Additions from a multi-year retrofit include three dining areas — the bar, the sunny original dining room, the new room for dining and live music, and Executive Chef Aaron Wright’s new dishes (shrimp lettuce cups, market vegetable pasta, rock cod sandwich with pickled vegetable slaw) that lean into the way we eat now with the same commitment to supporting local. Yes, the popovers are still here, on their own or in a basket with cornbread, as is the flank steak salad and other classics.