It's useful when a space has a dual purpose: cars are perfect for driving and hooking up, garages're great for storing lawnmowers and band practice, and the school gym was ideal for dodgeball and for dances, and their surprise games of kick-ball. For a resto cleverly using a space two different ways, hit Bistro e. From chef Michael Psilakis, whose Anthos in NYC is one of only two Michelin-starred Greek restos in the world, Bistro's in the same Viceroy 15th floor space as his fancy Eos eatery, but puts out more affordable and faster (they put an hourglass on the table to prove it) breakfasts and lunches in a style he calls "first generation American cuisine" -- so it owns a dry cleaner, but its kids are going to Yale? Lunch means apps like grilled mozz and basil pizza made with coveted San Marzano tomatoes, plus sandwiches like a lamb burger with Amarillo peppers, feta puree, and smashed potatoes, the "e burger" ('shrooms, gruyere, bacon & egg), and an Americanized French dip sandwich with gruyere, caramelized onions, brisket, and dipping jus -- wait, shouldn't Kevin Youkilis be playing baseball? There's also the daily $15, beer-included lunch special, with highlights like guacamole & tortilla/burger/chocolate cake (Monday), meatballs/four-cheese ravioli/tiramisu (Thursday), and on Sunday, Mediterranean branzino served with tiramisu and a bitter green salad, who's just pissed that he's gotta work on the weekend. For your thirst, chef Michael's concocted lychee lemonade, smoothies (mango apricot, lychee passion), and shakes (chocolate-banana-peanut butter), plus they've got access to the Eos bar, which means cocktails like one with aged rum, demerara syrup, orange/Angostura bitters, and fresh grapefruit zest called the Viceroy Old Fashioned -- exactly what your date was, explaining why your Red Rover was never called over.