We came here Sunday Brunch after searching for brunch spots in the Bangor area. The interior decor of the restaurant and bar are modern with a moody chic color palette. We decided to do brunch on the rooftop since it was a beautiful day and it was a great call. I was worried it was going to be too chilly but they had all their fireplaces lit and we were seated by one, which made the dining experience warm and comfortable. Our server was young and very friendly, didn't catch her name, but she was handling orders, serving food and bartending all by herself. Service was slow but as expected with one girl handling three roles. For drinks, we ordered a house Bloody Mary which was loaded with a mini grilled cheese, bacon, shrimp, pickle spear, and lemon and lime for garnish. While the presentation was beautiful, my partner said it tasted watered down and did not finish. Not sure if the Bloody Mary mix was off or the ratio of booze to mix was off. I ordered a spiked latte with Jameson which was good except all the booze settled at the bottom of the glass. It would be nice to get a stir stick or some type or straw to mix this so the booze is evenly distributed when drinking. For food, we ordered the fried chicken and waffles and the pork belly Benedict. My fried chicken was good but it was advertised as Korean fried chicken and I could not tell why they called it Korean fried chicken. The gravy was tasty but the waffles were bland. Overall, presentation was nice and the fried chicken was the star of the dish. I would just want the fried chicken minus the waffles. My partner thought the Benedict was good except his pork belly was undercooked. It came with spicy beans which I stole from his plate and ate because they were so darn good! I've never had beans that had a kick of spice and flavor around here. If I could have my ideal dish, I would order the fried chicken with a side of beans but I digress. Overall, this is a good place for casual brunch and rooftop drinks and a romantic dinner in their first floor dining area. read more