlich is serving a short but varied menu, with cuisines from England to Thailand represented. Mostly American fare, but with excellent seafood. That includes the fish-and-chips, the chips being waffle-fries and the cod as crisp and fatty as if it came from a Liverpool pub. Whitefish is lightly breaded, with two large, curved pieces that are enough for two. For dessert, try the molten lava cake or the lemon custard/raspberry sorbet/vanilla bean ice cream bombe. Generous portions of wine and an emphasis on area beers.