Solid food and "Ye Olde Colonial" atmosphere is the draw at this 18th century-style tavern (which recalls one that James Shields operated in this area in the 1740s). You'll be sitting elbow-to-elbow with other guests at communal tables in the candlelit dining rooms with exposed brick or weathered wood walls. Musicians stroll through the reconstructed dining rooms, strumming colonial-era instruments and singing 18th-century tunes. The lunch menu has a hint of colonial cuisine with a salamagundi salad and beef pasty, but most of the choices—chicken salad, barbecue sandwich, and shrimp po-boy—are familiar to 21st-century palates. At dinner, get started with the tavern's signature Pimm's Cup and then try the ale-potted beef or the potato-leek pye. A children's menu is also available.