Cashion's Eat Place

This is very much a neighborhood restaurant -- easy, warm, comfortable -- that also just happens to serve out-of-this-world cuisine. Owner/chef John Manalatos likes to incorporate a little hint of his Greek heritage in his dishes, which change daily. A recent menu listed eight entrees, including a braised leg of young rabbit with celery root gratin, and roasted garlic-scented lamb chops. An "after dark" menu of six to eight items, from leek tarte to burger, is served Friday and Saturday nights from midnight to 2am. Sunday brunch is popular, too; you can choose from breakfast fare (cornmeal waffles) or heartier items (grilled Alaskan scallops).

The charming dining room curves around the slightly raised bar. In warm weather, the glass-fronted Cashion's opens invitingly to the sidewalk and its tables. Tables at the back offer a view of the small kitchen. In winter, ask for a table away from the front door, which lets in a blast of cold air with each new arrival.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.