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Why We Go: Sometimes all we can think about is a glass of wine and a bowl of spicy oyster chowder at the bar. Plus, we're impressed by the how menu has kept changing and evolving, with the introduction of stimulating new entr%u017Des like venison osso buco and a shellfish pan roast. Not many places stir it up like this.

What We Eat: Yes, we applaud the enterprising entr%u017Des, but we tend to stick with the starters--a bowl of mussels, those ever-loving sliders, and the duck-fat fries.

What We'd Change: A few lower-priced entr%u017Des would be nice. And with so few options in that neighborhood, we'd love to be able to get staples like a sandwich and a really big salad.