30 p o r t l a n d monthly magazine Portland after dark discover the inviting facade of Mash Tun. Pushing a British pub-style vibe, Mash Tun has ample seating along its long bar or at one of the many wooden picnic tables scat- tered across its two rooms. Your nightcap options range from $8 cocktails like Dark & Stormy to a glass of $7 Prosecco, but beer is where this bar really applies itself. Check out the large chalkboards on the rear wall, where most of Maine’s breweries are well represented. Take note: Many draft pours are only 12 oz. and cost anything from $6- $8 dollars. But at this point, you’ve proba- bly had enough already anyway. The food, on the other hand, is reasonably priced and der of signature Blue Rooster tater tots. The eatery doesn’t have an alcohol license, so instead enjoy a Po Boy and a side of Thai Tots, a surprise delight of Thai chili peanut sauce, scallions, and cilantro. There’s lim- ited seating inside, but honestly, this isn’t a Michelin-star dining experience; it tastes just as good out of your lap on the Uber ride home. MashTunonWharfStreet. portioned and exactly the kind of thing your pre-hangover brain is craving. Set- tle into a picnic bench with your friends and close out the night with a simple grass- fed beef burger ($6), a side of fried Brussels sprouts with bacon, and a refreshing glass of Allagash. Serving until 1 a.m. One and Done If you couldn’t drag yourself away from the band at Bull Feeney’s before closing time, you’re still in luck. Blue Rooster, a long- time refuge for the Old Port’s tipsy, hun- gry masses, is open until 2 a.m. On cer- tain nights the line snakes onto the side- walk of Dana Street, its occupants carous- ing and flirting as they wait for their or-