Bacon ice cream is no longer innovative or shocking, but the Block pulls it off nicely, with bacon playing a role similar to the role salt plays for caramel. (Joe Bonwich)
Some of the best ribs you'll ever eat, but get 'em while you can: Bogart's hours are less than perfect. (Joe Bonwich)
Try the tuna tartine, an open-face take on a tuna salad sandwich that reflects Home's stated goal of "elevated comfort food." (Joe Bonwich)
Chef Mathew Unger takes over the old Del Pietro's space and makes it his own with lobster-and-Gruyere mac and cheese, drop-biscuit chicken pot pie and other elevations of comfort food. (Joe Bonwich)
For a real taste of New Orleans, try the shrimp creole, similar to Riverbend's etouffee, but amplified. (Joe Bonwich)
Salt's menu is always changing, but we like the seared scallop. Served in a small canning jar, it's a low-key attempt on molecular gastronomy. The scallop is large and well-caramelized. (Joe Bonwich)
Try Three Sixty's signature dish, chopped house-smoked salmon served on elongated, crisp fresh potato chips, brought to the table on an elevated plank. (Joe Bonwich) Read more.
Try the large pork chop, richly flavored with a mushroom-enhanced jus, with porcini mushrooms, spinach and coin-size slices of roasted fingerling potatoes. (Joe Bonwich) Read more.
