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An interior of knotty pine boards lends this spot the heartiness of a cabin, brightened by a couple of TVs and red light bulbs up front. An adjusting of the eyes to the darkness in the dining area, where rows of tables accommodate groups of up to six, reveals the menu’s heightened rendition of pub fare: Owner Steven Molinari is a partner in the now-closed Frank’s Restaurant and Butcher Shop a few blocks away, hence a Philly Cheese Steak that riffs on the classic with homemade cheese sauce and juicy chopped beef cut from the rib (oddly, the sauteed onions only come by request). Burgers, Wilson's Hot Pressed Hero, and hot dogs keep the menu beefy all night long, along with waffle-cut fries that are a thicker, tougher version of potato chips. Meanwhile, a dozen reasonably-priced beers and the decade-spanning rock soundtrack please guests ranging from their twenties to forties. — Karen Hudes