Chefs Behind Bars

Food & Wine: Louisiana Cheese Fries with Crayfish and Gravy
Louisiana Cheese Fries with Crayfish and Gravy Photo © Jonny Valiant
By Christine Quinlan Posted September 16, 2013

Instead of turning customers away, chefs are opening bars—to handle the overflow from their flagship restaurants, to try something more casual or to explore different cuisines. Here's where to visit next.

Diners waiting to eat at The Walrus and the Carpenter in Seattle can pass the time with charcuterie and cocktails at Barnacle bar.

In Portland, OR, Gabrielle and Greg Denton own the restaurant Ox, and now also The Whey Bar, which serves drinks like The Whey We Were.

Customers can drink whiskey sours and eat wings at Whiskey Soda Lounge NY while waiting for a table at Brooklyn's Pok Pok NY.

Cambridge, MA's Hungry Mother books up far in advance, but diners can try chef Barry Maiden's Southern food at his dive bar, State Park.

Chef Kelly English shows his love of New Orleans cuisine at The Second Line in Memphis, which he calls Restaurant Iris's "rowdy cousin." His recommended midnight snack: Louisiana Cheese Fries to go with a crisp pilsner.

Related: America's Best Bars
Best Beer Bars
Best Hotel Bars

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