With half and full portions available for most items, the menu here is fresh and playful, if slightly mind-boggling. Many of her creations—buttermilk-fried chicken and waffles, deviled eggs spiked with truffle oil—are dangerously indulgent, so it’s smart to dabble in small sizes. The best dishes reside in the menu’s “Between Bread” section, which boasts seriously savory sliders (lamb with minted yogurt, root-beer-glazed short rib, lobster roll). Finish with the cute deconstructed s’more. You may not be fond of the restaurant’s cramped, awkward setup, but after a few of mixologist John Stanton’s cocktails, you’ll get over it.