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Sukiyaki for two, pan-fried soba noodles with beef, and delicious sushi.
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Plentiful spring ingredients and fresh seafood options abound on chef John Adams’s opening-day menu at Craig Baker’s latest project, Plow & Anchor.
Occasional special dinners, as well as cabaret and open-mic nights, further separate the restaurant from the standard business spots.
Former Bazbeaux manager Mick McGrath has put his own spin on gourmet pizza with an extra-crisp crust and offbeat topping combos such as the Slaughterhouse Five (meaty, of course) and the Mediterranean, with hummus, olives, tomatoes, cheese, and an optional side of diced cucumbers. Start the meal with a spinach salad—among the best in town. […]
Kincaid’s offers special preparations for each cut of steak (brandy-mustard sauce over the filet, for instance, and mustard-garlic aioli for the sirloin), but you can’t go wrong asking the chef to grill it with simple seasonings instead.