Former Mesh executive chefs Danny Salgado and Mark Henrichs have brought approachable, affordable fine dining to Greenwood at this elegantly rustic bistro housed in a former law office on Main Street. Despite the cheeky menu lingo—“Roughage” for salads, and calamari described as “tubes & tentacles”—and the admittedly brilliant gimmick of nitrogen-blasted popcorn, unexpected small plates (such as a cured-smoked-then-fried pig’s tail with a tangy Asian glaze, or crispy chicken livers with violet mustard) show how serious Salgado and Henrichs are about raising the bar on the south side’s culinary scene. Diver scallops, rich veal meatloaf, and a pork shank with grits headline the “Bigs” section of the menu, which also includes such pub favorites as a bacon–and–bleu cheese burger and fish and chips.

Related Content

More listings you may like