The Pennsylvania countryside comes to Williamsburg at this rustic, 38-seat restaurant that's close to the Bedford Avenue L train stop. On the walls are photos of tomatoes, radishes and asparagus, fresh flowers decorate tables and the vibe is friendly and caring. Chef Patti Jackson, who hails from Pennsylvania and whose great-grandfather worked for the Delaware and Hudson Railway, honors that heritage with Pennsylvania Dutch scrapple and eggs at brunch. At lunch are wimpies, a sweet-and-sour version of sloppy joes, and house-cured corned beef on rye that rivals Katz's. The dinner menu changes frequently, often featuring locally caught fish and seasonal vegetables.