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"A small, ever-changing menu drawing global influences — recent dishes have ranged from cod with tabouleh, harissa, and mizuna to pho with braised pork and Thai green curry — set in a room whose walls are lined with historic photos of Cape Ann granite quarry workers; named after a traditional tool/process used to split granite, it’s a place where a drink or oysters alone can be enough to enjoy the atmosphere without committing to a full meal." - Terrence Doyle