Set in the site of the former Triangle Char and Bar, the space has been quickly, but lovingly, renovated into a welcoming, rustic-chic eatery. Similarly, the menu is largely approachable, with a strong Mediterranean slant. Vegans, rejoice! There’s a fairly hearty list of options for those eschewing all forms of animal products, but if you can indulge in the meat, order the all-natural smoked chicken is brined for 48 hours, the flavors permeating deeply into the bird. The skin is incredible — crisp and flavorful — and the dark meat is why the Greek gods made wood fire grills. Kid Cashew offers a variety of creative speciality cocktails, like the Big Fig Newton, made with bourbon, chopped rosemary, and figs. If you can get past the off-putting name, the Goat’s Breastmilk features the delightful juxtaposition of mild-mannered amaretto and honey with powerful ouzo, lemon, and mint. There’s also a full bar, plus a handful of bottled beers and a respectable assortment of wines by both the bottle and glass. —Vanessa Wolf (Dish, Summer 2019)

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