A restaurant that goes through 200 pounds of corned beef a week must know how to make a pretty good sandwich.

Walking into Ada's is a feast for a deli-lover's eyes: A series of glass display cases show off a variety of cakes, pies and deli meats, and sausages hang on the walls next to chalkboard menus for on-the-go business folk. A look beyond the deli cases, though, provides a view of an entirely different restaurant. The no-frills deli-feel gives way to an upscale dining space, with mint green walls, French lithography posters and enough tables to seat a small army. A full-service bar pours post-work cocktails and attracts a surprising pack of bar-goers on any given night.

The breakfast and lunch menu includes everything under the sun, from the obligatory matzoh ball soup and Chinese chicken salad to a variety of omelets and barbecue beef brisket. The dinner menu, an addition to Ada's in 2006, offers a slightly classier, and pricier, menu of meat and seafood; a small breakfast insert still sits inside the leather-bound dinner menu to accommodate the stable of breakfast-loving regulars. Expect to see a pared down menu in the near future.

Centerstage Reviewer: Eve Ardell