Brendan Collins has been cooking at Waterloo & City, where he remains executive chef, and he’s extending his reach with this casual open-air restaurant and bar. Twenty-six craft beers are on tap at the round bar. The menu is as much a mixed bag as the crowd, offering a number of approachable pizzas as well as green gazpacho with squid salad and green grapes, and fried, shrimp-stuffed zucchini blossoms.