Small family-owned, counter-service sandwich shop uses quality ingredients with a keen sense of balance and flavor. Read more.
The Indian Taco exceeds expectations with a puffy bread base layered with bean and squash chili, tomatoes and chopped onions, and smoothed with shredded cheddar. Read more.
The sushi is fairly rudimentary, with the bright visual exception of the Cherry Blossom roll. The artfully plated rolls extend to the pork dumplings. Read more.
The menu features compulsively snackable fried pickles and tempting burgers, in addition to beef hot dogs, organic soy sausages, corn dogs, salads and more. Read more.
Thus, Louisiana Creole and Pad Thai are together with pho and gumbo, lemongrass curry and Southern fried fish. Read more.
Sirisane notes the similarities between northern Thai and Laotian cuisines and that serving a combination of sushi and Thai represents the “best” of popular Asian cuisines. Read more.
Similar to sandwich shops throughout the Middle East: the grill line on one side, a display case packed with salads, dips, pastries and desserts, and a cluster of tables. Try the excellent kibbeh. Read more.
This restaurant is the hallmark of Korean cuisine from the kimchi to the robust beef and pork barbecue. Read more.
Charlotte doesn't have ramen-yas (ramen shops), but luckily, Musashi serves a diverse menu, which includes soups. The best pork broth ramen in town is found here.
Dishes are packed with flavors and well-suited for the beer roster, which has 24 on draught including local and regional craft beers. Read more.
The light rail coming to South End was the best damn thing to happen to this neighborhood. But you know what else is pretty cool about this area? The selection of retail.
Pho is dependent on the flavor of the broth: In this case, the style is southern (Vietnam), which is slightly sweeter than northern pho. Read more.
For those with such an inclination, you can skip the quarter or half chicken meal and go with the chicken liver or chicken gizzard dinner. But why skip when you can gorge?
The primary totem of this Ireland of the mind, besides the Guinness and the splendid list of rare Irish whiskey, is corned beef and cabbage, repurposed and given meaning. Read more.
At The Church Key, you are handed a cheap metal church key and invited to open and pour the cocktails yourself — you may have forgotten how good it feels to pierce a steel can. Read more.
Gino Angelini is among the most skillful of the old-school Italian chefs in town. While Angelini Osteria does not feature Angelini's most refined cooking, it is everyone's favorite. Read more.
A summer-camp-themed restaurant, MessHall boasts important cocktails and glammed-up 1940s dinner party food. Read more.
The locavore neo-Nordic principles always lurking beneath the spring rolls and porridge have come to define Jordan Kahn's cuisine. Read more.
L.A.'s best croissants — these things are phenomena unto themselves, essentially cultured French butter given the powers of crunch and flake and heft. Read more.
Has a bar stocked with top-shelf tequilas and mezcals that go for about half the price you'd pay on the Westside. Read more.
Specials flutter from taut wires strung above the open kitchen, like art-directed versions of the construction-paper signs taped to the walls in Eastside dives. Read more.
As at all proper Southern Italian pizzerias, the pies are delivered to the table intact, unbesmirched by the touch of a pizza wheel. Read more.
La Casita is twice the size it used to be, you'll be happy to hear. You can get a glass of wine now (although you'll still want the alfalfa drink), and you can call for a reservation if you want one. Read more.
You'll find strong, unmodulated northern Thai dishes here: fiery nam priks, grilled pig collar, steamed blood cakes, sour sausages and other pungent drinking food from around Chiang Mai. Read more.
If you're not one of the people who show up here two or three times a week, by the end of a meal, you kind of wish you were. Read more.
The old favorites--ribs, brisket and onion rings--still hit the spot, especially when doused with Sonny's original, thick sauce and washed down with fresh, cold iced tea in a foam Dr Pepper cup. Read more.
Popular isn't a sufficient adjective to describe this shop specializing in chef Jay Valley's prepared eats. Read more.
Peggy Sue BBQ may reside in tony Snider Plaza, but it's definitely more down-home than Uptown. Read more.
USA Today named the pizza one of the nation's greatest and we do not disagree. It's not Neapolitan and they clearly say so -- but the soft and blistered crust makes for a damn fine pie. Read more.
The flagship restaurant in Oak Cliff has been serving coastal Mexican cuisine in a quaint atmosphere since 1981. The owners have since opened a second restaurant in Lakewood. Read more.
Sushi Kyoto on Hillcrest Road is where the SMU set goes to nosh on California rolls and throw back warm sake. Read more.
Freebirds World Burrito is a counter-service eatery with a sense of humor. Read more.
Known for its clean, minimalist atmosphere and hefty foil-wrapped burritos, Chipotle pioneered the fast-casual, assembly line Mexican food genre that's since grown to encompass Qdoba and Baja Fresh. Read more.
The restaurant may still have New American leanings, as opening dishes like crab cakes with orange-chipotle sauce suggested. Read more.
Stop by after your visit to the gym and order The Italian...you'll fit right in and leave satisfyingly stuffed
There has to be a reason to brave these lines--even on a particularly crummy Saturday afternoon--and it's the fajita plates, big enough to choke a Chihuahua. Read more.
