Assessing this boxy, bland former post office from the outside, you wouldn’t imagine that there’s regularly a line out the door by 5pm on weekends. But the magic’s all inside: a long bar and tables made of reclaimed wood, 24 taps of ambitious regional beers and obscure imports, a turntable spinning classic vinyl, and a kitchen run by chef Jake Smith turning out totally indulgent and inventive comfort foods. Think deviled eggs stuffed with chorizo, tahini, toasted marshmallow, and more. Think deep-fried short ribs. Think the best poutine outside of Quebec, with duck confit on top and melted local cheese curds. Worth waiting in line for.