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Nan and Byron's Restaurant Review: Historic South End is home to Nan and Byron’s, serving up Americana-inspired classics in a farmhouse-chic setting. A full renovation inside exposes Edison bulbs and barn-wood tables, which lend a prairie-home effect. And the food is just like Mom’s, only fancier. Executive chef Kyle Rhodes’ menu ranges from flavor-filled deviled eggs to Byron’s meatloaf, which is slow-cooked and accented with sriracha ketchup. Picky eaters should note that entrées are served atop accompanying sides (think mac ‘n’ cheese, peas and carrots, and sweet potato fries) and often touch, so some pairings don’t work as well as others. House-made peanut butter ice cream on a hot fudge brownie is the signature dessert. The wine list is rather limited, and most options are California generic, but the beer list offers more interesting quaffs. On the cocktail menu, you’ll find concoctions such as the tangy farmhouse lemonade, a mix of Bacardi Limon, strawberry vodka, limoncello, citrus juices, muddled fresh strawberries and lemon.