Housed in the historic Lequeux-Williams House on George Street, the concept is divided between a lively tavern on the ground floor and a more upscale dining room on the second. Classics are elevated with technique and standout ingredients sourced from regional purveyors, like the hand-chopped beef tartare and squid ink shells with rock shrimp, crab, little neck clams and rouille.

Photo Credits: Matthew Williams