Restaurant Poco and others. As owner of T. Rugg's, he plans to tend the bar at least four days a week. "When I'm behind the bar, it feels pretty much the same," Dunn said. "I tell you what was weird. I came in for a drink [on Sunday], and I got my first drink served to me as the owner. That was weird." He had an Italian Greyhound — a cocktail of vodka, grapefruit juice and Campari. While sticking with the vibe, Dunn plans to update the bar's offerings to reflect today's beverage trends. "It'll still be a place to get a PBR," he said. "But there may be some local IPAs and lagers, too — a good mix of both."