Spotted easily from Main Street by its neon horse-and-cocktail sign, Hap’s steak house has been around since the 1950s and retains an old-fashioned, neighborhood charm, with friendly service and a cozy dining room. Complimentary crudités and Hap’s namesake salad topped with walnuts, Gorgonzola, and honey-chili vinaigrette made for refreshing starters—but the New England lump crab cakes were chewy and bland. The filet mignon with brandy peppercorn sauce (one of five sauce choices for all steaks) was tender and juicy—and when paired with a seasonal side dish of grilled artichokes with whole-grain dijon mustard aioli dip, it was, well, bliss. Crème brûlée topped with chocolate sauce made for a sweet but ho-hum finish. Next time, we’ll skip dessert for another steak. Dinner daily.