With grand windows, vaulted ceiling and brick walls, this casually upscale place has a distinct turn-of-the-20th-century feel. Every four weeks the lengthy menu changes to introduce new European-influenced entrées prepared on a wood-fired rotisserie or in a wood-burning oven. Favorites include grilled salmon, parmesan-crusted chicken, beef short ribs and pecan-crusted trout. A menu of small plates and an award-winning wine list are offered as well. Brunch is served weekends till 4 p.m., and includes treats like scones, shakshuka, frittatas and avocado toast.
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