A cozy, European-like tavern, Hopleaf draws crowds for its Montreal-style smoked brisket, cashew-butter-and-fig-jam sandwich, ubercreamy macaroni and Stilton cheese, and the house-specialty frites (fries) and beer-broth-soaked mussels. It also pours 200 types of brew (with around 60 on tap), emphasizing craft and Belgian suds. (The bar stays open several hours after the kitchen closes.)
In winter, a fireplace warms the jam-packed tables full of chattering locals. In summer, everyone heads to the umbrella-shaded patio in the back garden.
