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Chef Eric Fleischer, late of Bobo, serves up affordable Euro-accented small plates and big-portioned entrées at this candlelit gastropub. Lulu inspires lingering, and the narrow dining room is flanked by date-friendly two-person booths and a long bar where neighborhood regulars congregate for cocktails like watermelon chili (vodka, watermelon juice, hot chili flakes) and pints of Guinness. Fleischer’s food is eclectic and filling; A tennis-ball-size crab cake, studded with bits of jalapeño and pineapple, sits over light avocado purée, and a favored Roman street snack, risotto fritters, comes with delectably creamy interiors. The shareable bites stand out over a plus-size rib eye, which is decent, but almost outshined by its mountain of ultracrispy parsley-flecked fries and the side of wild arugula. — David Farley

Fresh crab cake, avocado, pineapple, jalapeño, $6.50; Risotto fritters, $5; Steak frites, $22