Yoon S. Byun/Globe Staff

At backbar, operated by the people who run adjacent restaurant Journeyman, choose-your-own charcuterie platters are among the offerings. The menu changes daily, written in chalk upon the walls.

Erik Jacobs for the Boston Globe

Saloon is inspired by the pre-Prohibition era. It specializes in brown liquor, with more than 100 types of whiskey. The interior has salvaged woodwork, swooping arches, and Oriental rugs. The old-school food matches the tone.

Saloon's steak and kidney pie is topped in flaky browned crust, with a little ceramic bird to vent it as it bakes. Beneath the pastry is a hearty mix of stewed beef, kidney, and mushrooms.

Essdras M Suarez/ Globe Staff

Brick & Mortar is located in the former Enormous Room space. Bar manager Misty Kalkofen creates drinks like the Bullet for Fredo -- aged grappa, vermouth, and Campari.

Essdras M Suarez/ Globe Staff

Brick & Mortar's menu includes crostini with toppings such as white anchovies with burned tomato and goat cheese.

Essdras M Suarez/ Globe Staff

Also at Brick & Mortar: crisp, delicate lattice-work potato chips with onion dip.

Essdras M Suarez/ Globe Staff

Polished and relaxed, the Hawthorne is a pleasant place to drink. Snacks include Reuben toasts, which offer the flavors of the sandwich in a much tinier package: smoky meat, melted cheese, sharp kraut, and a bit of tangy dressing.

Yoon S. Byun/Globe Staff

Clio's bar was recently renovated, and it has a new menu to match. Offerings include pork belly sandwiched in soft steamed buns with chili aioli, tamarind, and crunchy pickles.