Restaurants

Go! Magazine: Try the tuna tartine, an open-face take on a tuna salad sandwich that reflects Home's stated goal of "elevated comfort food." (Joe Bonwich)

Go! Magazine: Bacon ice cream is no longer innovative or shocking, but the Block pulls it off nicely, with bacon playing a role similar to the role salt plays for caramel. (Joe Bonwich)

Go! Magazine: For a real taste of New Orleans, try the shrimp creole, similar to Riverbend's etouffee, but amplified. (Joe Bonwich)

Go! Magazine: Salt's menu is always changing, but we like the seared scallop. Served in a small canning jar, it's a low-key attempt on molecular gastronomy. The scallop is large and well-caramelized. (Joe Bonwich)

Go! Magazine: Try Three Sixty's signature dish, chopped house-smoked salmon served on elongated, crisp fresh potato chips, brought to the table on an elevated plank. (Joe Bonwich) อ่านเพิ่มเติม