Sleek glass-framed doors are a noticeable reprieve from the bustling stretch upon which The Musket Room is set. Inside, the space is rustic and cozy—think Danish-style chairs, industrial lighting, and midcentury modern furniture.Service is easy yet informed and complements the nature of this food turned out by a team led by Chef Mary Attea. The lived-in vibe is bolstered by the menu's flexibility in offering an omnivore or vegan tasting menu or a range of à la carte items. The tasting menu may feature dishes such as German potatoes with razor clams and sourdough breadcrumbs in a velvety clam chowder broth and coarsely ground grits with savory red-eye gravy and bright huckleberries studded with chunks of tender, smoky pork jowl.