The menu is accompanied by a soundtrack of classic rock, local baseball on the televisions, local brews on tap, and reasonable prices (daily specials, including $3 off of burgers and drafts on Tuesday, feel like a bargain) which makes for a pretty comfortable corner tavern (save for service, which, on the night we dined, was well-meaning, but over-extended and rather forgetful—I'd love to tell you about the Frito Pie, but it never showed up on our table). Portions are also generous. The tasty Philly cheesesteak ($11), bound together with a tangy beer-spiked cheese fondue, but lacking a good dose of hots, clocks in at a pound of shaved Angus beef. A sub roll overflowing with fat little bubbles of Ipswich clam bellies ($13)—a real treat to see on a menu when so many places only offer clam strips—prompts the restaurant's genial, chatty chef, Rob Suk, to make yet another trip up the stairs to the second floor kitchen to retrieve a steak knife to cleave the sandwich in two. Otherwise, how to get it into your mouth?