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Rustic and industrial touches—exposed brick, a concrete floor with sanded-off paint, a single gray banquette running the length of the room—immediately distinguish this lunch destination from other counter-service eateries. Fresh, customizable salads attract a brisk workday crowd, and the long menu of toss-ins, beginning with a lively choice of greens, requires some deliberation. Roasted asparagus, roasted Portobello, and toasted almonds yield a mellow earthiness, and kalamata olives and not-too-sweet citrus chipotle dressing add zest. Among six styles of chicken, the mildly-spiced barbecue mixes well with corn, sweet roasted onions, and jicama in one of the menu combos, though the tiny shreds of cheddar tend to get lost. The kitchen also prepares crepes, served cool, which have a more vibrant flavor than a typical tortilla wrap; while the Steak House crepe pleases with halved grape tomatoes and blue cheese, the tender steak is sparse. Dried cranberries and apples bring a harmonious tartness to the house tuna salad sandwich, and apples also enhance without overly sweetening the daily, full-bodied butternut squash soup. The dessert crepes and thin smoothies lack finesse, so it’s best to stick to the specialties. — Karen Hudes

The restaurant offers catering and online ordering for delivery.

Chopped BBQ chicken salad, $8.95; Tossed tuna sandwich, $6.95; butternut squash and apple soup, $2.95-$3.95