The National

File Under: Something Different, Bars. Features: Reservations, Take-Out, Catering, Outside Seating, Wi-Fi, Checks/CC. Hours: Breakfast, Mon.–Fri. Lunch & Dinner, Mon.–Sat. The Look: Elegant but easygoing Euro-style bar-café in a converted tire plant. Menu: Executive chef Peter Dale (one-time sous chef under Hugh Acheson at Five & Ten) draws from his professional experience in Spain when preparing dishes. The menu regularly changes, but the offerings (like Spicy Spanish Chorizo, Cape Cod Hake, Smoked Salmon Tartine and a loaded, premium vegetable plate) are consistently Old-World inspired. Entrées at lunch, typically priced substantially below their dinner counterparts, mostly consist of gourmet soups, salads and sandwiches. Bar opens up for breakfast with fresh pastries, fruit, yogurt and Counter Culture coffee. Drinks: 25 wines by the glass, three-ounce pours for multi-wine sampling, cocktails and a nice selection of beer (both bottled and draft) are part of the vibrant bar scene that keeps going strong after the dining room shuts down.

$$$$ ($18 & up)