The loneliest night of the week for most restaurants (and restaurant customers) finds the bar at Ansill hopping with foodie cognoscenti and off-duty chefs. Owner David Ansill and chef Kibett Mengech dare to serve offbeat meets like lamb’s tongue, boar belly, sweetbreads and tripe; they turn venison into tartare, and marrow into a topping for toast. The intriguing craft beers and wines by the glass will take the edge off the odd-meat-virgins’ terror.