Mess Hall

A summer-camp theme runs through this restaurant, cabin-style decor included, with a menu chef Charbel Adaimy builds from local, seasonal ingredients. The mac and cheese uses a sharp white Vermont cheddar, and the baby back ribs come smothered in barbecue sauce alongside a raw bar of fresh oysters. The patio is dog-friendly, with plants and fire features around the tables. Happy hour drops oysters and tacos to a dollar each, all night Monday, or 3 to 6pm the rest of the week.