Head straight to the bar at this aptly named New American restaurant, where the cocktail program (curated by mixologist/sommelier Quinn Mark Stephenson) offers more than 50 varieties of bourbon. If that wasn’t reason enough for a visit, chef David Gaspar de Alba’s menu of fresh, seasonal fare, inspired by finds from the local farmers market, is an equally powerful draw. Be prepared for some tough decision-making—their small plate offerings include corn chowder with bone marrow and green chili, smoked black ribs, and steak tartare with alabria chili, lime oil, and quail yoke.

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