Chef Scott Dolich envisioned a neighborhood restaurant when he opened this Pearl District spot in 2003 with mismatched tableware and a glass garage door. But Dolich soon attracted national attention with his ingredient-driven approach to cooking, making even the most basic dishes—hush puppies, salt cod fritters—taste sublime. His best dishes incorporate unexpected ingredients in everyday iterations, like serving matzoh balls soup laden with sumptuous chanterelles.
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