The bistro-style menu offers traditional pub favorites, a raw/cooked/steamed “seafood bar” and healthier bowls and salads with plenty of vegetarian and gluten-sensitive options. Among the top sellers to date: the Roasted Cauliflower Piccata, the Salmon Harvest Bowl, the Hereford steak burgers and the shucked-to-order oysters flown in several times a week.

Culinary Delight

We can personally vouch for the Harissa lamb meatballs ($11.50), caramelized onion dip with house-made potato chips ($9), the Bill’s Roast Beef Dip ($14.50), the Cavatelli with Braised Pork + Shishito Peppers ($23), the Shakespeare’s Pie ($22) and the Buddha Bowl ($12).

“We wanted to offer things that a typical neighborhood restaurant wouldn’t have,” says Bill Mangan who owns the place with his son, Will.

Hence, the fresh-fruit vodka sodas, expansive lists of creative cocktails and aged whiskies, bourbons, ryes and single malts, the curated, high-value wines and rotating taps, courtesy of W + B’s talented new brewer. Among the beers winning early raves: Wicked Will’s Wit, Tartan IPA and Berwyn 1877 Amber Lager. Watching carbs and calories? Try one of W+B’s low-alcohol brews.

The bar program is also top shelf.

Hence, the fresh-fruit vodka sodas, expansive lists of creative cocktails and aged whiskies, bourbons, ryes and single malts, the curated, high-value wines and rotating taps, courtesy of W + B’s talented new brewer. Among the beers winning early raves: Wicked Will’s Wit, Tartan IPA and Berwyn 1877 Amber Lager. Watching carbs and calories? Try one of W+B’s low-alcohol brews.

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