The menu at this seasonally driven gastropub may change regularly, but it consistently pleases. Dinner crowds come to take advantage of a competitive oyster happy hour and expertly made negronis, but they stay for the homemade dishes, like ricotta spread with warm bread and fried chickpeas. A local favorite, always, is the perennially wonderful pasta and fish. It all happens inside a cozy dining room with toile wallpaper and wooden-frame accents. More and more, though, the place is packed by day for its brunch, famous for blueberry pancakes, seasonal frittatas, and creative egg dishes.