Caught in between Fells and Canton in the bar formally known as Tyson's Tavern, Frederick's on Fleet strikes a clever balance that caters to the O's and Boh's crowd, the Happy Hour suits and the foodies alike.

The main draw at this intimate, exposed-brick bar is the cocktail list, which is divided between old school ("vintage") and new school ("modern"). These craft concoctions, complete with fresh herbs, lemon rinds and simple syrup, range from heavy hitters with plenty of high-end bourbon, such as The Boulveardier, to lighter gin-based varieties, such as the Summertime Smash.

And in Baltimore City, it doesn't get much cheaper than $8 for a real craft cocktail (no pre-mixes here). There are only a few beers ($5.50) on tap, but they do have Baltimore favorites such as Boh and Heavy Seas, as well as popular imports like Stella Artois.

The food, meanwhile, is more than a few notches above standard pub grub. Ceviche ($9) at an American bar? Don't question. Just eat. The crab deviled eggs ($6), a blend of yolkie goodness and Old Bay, taste better than grandma used to make. Even the everyman fare, such as the chicken tenders ($9) and cheeseburgers ($9), trump what most Burger King-like watering holes dish out.

Just don't expect the games to be cranked up. Sure, they've got two large flat-screen TVs tuned into sports games, but the sound is muted in favor of the owner's iPod selection. But that's OK because the bartenders are actually worth talking to. Not only do these guys know their liquor, but they're the types to carry on a lengthy conversation about that night's starting pitcher or the antics from the night before.