Woodfire Grill

Chef Michael Tuohy sold this foodie haunt off in Summer 2008, but you wouldn’t know it at first bite with executive chef Kevin Gillespie at the helm. Gillespie, who worked under Tuohy, keeps the locally-grown, slow food approach alive. Sharply-dressed connoisseurs poke their forks into top-shelf dishes like wood-grilled Berkshire pork filet. Yet, Gillespie’s open kitchen isn’t afraid to churn out a wood-fired pizza or burger on the relaxed market menu, making the place worth a casual visit or two aside from the date-night forays.