"This tavern-meets-wine-bar from restaurateur John McDonald and chef Preston Clark is a new crowd-pleaser that feels like it’s always been there — with its black-and-red checkered floors, bistro seats, and friendly little bar. Order pigs in a blanket, a zippy hamachi crudo, fish and chips, or the stellar pork chop with a white wine and mushroom sauce. The wine list will hold your interest." - Melissa McCart