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After a decade at Nacional 27, Chef Randy Zweiban strikes out on his own with this contemporary take on all the things he's always been good at: carefully chosen ingredients with Latin American influences. With a stylish dining room housed in an environmentally-friendly, LEED certified building, Zweiban makes the extra effort in the kitchen too, taking advantage of local produce and organic farms to turn out dishes like Gunthorp Farms Rabbit Confit and Farm Raised Striped Bass. Also on the menu, a house-ground burger and small dishes like the Spanish Blue Cheese Fondue.
There's just something about Avec. And it doesn't matter if you go on a Friday at 9pm or Tuesday at 6:45, this communal winebar/eatery is always busy. And no wonder. Co-owned by restaurant dynamo D... read more
In an era of high concept restaurants, Next takes the cake. This project from celebrated chef Grant Achatz (Alinea) offers a tasting menu based on a specific time and place (i.e. Paris, 1906; Hong... read more
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We know…it’s just what Division Street needs. Another ...