Owner Nick Foley has made a name for himself as a chef hereabouts, and this is a favorite special-occasion spot for the locals. The restaurant consists of two old stone town houses; the gastropub has a bar–dining room with a piano, and the other contains the main dining area, where tables are set with double-damask white linens and an array of tall glasses. Booking is advisable, as regular customers travel from far and near. The dark-wood furniture, wine bottles stacked
on a high shelf around the wall, and piano music drifting in from the bar, make for pleasant surroundings at dinner. Foley is known for his generous portions, his wide choice of local seafood—grilled mussels, lobster thermidor—and his steaks.