Late Night, Weekend Brunch, Good for Groups
If you’d sooner give up chocolate or alcohol than bread, think of pastry chef Tiffany MacIsaac as your patron saint. We’d be happy making a meal out of the bread basket here, with its crème fraîche biscuits and aggressively salted pretzel rolls. Happily, much of what follows, courtesy of chef Kyle Bailey, is just as satisfying. He specializes in robust flavors, turning tender grouper cheeks into a crunchy snack and tossing pappardelle with curried yogurt and braised goat. Dishes are built to stand up to beer director Greg Engert’s list, one of the best in the country, with 550-plus possibilities.
Don’t miss: Prosciutto-and-fig flatbread; scallops with blood-orange purée; honey-glazed duck; brunchtime chicken and waffles and sticky buns; cookies-and-confections plate.
Open: Tuesday through Saturday for dinner, Sunday for brunch (until 8 pm). Expensive.