Former Mesh on Mass 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. Despite the cheeky menu lingo and the gimmick of nitrogen-blasted popcorn, unexpected small plates (such as a cured-smoked-fried pig’s tail with a tangy Asian glaze, or chicken livers with violet mustard) show how serious Salgado and Henrichs are about raising the bar on the south side’s culinary scene.

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