From the breakfast “mashbrown” (a genius combination of mashed potatoes and hash browns) to the crisp and juicy half-chicken with roasted garlic for dinner, the new food is simple and satisfying. Read more.
Getting the roasted chicken with big, juicy roasted peaches, or the hyperseasoned pork steak with corn-studded polenta, or the semaforo pizza topped with peppers, rapini and olives, is a safe choice. Read more.
Chef Ryan LaRoche can generally be trusted with chicken (both the $75 poached and the cheaper roasted), steak tartare and tagliolini. Read more.
After a years-long hiatus, this Edgewater French-Vietnamese gem has returned. Two chefs are in the kitchen: original owner Dan Nguyen and Eric Aubriot. Read more.
The crab toast and the carrot-avocado salad prove exceptions to the rule, competing for attention with the room and its once-again A-list clientele. Read more.
