Bon Appetit says to get: Rosie's Return (gin, rosé, rose water…); lamb "shawarma" with watermelon, cucumber, and feta; oak-grilled chicken with bread pudding
Bon Appetit says: Get the restaurant’s coveted “secret” burger ; Stone fruit and house pancetta; beef heart tartare; chicken-fried rabbit with celery, apple, blue cheese, and chile oil
Bon Appetit says: Pan-fried pork cheek dumplings; rib eye with black bean sauce and cumin tots; Sichuan twice-cooked brussels sprouts
Bon Appetit says: Look for us hunkered down over CBD's Berkshire pork-head carnitas & get Nduja pimento cheese toast; black-eyed pea hummus; butcher's steak with mole poblano
Bon Appetit says: Any crudo (fluke ceviche, yellowfin tuna, tuna tartare…); Spanish mackerel with cherry jus; local mushrooms with nam prik
Bon appetit says: Any of the pizzas (especially the Texas 1015 with clams); cavatelli with garden vegetables; grilled broccoli salad
Bon Appetit says: The charcuterie board, starring items like smoked duck ham, lamb and citrus terrine, and whipped pork butter for the bread. (One dollar from the sale of each board goes to charity.)
Bon Appetit says: Pay special attention to vegetable dishes/ Order Padrón chiles (an Evoe staple); grilled calamari with almond, chard, green garlic, and greens; fritto misto
Bon Appetit says: Hand-carved Mangalica ham at Mockingbird Hill; "Redneck Laundry" (domestic caviar with potato chips) at Eat the Rich; sweet bourbon balls at Southern Efficiency
Bon Appetit Says: Smoked bar nuts; fresh ricotta with local bread; heritage chicken with Carolina Gold rice porridge
Bon Appetit Says: Barbacoa tacos with salsa Mexicana and pickled radish; grilled red chile shrimp with red peanut mole, spinach, and crispy onions; tortilla chips with a sampler of salsas
Bon Appetit Says: Beef tartare with sunchoke; mussels escabeche on toast; ricotta dumplings; panna cotta
Bon Appetit says: Beef tartare with sunchoke; mussels escabeche on toast; ricotta dumplings; panna cotta
Bon Appetit says: seven chefs work furiously to plate and then present their food to the tables. Chefs come around with their dishes, and you can take the plate or pass
Bon Appetit Says: Tortellini with rabbit mortadella and shiitake; lamb neck with white anchovy, herb salad, and citrus
Bon Appetit Says: Pickle-brined fried chicken; bucatini with Sun Gold tomatoes; lemongrass shellfish stew
