[category]
[title]
In good weather, French doors open to reveal a diverse mix of streetside diners. Waiters weave among the tables, handing off forthright fare like pulled pork sandwiches and cobb salads. Come evening, a pianist plays ’80s tunes in the white-brick dining room. Entrées change seasonally, but might include sole stuffed with crabmeat and spinach or roast chicken with caramelized-onion mashed potatoes. The waitstaff doesn’t push dessert—and, at least in the case of the crusty chocolate pudding, they’re right not to.