This restaurant has an open dining room with exposed brick walls and wood ceiling beams that exude a bit of an industrial feel. The chef incorporates some local ingredients in the creative recipes. Menu staples include a variety of burgers, salads and sandwiches. Turkey pot pie with truffle Gruyère béchamel, and hard cider-braised duckling are among the notable entrées. Fish, meat and pasta specials are available every day after 4 p.m. Complement your meal with a fine selection of craft beers.