My favorite tapas place, besides my own. Traditional items like olives, ham, "tea" sandwiches, and a nice glass of amontillado sherry find their way onto Kevin Rathbun's menu in the sleek, traditiona
Guests here love the cheese and charcuterie platters as well as the beef carpaccio, and the staff is highly knowledgable about wine pairings to go with the light fare. Read more.
"The great thing about Floataway is that every pizza is seasonally inspired. It is cooked in a wood-fired oven, and the crust is always perfect." Chef Shaun Doty Read more.
Pillowy gnocchi is slightly browned and crisped, and then tossed with the season's freshest goodies. Read more.
The crunchy, orb-like crab fritter with its yielding ultimate-crabcake center now gets a base of slick, marinated zucchini with a few threads of pickled red onion. Read more.
Fresh sorbets including tangerine, passion fruit, lemon, ruby grapefruit and pineapple are served with meringue make for the perfect summer dessert. Read more.
Served in a martini glass layered with silky broccoli mousse and truffled whipped potatoes, this dish is rich man's comfort food. And, duh, one of Creative Loafing's 100 Dishes to eat before you die. Read more.