The Lawrence

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Except for its street side wall of sparkling clean windows, stepping into The Lawrence feels like stepping into a speakeasy. The small dining room is dominated by a wooden bar with an old-timey feel and several chalkboards list some of the scrumptious cocktails (many classics with a twist) that skilled bartenders stand ready to prepare using high-quality ingredients. Though the kitchen is open, it's tucked behind a coffee stand as if food is the afterthought to beverages. But fret not--the kitchen delivers dishes just as skillfully prepared as the drinks.

Photo by Hope S. Philbrick

The Lawrence serves dinner and Sunday brunch. We tested some menu items served at both times. The fancy presentations and creative flavor pairings wow.

Executive Chef Shane Devereux, from Coatesville Pennsylvania, trained in Philadelphia with a culinary emphasis in French cuisine.

Brussels sprouts salad ($8) with bacon, fennel, frisee and orange vin:

Photo by Hope S. Philbrick

Poached seckle pear ($9) with burrata, cracker, quince mustardo:

Photo by Hope S. Philbrick

I couldn't help but overhear a girl at the neighboring table inform her dining companions that The Lawrence is where everybody knows her name. Sunday brunch was, she reported, the third time she'd dined at the place that week. With high-quality food and drinks available at surprisingly moderate prices, served by friendly folks in comfortable surrounds, its no wonder.

Bottom Line:Treat your taste buds at this cozy place.