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Small Batch Restaurant Review: Prolific restaurateur Dave Bailey knows how to spot a trend --- or, in this case, two trends. But unless they’ve heard the buzz beforehand, customers might not realize there’s no meat on the menu. Cooking techniques (roasting, fermenting) and ingredients (nuts, eggs, reductions) impart richness and texture to dishes like house-made linguine with caramelized fennel and citrus, or green curry with tofu, snap peas and Thai chile. The burger is a marvel of culinary engineering: a corn fritter patty topped with bean spread, Chihuahua cheese, avocado and a special sauce borrowed from Rooster, another of Bailey’s five restaurants. For visual appeal, pho with mushroom wontons and hearty chunks of vegetables is a hands-down winner. Whiskey bread pudding with caramel sauce is one of the few dishes to use the signature spirit. Wine and local craft beers are available, but they’re overshadowed by pages of (mostly American) whiskeys and bourbon.