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The Ordinary

Yet another great find along King Street, this is one of two options from local chef and pioneer Mike Lata (Fig is his other, fine-dining option). A classic Low Country seafood house, pretty much anything that’s sourced within the state is going to be great. Ceviches and raw oysters are good bets. The Ordinary 544 … Continued

Leon’s Poultry & Oyster Shop

With echoes of Big Star in Chicago, this mostly locals hang specializes in two things: oysters and impossibly crispy fried chicken. There’s usually a boozy slushy available and some soft serve too. Take your hipster friends or teenagers here, and hang outside on the patio to watch traffic go by on King Street. Leon’s Poultry … Continued

Little Jack’s Tavern

Clubby local joint with green-and-white-checkered tablecloths, old black and white photos of prize fighters and race horses and a swanky bar that sees contractors during lunch and local swells at night. Tavern burgers are tasty, but we loved the seafood salads and stiff whiskey sours. Also, the pastrami on marble rye is a sleeper hit. … Continued

167 Raw

Such a fun, cozy little joint just a few minutes’ walk from most of the major tourist spots in town. They have a location in Nantucket as well. Get there early at lunch, as lines form just before noon. Raw oysters, lobster rolls and whatever is freshest on the blackboard are recommended. Great craft beers … Continued

Acorn

James Beard-nominated restaurant with a creative, vegetable-driven menu, located in The Source, a unique space featuring a tap room, a bakery, butcher shop and taqueria. Large, open kitchen, great wine and cocktail list and a very casual dining room. Open for dinner only. Acorn 3350 Brighton Blvd., Denver, 720-542-3721

Vegetables Star at Bad Hunter

When most new restaurants in Chicago tend to feature steaks, chops and other meat-heavy entrees, Bad Hunter is taking a very different approach. The Chef – a recent hire from Nico Osteria – has made grilling, roasting and transforming all manner of vegetables the stars of his menu. Bonus: this week’s Extra Course Video – … Continued