Manager Cherrie Whalen was enthusiastic and helpful, and was pleased to see us enjoying the first bottle of Anchor Small the bar had sold. If you want to eat, though, I'd time your visit for lunch (proper meals) rather than the evening, when a tapas-style operation of very modest achievement swings into play. Oddly, whoever runs the "food operation" seems to think that tomato ketchup, HP sauce and malt vinegar on every table might be a draw rather than an admission of failure.