Erin trained at the Culinary Institute of America in Hyde Park and came out of it a French cook. Then came Flow, in Portugal, and Vietnam, where she learned something the school doesn’t teach, and the menu here has been all of it talking ever since: tinned fish on house-baked bread, a miso Caesar, steak frites, a pork chop with Calabrian chimichurri, and a key lime pie people plan the drive around.

She came up from Brooklyn and opened at 67 Main Street in February 2021: a café by day, a bar by night, and the bar was the one that took. In 2024 the room was renovated and grew, with more seats and a longer menu.

Ask her what she does and she won’t say chef first. “I love to teach people how to cook. That’s my main focus, teaching and mentoring.” The kitchen is trained in-house, and most of the people in it have been here for years.