


I love this funky, historic bistro with lots of small spaces and a very interesting menu. The specialty here is rotisserie chicken, and it’s definitely worth trying. It’s right up there with the Michelin-starred Benoit in New York City.


The baby back ribs are also good, especially if you like North Carolina style mustard BBQ sauce.

The star of our meal was a special: chicken fried oyster mushrooms. These were delicately fried and served with a delicious mushroom dipping sauce.
The other standout was the cole slaw that accompanied the ribs. I wouldn’t have said coleslaw needed kale, but it was terrific—not too rich or sweet, and nice and crispy carrots and cabbage.
The wine list and cocktails are very well thought out. The BC wines by the glass were excellent, and someone really likes bitter aperitifs like Amari. I certainly do!
Our server was also the bartender, and they were terrific.