Guests seated in the main dining room at Townsman have a clear view of the downtown Boston scene as they sit on brightly colored Windsor chairs.

The bar room features a leather granite-topped bar and a custom-built oak back bar with antique glass mirrors.

You’d never guess what Jennings’ favorite protein is.

Next to the bar, Jennings had a tile mosaic made from an image in one of his many vintage cookbooks.

On other menus a root salad would be a bore, but at Townsman Jennings creates a work of art that includes quinoa and golden raisins.

Under the “cured” section is New England Charcuterie, which includes Townsman salami, lomo, bresaola, coppa and finnochiona.

A favorite appetizer is the charred baby octopus with crispy smoked potatoes and blood orange.

Petite ($85) and Grande ($135) versions of a shellfish tower also include a selection of cures, terrines and seasonal pickles.

A standout entrée is the hazelnut-fed pork with chicories, pear mostarda and apple vinegar.

A favorite way to end the meal at Townsman is with this Meyer lemon pudding.