By Brian Freedman
Comfortably charming options for lunch or dinner— and for the super-savvy foodies.
It comes with all you need: wine glasses, ceramic plates, cotton napkins and stainless steel flatware, plus its main lined compartment has room for whatever you’re hungry for.
Chef de Cuisine Freddy Ryan, the angel in the Devil’s Den kitchen, serves its beer-braised pork belly in two screamingly delicious meals: a heavenly French toast and this menu favorite.
The cured meat’s as tender and flavorful as you’d suspect, with a subtle sweetness from the wine that’s not overly floral. Enjoy it alongside the creamy Bleu d’Auvergne.
Need a suggestion for where to drink each day of the week? Here are some amazing places to start.
Korean favorites like bibimbob and bulgogi repose on the menu alongside more Japanese-style dishes like salmon teriyaki.
The wicked favorite by pastry chef Thomas McCarthy will make your heart sing—and no, not just ‘cause of the hemp seeds he’s so craftily utilizing.
It’s like an expensive designer Crunch, except the milk chocolate’s crispy notes come from tiny bacon pieces and sweet maple, tinged with smoked sea salt.