N. 3rd

Finely tuned bar noshes and bistro-style main courses keep the artists and musicians who hang at N. 3rd well-fed. Chef Peter Dunmire's feather-light fried calamari, ginger-spiked tuna burger, steak frites with red wine-shallot sauce, and steamed clams with chorizo and chili peppers go down easy with Belgian ales by the bottle and local microbrews on tap.