Brown booths, dark wood tables, exposed brick walls and wood stools at the bar give Branch 27 a warm, inviting feel, and a mirror behind the bar makes the room feel a little bigger.

Menu highlights from chef John Manion include braised rabbit legs with grilled cornbread and pickled carrots ($12), meat (ham, rillettes, country pate) and cheese boards, a cassoulet with lamb meatballs, braised pork belly and duck confit ($28, for two) and a roasted half-chicken with horseradish sweet potatoes and brussels sprouts with bacon and cider jus ($18).

Many wines, beers and a handful of specialty cocktails round out the menu. Specialty cocktails include a Salt & Pepper highball with Hendrick's gin, lemon juice, simple syrup, grapefruit juice and bitters, and a pecan pie martini.

Average cost: $10-$20

Centerstage Reviewer: Mary Susan Littlepage