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This University Village spot pairs regional American fare with craft cocktails and specialty ales from Mad Mouse, it's tiny in-house brewery. Baby back ribs, brisket and other meats are smoked on site and the kitchen also preps its own smoked salmon, pastrami and bourbon-cured pork belly. The space seats 120 in two dining rooms, with both the tables and 15-seat bar made out of barn wood. There's room for another 40 on the patio.