Want beers and bar food or more robust repast with a fine bottle of wine? At Monaghan’s on the Hill, you can go either way. Down a frosty Trummer Pils and nosh on a slider in the sports bar side (check the happy hour specials) or tuck into meatloaf, cioppino and a fine bottle of Mark West Pinot Noir in the adjoining restaurant. There’s a futuristic fireplace burning in the dining room, giving the rustic interior a bit of an upscale ski lodge feel. Relax awhile because service is extremely laid-back. Executive chef Jason Scott, with assistance from co-executive chef and GM Mark Scott, take a comfort food tack here. The meatloaf incorporates tender Kobe beef that rests atop creamy mashed potatoes; the flavorful cioppino was swimming with fish and shellfish. Our plates were spick-and-span by meal’s end, thanks to bread and spoons for sopping up the juices and broth. Our server boasted about how Monaghan’s kitchen creates everything from scratch, right down to the ice cream, and it was indeed a treat. The brothers try liven things up with inventive—and affordable—patio barbecues. See for yourself. Dinner Tue.Sun.