Roasted North Carolina oysters arrive with black-garlic butter, Parmesan and brioche crumbs, while raw varieties change on the board. Pesto Brie Fries layer cheese, pesto and tomato over twice-fried potatoes. A vegan cauliflower Sloppy Joe and a Reuben with juniper-berry sauerkraut show how the kitchen reworks familiar bar-food formats.
The corner building has housed a food store, sales company, furniture business and art gallery over its history. Owners Jeff Tonidandel and Jamie Brown describe the menu as a collaboration across their restaurant teams. Tonidandel is a Certified Cicerone, and the beer selection includes American craft brews and occasional pours from a beer engine.
Sandwiches generally sit in a moderate price range and include a choice of fries, broccoli salad or soup. Early-evening raw-oyster discounts and designated wing specials can change the cost of a visit; the posted offers apply to dine-in orders. Monday is closed, and weekend food service starts earlier than the Tuesday-through-Friday dinner schedule.
- Official American beer selection, beer engine and service hours Checked September 30, 2026
- Official 2026 dishes, prices, building story and dine-in specials Checked September 30, 2026
- Official owners, historical setting and team collaboration Checked September 30, 2026