Description
At the Beagle, it's easy to order multiple rounds of expertly made cocktails, such as the citrusy Airmail or the sherry-based Adonis, only to realize that you haven't even perused the bill of fare yet. But you can have a proper meal here, too. Chef Garrett Eagleton dabbles with international influences and plenty of Green-market hauls, to mostly impressive results. Highlights include grilled quail stretched over a bed of gooey grits, mussels and clams, and a half chicken, perfectly browned and crisp, flesh oozing with juice. However, service could be friendlier. Then again, this is the type of spot that caters to well-coiffed, slickly dressed kids who don't mind shouting to converse or making dinner reservations by e-mail-or, alternatively, waiting two hours for a table during prime hours.
