The short form: I liked Louie’s. It’s what most high-end chains should aim to be. And it’s gastropub food is better than some of the other places I’ve been in recent months trying to do the same thing. I liked that it does its own thing in terms of decor and kitsch (wine on tap!) without feeling contrived or cheesy. Click for more.
Short rib entree (off the menu for spring)
Fried oyster appetizerTweet