Try the tuna tartine, an open-face take on a tuna salad sandwich that reflects Home's stated goal of "elevated comfort food." (Joe Bonwich)
Bacon ice cream is no longer innovative or shocking, but the Block pulls it off nicely, with bacon playing a role similar to the role salt plays for caramel. (Joe Bonwich)
For a real taste of New Orleans, try the shrimp creole, similar to Riverbend's etouffee, but amplified. (Joe Bonwich)
Salt's menu is always changing, but we like the seared scallop. Served in a small canning jar, it's a low-key attempt on molecular gastronomy. The scallop is large and well-caramelized. (Joe Bonwich)
Try Three Sixty's signature dish, chopped house-smoked salmon served on elongated, crisp fresh potato chips, brought to the table on an elevated plank. (Joe Bonwich) Read more.
