Lou’s Harvard Square occupies a spacious subterranean room in the former Beat Brew Hall, pairing a lush, speakeasy-tinged dining room—U-shaped booths, low-slung couches and an intimate bar—with a program of genre-hopping musicians and DJs. The kitchen is led by Jason Bond, a James Beard Foundation semifinalist whose interest in food history and music informs a broadly nostalgic, New England-inflected menu. Dishes range from linguine with clams and roasted swordfish alla norma to steak frites with madeira butter and a carefully tended roasted heritage chicken finished with a Hu-Kwa tea salt, mashed potato and gravy. House breads are made on Bond’s decades-old starter, Schmutzy, while cocktails draw on seasonal, local ingredients such as blueberry–rhubarb syrup, roasted corn and fresh carrot juice.