M L. • October 27, 2015It is a great place for a Sunday brunch. The atmosphere is cozy and welcoming, specially during summer. Their freshly pressed orange juice is a plus!
Julia B. • January 2, 2020The tuna poke and cookie dough dessert were our favorites. Also really liked the burrata and fried chicken sandwich. The cocktails and service were both great!
Jeremy K. • August 15, 2014Many of their appetizers are perfect for sharing in a group. Try their B&B pickles, they're great!
Frank R. • July 9, 2016Butter Breton is off the hook crazy super delicious!
Connor F. • May 21, 2012Chicken sandwich with habañero mango mustard is delicious.
Tracey A. • December 22, 2010Great place for Brazilian BBQ and cheap take out! Get the pineapple after your meal when you dine in.
Brian M. • May 20, 2013Good brunch. Duck confit hash features a sous vide-poached egg. Don't be afraid of its perceived undercookedness—it's been cooked to exactly the right temperature. Yum.
Will V. • November 10, 2015Great atmosphere with a simple yet killer beer and drink list. Delicious food at half price until 7:30 doesn't hurt either!
MochaMan • August 15, 2010Rainforest Alliance Certified Coffee
The Feast • June 13, 2011Here's our go-to order: the skinny onion strings, the bbq sweet potato chips and the pepperoni roll. Give us a can of Carling Black Label or a terrific cocktail and we're happy campers.
C B. • September 22, 2014The sandwiches are made with fresh carved meat. I'm in love with the chipotle mayo. Everything I've tried is good. Only open for lunch, I believe 11-2
Marguerite A. • November 28, 2015Top specialty grocer in the area, and addition of lunch time sandwiches is brilliant. Also - the $2 spice selection is a deal.
Michael T. • June 19, 2021Seafood forward expression of Chef Michael Scelfo's unique gift for delicious, special food, heavy on flavor and light on pretense.
MIT • December 6, 2010Good salads and big slices of pizza (hint: get the fries and sprinkle parmesan cheese on top)
Crista M. • June 16, 2010Today's Specials from Chef Luiz: ~Barbecue Quarter Chicken Leg on a bed of salad greens with Tabbouleh ~Grilled Sirloin Steak with a Tomato Corn Salsa and Gorgonzola
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