We love Chris Pandel’s signatures, like the salad of heirloom apples and the devastatingly delicious egg-and-ricotta-filled raviolo, but it’s worth it to try the unusual daily specials. Read more.
Fresh trout is just about the only mainstay menu item, but we hope the beautifully seared walleye with salsa verde or the juicy chicken thighs with polenta make an encore appearance. Read more.
Expect seasonal soups, classic salads and pan-roasted fish, with standouts like wood-grilled flank steak with Gouda mashed potatoes, and what’s surely in the running for best roasted chicken in town. Read more.
Frontera offers a vibrant slice of Mexico City, a place to chow down on ceviches, earthy mole, wood-grilled steak tucked into housemade tortillas and, of course, insanely good margaritas. Read more.
Is the pizza worth the wait? Thanks to the puffy, chewy crust; the house-pulled mozzarella; layers of fresh, earthy mushrooms; the answer, if your mouth isn’t already watering, is yes. Read more.
Dishes are vegan and organic but appeal to those who aren’t ready for raw, with hummus, pizza, salads and entrées made with fake meats. The restaurant serves organic wines and beer and Sunday brunch. Read more.
For more than a decade, “consciously sourced” and “sustainable” have been traits that one could describe as “so Lula.” The gorgeously plated dishes are greater than the sum of their very great parts. Read more.
Chef Scott Walton puts out flavorful, smart comfort classics with a seasonal flair. Save your decadent meal of the weekend for brunch, when there's seven types of beignets and seven kinds of biscuits. Read more.
The ever-changing offerings have included marrow-crusted flat iron steak with rutabaga-langue cake and rainbow chard and French horn mushroom porcini-madeira soup—lovely reminders of the time of year. Read more.
Perennial Virant lives and dies by chef Paul Virant’s dedication to seasonal ingredients. Try the perfect rib eye, pillowy gnocchi, robust housemade sausages and every delicious cocktail on the list. Read more.
Chorizo joins barbecue lamb, and rabbit confit is paired with marcona-almond emulsion. When a dish (shrimp and grits) disappoints, it’s not because it’s bad but it can’t hold up to competing dishes. Read more.
Once you taste the housemade ricotta and the thick slabs of “Publican bacon” (not the strips that come with the omelette but the top-shelf stuff), you'll be back for brunch every Sunday. Read more.
Goat-cheese-and-squash arancini come in an earthy sage pesto so good most people close their eyes while they savor it. Same goes for the milk-braised pork shoulder and deep-fried deviled egg (!). Read more.
Eschew lackluster mains for flatbreads (topped with creamy burrata and seasonal ingredients like scapes) and heaping salads (like pea shoots and crisped prosciutto). Read more.