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)
Some of the best ribs you'll ever eat, but get 'em while you can: Bogart's hours are less than perfect. (Joe Bonwich)
Chef Mathew Unger takes over the old Del Pietro's space and makes it his own with lobster-and-Gruyere mac and cheese, drop-biscuit chicken pot pie and other elevations of comfort food. (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.
Try the large pork chop, richly flavored with a mushroom-enhanced jus, with porcini mushrooms, spinach and coin-size slices of roasted fingerling potatoes. (Joe Bonwich) Read more.
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)
