By Naomi Driessnack
There isn’t a wait for a seat, but the place is mostly full and its conversations are getting loud. The room smells of cinnamon and pepper. Soft light from an overcast sky fills the room from a glass roll-up garage door. It’s Sunday brunch at the White Squirrel Brewery, and in between cooking meals and managing the kitchen staff, Chef Hannah Coffey visits tables to talk about the meal the customer just finished eating.