(From June 2012)

Is there a hint of executive chef Bruce Auden’s English birthright here amid the international comfort food? Big leather chairs in the bar, shelves of pottery, baskets and wine against the windows, batter-fried chicken, Auden’s famous oysters, and sticky toffee pudding seem to suggest it’s so. At lunch, a panko-crusted flattened chicken breast topped with seasonal greens and a truffle oil dressing hit the comfort target dead-on. At night, oven-roasted chicken with saffron Israeli couscous was just the thing for sharing across the table, along with the Bluebonnet Salad, with local greens, apples, avocado, and goat cheese. Beer & wine.

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(From February 2012)

If ever the word “collegial” applied to a restaurant, it’s this one, featuring dark woods, TV sets broadcasting international soccer games, and an eight-page menu devoted to lagers, ales, and beers (even gluten-free ones). We were quite surprised with the sophistication of our entrée: two gigantic braised pork shanks glistening with a swath of shiitake demi-glace and perched on a bed of orzo. Irish Cream Bash Pie (go figure) looked as dense as a brick, but its Irish cream mousse filling, held in place by a chocolate cookie crumb crust, was ethereal. Bar.

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