Introducing Dobbs Ferry, a maze-like watering hole and family-style eatery inspired by old-school hangouts in small towns along the Atlantic Seaboard, opening Monday in Hayes Valley. If you’re thinking that this is not what springs to mind when you think of expanding your culinary horizons, well, you’re right. Instead, what you’ll get is a mishmash of the tiny, easygoing restaurants dotting the countryside in New York and New England. No-nonsense cocktails, a decent eggplant parm and a respectable riesling from the Finger Lakes.

Owners Scott Broccoli and Danny Sterling both have roots in and around the town of Dobbs Ferry, NY and the interior and menu of their restaurant pays homage to their East Coast roots: dark wood floors, exposed brick walls, metal work and Mason jars. The blue touches lend quite the New Englandy feel. A no nonsense menu will be coming at you from Top Chef moonlighting guest judge and former Ozumo corporate chef Mike Yakura.