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This brew bar with a sophisticated selection didn't raise many eyebrows in Williamsburg when it first opened, but the addition of grub, some of it startlingly good-and cheap to boot-set the whole neighborhood blabbing. Best is the roasted half-chicken with its herbed skin and cumulus of buttery mashed potatoes, sided with barely steamed carrots and summer squash. The bird is awash with a rosemary gravy so light it's almost drinkable. Denizens scratched their heads and asked themselves, This is bar food?
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