Accompany such items with classic barbecue sides such as mac-and-cheese, collard greens, coleslaw, and baked beans (.50 each).The starter section of the menu is where one will find most of the fan favorites, including a Frito pie (a bed of salty corn chips topped with pulled pork or brisket ), jalapeño poppers (), and a loaded baked potato ().Occupying nearly an entire block in Riverside’s 5 Points neighborhood, Black Sheep has become a giant in the local culinary scene and another feather in the cap of restaurateur Jonathan Insetta.
One Sunday each month, Blue Bamboo hosts Dim Sum Sunday, offering nearly every dumpling choice you can imagine.
The á la carte service also includes plates loaded with roast pork buns, turnip cakes, shrimp dumplings, pineapple buns, and potstickers. But this Avondale restaurant is turning out plates of some of the tastiest seafood in town, in decidedly upscale digs.
The requisite shrimp and grits are some of the most dynamic in the city, served with charred broccoli, shallot confit, and New Orleans barbecue sauce ($25).
Black Sheep was one of the first local eateries to open its rooftop to diners and it remains one of the hottest seats in the city.
Perhaps it’s no surprise, then, that Chan is known for infusing traditional Chinese dishes with Southern flair.
Go for the crunchy katsu chicken sandwich with chile aioli () or the barbecue spareribs (26), a long-time Chan family recipe.
A dramatic renovation following the destruction of Hurricane Irma means that the restaurant looks a bit different than it did back then, but it’s still as glam as ever.
The menu has evolved, too, though the dishes that made it famous (bleu cheese chips, ; steak frites, ) are still there.
It’s hard to beat a cocktail at the glowing Onyx Bar, which makes the space feel worlds away from San Marco’s Hendricks Avenue.
The staff calls it a “Bohemian watering hole,” a fitting descriptor for a room in which to enjoy a martini or glass of sparkling rosé.
has grown by leaps and bounds in recent years, as evidenced by the sheer number of chef-driven restaurants that have popped up in neighborhoods across town. An attention to detail, for one, whether it’s the plating, the cooking or, in some cases, the stunning interiors.