Jay Lewis infuses small plates and sandwiches with Latin, North American, and European flavors within two-story lounge and eatery

Hand-selected Maine lobsters tails and quick-prep dinner requires less than an hour in the oven or on the grill

Home-brewing kit quick starts batches of ales, lagers & stouts with premium hops, yeasts & grains, as well as easy recipes

Burgers topped with onion rings, chicken served with waffles, and deep-fried candy bars served with ice cream

Fresh bagels come coated in choice of schmear; lunch fare includes sandwiches and salads

Seasoned chef curates a menu of flavorful, southern Italian eats such as char-broiled veal chops and skillet-seared scallops

Cake pans, candy molds, cookie cutters, confectionary chocolates, rolled fondant, and LorAnn Oils help bakers craft top-flight desserts

Meals include shrimp and vegetables sautéed in garlic, white wine, and zests of orange, lime, and lemon

Connoisseurs pair lectures on wine cooking, pairing, and accessories with tastings of in-house boutique bottles

Eastern European pierogi dumplings stuffed with potato and cheese served hot or cold in half or full dozens