Fodor's Expert Review Post 390

This hopping "urban tavern" tantalizes diners with creative gastropub fare like BBQ Heritage pork ribs and house-made ravioli stuffed with local Martha's Vineyard shiitake mushrooms, in a warm and welcoming space. Every month the restaurant serves a Farm-to-Post prefixe menu based on ingredients from a featured American farm or fishery and prepared in the cooking style of where that farm or fishery resides, whether it's New Orleans or New Hampshire. More than 200 wines, locally crafted beers, and a host of cool cocktails give tipplers good reason to make frequent visits. The open kitchen, four-sided fireplace, and reasonable prices are inviting enough to turn everyone else into regulars, too, including on Sunday when brunch includes homemade chorizo hash with sweet potatoes and a fried egg.