Languid evenings lounging on the patio warrant a round of small plates: Fattoush, a meld of cucumber, tomato, toasted pita crumbs, and copious feta crumbles, is the last taste of summer; fried anchovy-stuffed olives powdered in sharp paprika whet the appetite; grilled baby octopus tastes like a Mediterranean vacation. All pair with the ingredient-intense cocktails that seem de rigueur nowadays. We learned all about genever and hope that bacon bourbon is just a phase for mixologist Josh Loving. Bar.