The bar: The Little House

The scene: Watch your step. That’s rare, original Dade County pine, restored lovingly, across the floor of The Little House, the latest venture of chef Chrissy Benoit. So is the ceiling, which her father hand-planed and restored himself, in this, one of the oldest homes in Boynton Beach. It’s the tiny cottage the city moved across town instead of demolishing, and leased out so it could become a laid-back gathering place that the city hopes will be part of the downtown’s revitalization. Locals come as they are to the four stand-alone tables, community table and an L-shaped stone bar, from local emergency room doctors on break, to businessmen, mothers and daughters and first-date couples. Candles burn in the restored fireplace, and, along with the healthy buzz on a weekday evening, create a warm, inviting space to kick back. Or, on a cool night, rough-hewn Adirondack-style chairs are set up for comfortable outdoor seating.

The signature cocktail: Sangria ($5) is the way to go, since the staff makes four monster jugs every day, each one distinctly different in flavor. The best seller is the Watermelon Lychee, which is refreshing and sweet without being overbearing.

Other drinks: Who needs a liquor license when you have four crafted sangrias always at the ready and 20 beers on tap on any given night? Other sangria options include the Honeydew Mint, Blueberry Basil and Peach Vanilla. Or join the other 150 people already in the For The Love of Beer Club; when you’ve sampled all 20, you get a free item from the menu and maybe some beer swag, like your own beer mug. All the beers—all of them craft varieties—are served in their appropriate mugs to fully enjoy them.

Bar bites: The Cajun boiled peanuts come with your favorite f-word: free. Roasted to a soft creaminess with just a hint of heat in the back of your throat, you’ll eat them by the bowlful. The Smoked Chicken and Grape sliders ($9), smokey and crisp with celery and almonds, were just the current selection of sliders, which change weekly. The Creamy Warm Artichoke Dip ($7) should be pre-ordered for every table. Flavorful and rich, with an explosion of fresh artichoke flavor, the dip is easy to devour with the side of warm baguette.

Best bite: The bite-size fare all packs a flavorful punch at The Little House. But if you want something sizable, something refreshing that’s just as good as leftovers—something the staff itself takes home—try the Chinois Chicken Salad ($9). The little restaurant that could prides itself on freshness and it’s clear with this mountain of never-wilting crisp cabbage. The sesame-ginger dressing doesn’t just bring out the flavor in the chicken; it’s also worth bottling.

Deals: Happy Hour, which runs Monday through Friday from 3-7 p.m., means the signature sangria is just $5 a glass, the wine $4 and the highlighted craft beer on tap for just $3. The sliders, whose ingredients change from week to week, from barbecue pork and cheddar cheese to grilled eggplant or the smoked chicken salad, can be ordered for $1 a piece.

Info: 480 E Ocean Avenue, Boynton Beach; (561) 420-0573

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C O C K T A I L

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Watermelon Lychee Sangria

3 pounds fresh watermelon

12 ounces of fresh lychee (in season) or one 12-ounce can of lychee fruit

4 ounces Watermelon Pucker liqueur

4 bottles of chablis wine or any non-oaky white, like a pinot grigio or sauvignon blanc, or a mixture of the two.

Crush the fruit together in the serving vessel. Add Watermelon Pucker. Add the wine. If serving from a vessel with a self-tapping dispenser, strain the sangria to avoid clogging. If made in the early afternoon, sangria will be ready for the evening.