Chef Blake Joyal shops obsessively at the greenmarket, and farmers regularly drop in to hand-deliver fresh-picked lettuce and other vegetables. He knows what to do with it all, having trained with titans like Alain Ducasse, Gordon Ramsay and Tom Colicchio. Joyal's menu changes more often than the seasons, but you can reliably expect pristine fish dishes, heritage pork and a pasture-raised hamburger. The front dining room has an appealing marble bar, wide-planked wood floors and an awesome playlist. The back room is more clandestine and serves the same menu.
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